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Chocolate Cookie Cups

Recipes of My Art
Servings 16

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.