Christmas Chocolate Cookie Cups
These Cookie Cups consist of a chocolaty and chewy soft cookie crust filled with chocolate ganache and topped with a smooth and creamy Mascarpone and pistachio filling that makes them simply irresistible.
Ingredients
Chocolate Cookie Dough
- 1 cup (125g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 1/2 cup (113g) unsalted butter , room temperature
- 1/3 cup (70g) packed brown sugar
- 1/3 cup (70g) sugar
- 1 egg
- 1 tsp (5g) pistachio extract
- 1/4 cup (40g) semi-sweet chocolate chips
Chocolate Ganache
- 3.5 oz (100g) semisweet chocolate
- 3.5 oz (100g) whipping cream
Mascarpone Pistachio Frosting
- 1 pound (450g) Mascarpone cheese
- 1/2 cup (60g) powdered sugar
- 1 ½ tsp (7g) pistachio extract
- 1/2 cup (120g) whipping cream
- 0.3 oz (10g) green coloring paste
For Decoration
- mini chocolate pearls
Instructions
Prepare the cookie cups.
- Preheat the oven to 350F (180C). Grease with butter a standard muffin pan.
- In a bowl whisk flour with cocoa powder, salt and baking soda. Set aside until ready to use.
- In another bowl mix the butter with both sugars until creamy. Add egg and pistachio extract and mix until well incorporated.
- Gradually incorporate flour mixture and chocolate chips.
- Using an ice cream scoop, divide the cookie dough evenly among the 12 cups of the muffin pan.
- Bake for 12-13 minutes. While still warm, use a small jar to press down the center of each cookie.
- Cool on the muffin pan for about 10 minutes.
- Transfer the cookie cups to a cooling rack to cool completely.
Prepare the chocolate ganache filling.
- Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let it cool slightly.
- Fill each cup with chocolate ganache and let it set for about 20-30 minutes.
Prepare the Mascarpone Pistachio Frosting.
- In a large bowl, beat Mascarpone with powdered sugar and pistachio extract. Add cream and continue whipping until stiff peaks form.
- Fit a piping bag with 1M (½ inch- 1cm) large star tip. Make 4 lines of green food coloring on the inside of the piping bag.
- Transfer the frosting into the piping bag.
- Pipe the frosting over the cookie cups and decorate with chocolate pearls.
- Serve or refrigerate the cupcakes until ready to serve. Let them get to room temperature before serving.
Video
Nutrition
Serving: 1 serving out of 12Calories: 354kcalCarbohydrates: 34.9gProtein: 7.3gFat: 22gSaturated Fat: 12.8gCholesterol: 73mgSugar: 21.1g