These White Russian Cream Pie Cookie Cups are an espresso cookie that is spiked with Kahlua and filled with a Kahlua mousse.
Here I come again with more cookie cups; only this time, it’s better. I’ve got giant cookie cups! I usually say everything is better in mini versions, but that’s not the case with these cookies!
I was inspired to make these White Russian Cookie Cups after attending the Wilton Sweet Up Event back in April. During one of our classes, we made Wilton’s White Russian Cookie Cups to test out the new Mega Bakeware. The Mega Bakeware pan is awesome because you can make 48 cookie cups at one time! They also make it in a regular cupcake size too!
I took the basic principles I learned in the Wilton class and made these into my classic cream pie recipe. The reason I wanted to make these cookie cups larger is because the filling is so incredible, I wanted more than just a couple bites. The filling consists of white chocolate pudding spiked with Kahlua and a hint of espresso. It is mixed with fresh whipped cream and makes a drool-worth mousse filling.
The cookie dough is softer than traditional dough, but that’s okay because the muffin pan helps the dough from spreading too thin. The cookie dough is mixed with a combination of Kahlua and espresso powder. The espresso powder is a strong powdered coffee. If you are unable to find espresso powder, you can use ground coffee instead. Since I used a regular-sized muffin pan instead of a mini, I used a large cookie scoop, about 3 tablespoons.
Just after the cookies come out of the oven, use a round object or tart shaper to put a divot in the middle of the cookie cup for the filling. Allow the cookie cups to cool in the pan and then you can flip the pan over to remove the cookies. Sometimes you might need to run a knife along the edges to help them release from the pan.
The filling and topping is made in two parts. First, prepare the pudding and allow it to set until firm. Then you prepare the whipped cream, half of which will be used in the filling and half for the topping. It is best to mix the pudding filling up before adding the whipped cream, and then fold the whipped cream over and over until it is well mixed. Then you just need to fill the cookie cups with the Kahlua mousse and topped with whipped cream.
Take a bite out of these giant White Russian Cream Pie Cookie Cups and you won’t regret it! Even after being refrigerated, these cookies stay very soft!
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Helpful tools for this recipe:
- 1 C (2 sticks) Unsalted butter
- 1 C Brown sugar
- ¾ C Granulated sugar
- 2 Large eggs
- 2 tsp Vanilla extract
- 1 tbsp Kahlua
- 1 tsp Espresso powder
- 3 ½ C All-purpose flour
- 1 tsp Salt
- 1 tsp Baking soda
- 2 tsp Kahlua
- ½ tsp Espresso powder
- 1 pkg White chocolate pudding (3.4 oz)
- ¾ C Milk
- 2 C Heavy cream
- 1 ¼ C Powdered sugar
- Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
- Allow butter to come to room temperature for about 30 minutes. Combine butter, brown sugar and granulated sugar in your stand mixer and beat on medium speed until light and fluffy.
- Add egg and vanilla extract. Beat into butter and sugar until thoroughly mixed.
- Combine Kahlua and espresso powder and stir until powder is dissolved. Add to batter and mix until well combined.
- In a medium sized bowl, combine flour, baking soda and salt. Stir to mix. Slowly add dry ingredients into batter and beat on a low speed until dough starts to form.
- Drop three tablespoons of dough into the greased muffin pan. Bake at 350°F for 18-20 minutes.
- Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool completely in the pan. Gently twist to release cookies from pan.
- Mix together Kahlua and espresso powder and stir until powder is dissolved. Combine instant white chocolate pudding mix with milk and Kahlua and whisk until powder dissolves. Refrigerate until pudding is firm.
- Put mixing bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
- Add powdered sugar and beat on medium high until stiff peaks form.
- Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
- To assemble the cookies, put Kahlua mouse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with mousse. Divide between cookie cups.
- Top mousse with a dollop of the leftover whipped cream and zest of lemon on top.
- Cookies must be refrigerated in an air tight container after the mousse has been added.
Other recipes you might like:
Recipes from my friends:
Mini Kahlua Cheesecakes from Glorious Treats
Kahlua and Cream Milkshake from Chocolate Chocolate and More
Irish Coffee Creme Brûlée from Baking a Moment