Tags
baking, Butter, Chocolate, Chocolate brownie, Chocolate cake, cocoa powder, Flour, Sugar, Vanilla, Vanilla extract
I have to say, there’s only one thing better than plain ole’ chocolate – it’s DOUBLE DARK CHOCOLATE! These little bites of chocolate are wonderful and guess what? You don’t have to share! Just pop ’em in your mouth!
Dark chocolate cookies are topped with extra dark chocolate frosting. Real chocolate and dark cocoa powder creates a rich chocolate treat that is perfect for all chocolate lovers. They are unique and different than your standard cupcake or cookie. In fact, these little cups are the best of both with a crumbly cookie shell and smooth chocolate frosting. Best of all, they are single serving so you don’t even have to share!
Here are a few tips for making perfect cookie cups:
- Press cookie dough into bottom of cup in an even layer and press about 1/2 way up the sides of each cup, forming a cup shape before you place them in the oven. You can also use the back of a cookie scoop.
- Immediately upon removing cookie cups from oven, use the back of a cookie scoop to make an indentation in the cup.
- 1½ cups all-purpose flour
- ½ cup dark cocoa powder (I used Hershey’s Special Dark Cocoa)
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ounces bittersweet chocolate
- 4 ounces cream cheese
- 4 tablespoons unsalted butter
- 2 cups confectioners’ sugar
- 2 tablespoons dark cocoa powder
- 1 teaspoon vanilla
- pinch of salt
- raspberries, for garnish
- To make the cookie cups, preheat oven to 350 degrees. Spray 12 standard size muffin cups with nonstick cooking spray. In a medium bowl, combine flour, cocoa powder, salt and baking powder; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Add egg and vanilla; mix until combined. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until incorporated.
- Using a 1½ inch cookie scoop, scoop dough into muffin tin, dividing the dough evenly among cups. Press cookie dough into bottom of cup and press about ½ way up the sides of each cup, forming a cup shape. Bake for 12 to 14 minutes.
- Remove from oven. Using the back of an ice cream scoop or tablespoon, press down on the center of each cookie to form a cup. Allow to cool 15 minutes. Remove from pan and allow to cool completely.
- To make the frosting, melt chocolate in a bowl set over a pot of simmering water. Remove from heat and let cool until no longer warm to the touch (you don’t want it to get so cool that it hardens).
- In the bowl of an electric mixer fitted with the paddle attachment, cream together cream cheese and butter. Beat on medium speed for 3 minutes. Slowly add sugar, cocoa powder, vanilla and salt. Mix until well combined. Add melted chocolate and mix until well combined. Beat on medium-high speed for one minute.
- Pipe frosting onto cups and garnish with raspberries. Serve immediately.
