These Hot Chocolate Cookie Cups are a perfect treat to enjoy this winter. It’s a hot chocolate cookie filled with hot chocolate whipped cream and drizzled with more chocolate.
Tomorrow I am heading to Chicago for the first time for the BlogHer Food conference. This is one of my favorite events of the year, because I get to see friends that I haven’t seen. It is a good excuse for me to travel to a part of the country where I haven’t been to before. This will be my third conference. The first one was in Austin and the 2nd one was in Miami. While I am looking forward to this year, I have mixed emotion, as I know it will also bring tears and we will be missing Joan. I decided it was only fitting to post another chocolate recipe today.
I first made these cookies in my Salted Caramel Hot Chocolate Cookies recipe. They are always popular, but the salted caramel can be a little sticky. I used the same base cookie recipe for this post, only I used a mini muffin pan. My mini muffin pan is a bit larger than the traditional size. The cups are a bit deeper, which makes them the perfect size for cookie cups! Don’t worry though, you can use any mini muffin pan, or even a regular sized cupcake pan for larger cookie cups (but you will need to adjust the baking time).
In the wee early years of my blog, I made Hot Chocolate Whipped Cream, and I was blown away by how amazing it was. Chocolate whipped cream is good and all, but hot chocolate whipped cream is much more creamier and mousse-like. I even used it as a topping for my Triple Chocolate Poke Cake.
I have a TON of cookie cups on my blog. You know how I obsess over something and make it 100 different ways? Yea, that. I’ve got a few more stashed away for a later time. NBD.
Being that it is FINALLY getting cooler, I think it’s time to bust out the hot chocolate desserts. Last week is was still in the high eighties here (UGH!), but I am so excited to be packing my sweaters and boots for Chicago! Oh and beanies. Can’t forget the beanies!
Anyway, back to cookies. That’s why you’re here right? One thing I love to do, is make the cookie cups ahead of time and freeze them. That way, when you have last minute guests, all you need to do is pull them out of the freezer and make the whipped cream! No one needs to know you made them ahead of time. #winwin.
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- ½ C Unsalted butter, softened
- ½ C + 2 tbsp Sugar
- ½ C Ghirardelli Chocolate Caramel Hot Chocolate mix
- 1 Large egg
- 1 tsp Pure vanilla extract
- 1¾ C All-purpose Flour
- 1½ tsp Baking powder
- 1 tsp Salt
- ½ C Mini Ghirardelli milk chocolate chips
- For the whipped cream
- 1 C Heavy whipping cream
- ½ C Hot chocolate powder
- Hot fudge sauce for drizzling
- Preheat oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
- Allow butter to come to room temperature. Beat on medium speed for a couple minutes until soft.
- Combine butter with sugar and hot chocolate mix and beat on medium speed until well creamed together.
- Add egg and vanilla. Mix into butter and sugar until egg is well beaten.
- In a separate bowl, combine flour, baking powder, and salt. Slowly add into batter and beat on medium low speed until well combined, dough will start to form. Add chocolate chips and mix to incorporate.
- Drop one tablespoons of dough into the greased mini muffin pan. Bake at 350°F for 12-14 minutes. Allow to sit in the muffin pan until cooled. Use a knife to run around the edges of the cookie cup to help release from pan.
- Place metal bowl and whisk in freezer for about 15 minutes so they are good and cold. Pour heavy whipping cream into mixing bowl and beat on high until bubbly. Add hot cocoa mix and continue to beat until stiff peaks form. Keep Refrigerated. Pipe whipped into cooled cookie cups.
- Heat hot fudge sauce 30-60 seconds until warm, and drizzle over cookie cups. Keep refrigerated after frosted.
Other recipes you might like:
More hot chocolate recipes:
Hot Chocolate Cookie from Roxana’s Home Baking
Hot Cocoa Fudge from Wine and Glue
Hot Chocolate Frosting from Cookies and Cups