Chocolate Cookie Cups
Hi, Are you happy it is Friday? Today I am sharing a recipe for Chocolate Cookie Cups.
The dough for these Chocolate Cookie Cups is quite thick but they are lovely and moist and a perfect balance with the Cream Cheese fulling 🙂
I have decorated my Chocolate Cookie Cups with chopped pecan nuts and caramel sauce however you could do anything your heart desires. You could make it look more festive by adding some chopped pistachio or melts some barone and drizzle that on top whatever you have around use that 🙂
Just thinking about it, if you are melting some barone you could put some of that down before you pipe one the cream cheese filling 🙂 They are quite rich already but who is complaining, we are aloud to go all out even if it is not Christmas time.
I hope that you have a wonderful Christmas, I will most probably not be posting over the weekend as I will be spending time with my family.
Have a wonderful weekend xx
(recipe adapted from LIFE, LOVE and SUGAR)
Chocolate Cookie Cups
Ingredients
- CHOCOLATE COOKIE CUP
- 170 g unsalted butter room temperature
- 210 g sugar
- 1 egg
- 1 tsp vanilla extract
- 164 g all purpose flour sifted
- 58 g cocoa powder sifted
- 1 tsp baking soda sifted
- 1/2 tsp salt
- 2 tsp cornstarch
- 3 tablespoons milk
- FOR THE CHEESECAKE CREAM FILLING
- 125 g cream cheese
- 375 ml cream
- 70 g Icing sugar
- 1 tablespoon lemon juice
- Caramel sauce
- Chopped pecans
Instructions
- Line the muffin tins with 16 cupcake cases.
- Preheat the oven to 180°C
- Using a free stand mixer with a paddle attachment or a hand held mixer, cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla and beat until well combined.
- Add the dry ingredients and mix until smooth. Dough will be quite thick add 3 tablespoons of milk.
- Divide the mixture up into the cupcake cases and press the dough down into the bottom so it will be roughly 1/3 of the way up the cupcake cases and forming a cup shape slightly.
- Bake for about 15 minutes or until a skewer comes out clean.
- Remove from oven and allow to cool for a few minutes minutes, then transfer to a cooling rack.
- The centres should fall a bit while cooling, but if the centres aren’t cupped enough to add filling, use the underside of a measuring tablespoon to press the centre down a bit.
- FOR THE CHEESECAKE CREAM FILLING
- Once 'cupcakes' have cooled, beat the cream until thick.
- Beat the cream cheese and sugar until smooth. Fold the whipped cream into the cream cheese.
- Place the cream mixture into a piping bag and pipe onto the 'cupcakes'.
- Sprinkle with the chopped pecans and drizzle over some caramel sauce.
