Easy Double Chocolate Cookie Cups Recipe
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Bite-sized treats with a soft chewy base and delicious whipped chocolate filling. These double chocolate cookie cups give you the best of both worlds! Made with easy pantry staples, these cookie cups are the perfect dessert for any gathering.
A Spin on Chocolate Cookies
Who doesn’t love biting into a chocolate cookie?
With these mini cookie cups, you get all the deliciousness of biting into a crisp outer shell paired with a soft chewy inside and topped with light, fluffy whipped chocolate.
They’re small in size which makes them perfect for indulging a sweet craving or bringing to a party.
Plus, you can easily switch up the flavors and toppings for any occasion (you’ll love these chocolate cookies with a scoop of ice cream!).
What Are Cookie Cups?
Cookie cups are a two-bite dessert made by baking cookie dough into a mini muffin tin. Once the dough is baked and the center falls down a bit, a whipped filling is added to the center.
From there they can be served as is or decorated further.
Typically, cookie cups have a crispy but soft exterior (think of your favorite chocolate chip cookie recipe!) and can be made into a variety of flavors.
Why You’ll Love These Easy Cookie Cups
- Minimal ingredients: This recipe uses basic pantry staples you already have on hand
- It has a rich chocolate flavor
- Adaptable: you can vary the recipe easily
- Kid-approved: kids love these bite-sized treats
Ingredients You Need
This chocolate cookie cup recipe uses pantry staples to come together. This means that you probably already have everything on hand!
All-purpose flour: try to sift your flour prior to using it so that the ingredients blend well.
Unsweetened cocoa powder: you want all the chocolate flavor but not the sweetness as you’ll be adding your own.
Butter and eggs: allow these to come to room temperature before mixing.
Sugar: any sugar you have on hand should work. However, finely ground sugar will mix best.
Baking basics: no cookie dough is complete without baking soda, salt, and vanilla extract.
Powdered sugar: this is what sweetens the whipped chocolate filling. Take care not to have many clumps.
You’re also going to need a large and medium bowl, a small cookie scoop and a mini muffin tin.
How To Make It
1. Begin to make the chocolate cookie dough by whisking the dry ingredients (flour, cocoa, baking soda, and salt).
2. In another bowl, beat the butter and sugar together on medium speed with a hand mixer or paddle attachment until fluffy. Add in the eggs and vanilla.
3. Mix wet ingredients in the flour mixture and beat until just blended.
4. Use a small cookie scoop to drop the batter into a mini muffin pan greased with nonstick spray.
5. Bake at 350F for 7-8 minutes and let cool in the muffin pan. The centers will fall.
6. Once cooled, beat the ingredients for the chocolate filling until light and fluffy.
7. Pipe the filling into each chocolate cookie cup (using a piping bag for ease) and decorate if desired.
8. Refrigerate until set.
Tips To Make The Perfect Little Cups
Make sure to grease the mini muffin pan well (or use nonstick cooking spray) so that the chocolate fudge cookies don’t crumble coming out.
Don’t overbeat the batter when you mix in the flour. Beat until just blended.
To remove the double chocolate cookie cups: run a spoon or butter knife around the edge of each cookie until it releases.
Store the cookie cups: place them in an airtight container in the fridge. When stored like this they’ll last 3-5 days in the fridge.
Decorating the Double Chocolate Cookie Cups
The great thing about these fudge-like cookies is that they can be decorated for any occasion! This will soon become a favorite recipe!
Serve them as is or try one of the following ideas for a fun twist:
- Adding red and green sprinkles for the Holidays
- Topping them with pink glitter for Valentine’s
- Adding a mini marshmallow or candied skulls for Halloween
Of course, topping with chocolate sprinkles works as well and is a classic look.
Keep in mind as well that though these cookie cups are filled with whipped chocolate frosting, cookie cups can be filled with any frosting you love.
Any variation of buttercream will work in the chocolate cookie cup base and switching it up means you can have new flavors each time.
Frequently Asked Questions About Double Chocolate Cookie Cups
Can you freeze the raw cookie cup dough?
Yes! You can freeze the dough in a ball wrapped in saran wrap or portion out into the cookie sheet. When you’re ready to use them, bring the cookie dough (and pan if portioned) to room temperature before baking them.
Can I make cookie dough cups ahead of time?
You can easily make the recipe ahead of time. You’ll want to just make the cookie dough base though. Once they’re out of the oven and cooled. Store them in the fridge. Then, when you need them, whip up the filling and pipe it in.
Do I need to press the cookie dough into the muffin tin before baking?
With some cookie dough batter, you will need to shape the cookie cups. However, with this cookie dough, all you need to do is portion it with a scoop and bake. The centers will fall naturally into a cup shape a little bit after baking.
Can I use chocolate chip cookie dough to make cookie cups?
Absolutely! You may need to experiment and press the cookie dough in a bit if you’re using a different recipe. But other cookie recipes can also make delicious cookie cups!
Double Chocolate Cookie Cups
A soft chewy base topped with rich chocolate frosting. These double chocolate cookie cups are a bite-size dessert you’ll be making again and again.
Ingredients
- 2 cups all purpose flour
- ¾ cup unsweetened cocoa
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups butter, room temperature
- 2 cups sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
For the filling:
- 1 cup powdered sugar, spooned
- ¼ cup unsweetened cocoa powder
- 1 ¼ cups butter, room temperature
- ¼ teaspoon vanilla extract
- Pinch of salt
- Sprinkles (optional)
Instructions
- Preheat the oven to 350 degrees. Prepare two mini-muffin pans with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- In a mixing bowl, beat the butter and sugar together until fluffy, about 6 minutes.
- To the butter, add the eggs and vanilla, mixing until incorporated and creamy. Scrape down the sides as needed.
- Add the flour mixture to the batter and beat just until blended.
- Using a small cookie scoop, drop the batter into the wells of the prepared mini-muffin pan.
- Bake the cookies for 7 to 8 minutes or until puffed in the middle and set on the sides. Let the cookies cool completely in the muffin pan. The centers will fall.
- Once the cookies are cool, beat the ingredients for the filling until creamy. Transfer the filling into a piping bag with the end snipped. Pipe the filling into each cookie.
- If desired, sprinkles can be added to the top.
- Refrigerate the cookies until the filling is set.
- To remove the cookies from the muffin pan, run a spoon or butter knife around the edge of each cookie until it releases.
- Store in an airtight container in the refrigerator.
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Nutrition Information:
Yield: 48 Serving Size: 1Amount Per Serving: Calories: 156Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 130mgCarbohydrates: 16gFiber: 0gSugar: 11gProtein: 1g
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