Best 3 Ultimate Chocolate Cappuccino Cookie Cups Recipes
Indulge in the symphony of flavors with our tantalizing Ultimate Chocolate Cappuccino Cookie Cups, a delectable treat that harmonizes the rich, velvety notes of chocolate with the invigorating aroma of cappuccino. These bite-sized wonders are crafted with a crisp chocolate cookie crust, a luscious chocolate ganache filling, and a decadent cappuccino buttercream frosting, creating a multi-sensory experience that will leave you craving more.
Dive into the delightful world of these cookie cups, where each element plays a crucial role in the overall symphony of flavors. The chocolate cookie crust provides a sturdy base, its crumbly texture contrasting perfectly with the smooth and creamy fillings. The chocolate ganache, made with a combination of dark and milk chocolate, delivers a rich and intense chocolate flavor, while the cappuccino buttercream frosting adds a touch of coffee-infused sweetness, balancing the richness of the chocolate.
Prepare for a culinary adventure as you embark on the journey of creating these exquisite treats. Our detailed recipe guide, accompanied by step-by-step instructions, ensures that even novice bakers can achieve perfection. From measuring and mixing ingredients to baking and assembling the cookie cups, we've got you covered every step of the way.
So, gather your ingredients, preheat your oven, and let's embark on a delightful baking expedition. Experience the magic as your kitchen transforms into a haven of sweet aromas, and indulge in the irresistible charm of the Ultimate Chocolate Cappuccino Cookie Cups.
CHOCOLATE CAPPUCCINO COOKIES
Enjoy these delicious chocolate and cappuccino cookies - a perfect dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 96
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray cookie sheets with cooking spray.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar, beating well. Add eggs, beating until blended.
- In another large bowl, mix flour, cocoa, coffee granules, baking powder, baking soda and salt. Gradually add to butter mixture, beating on low speed just until blended. Stir in cinnamon chips. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 8 to 10 minutes. Cool 5 minutes; remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 90 mg
WHITE CHOCOLATE-CAPPUCCINO COOKIES
These adorable cookies shaped like coffee cups don't last long with my friends and family. For an even richer flavor, I use a mocha latte coffee mix. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, dust with cocoa., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.
Nutrition Facts : Calories 97 calories, Fat 5g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 40mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
CAPPUCCINO-CHOCOLATE CUPCAKES
Finely chopping the chocolate results in small shards that won't sink in the batter. Use a spring-loaded ice cream scoop to transfer batter to muffin cups with ease.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h5m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners. In a small bowl, combine espresso powder and 2 teaspoons hot water. Stir espresso and chocolate into batter; divide among muffin cups. Bake until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached, about 20 minutes, rotating halfway through. Let cool in pans on wire racks 5 minutes, then transfer cupcakes to racks and let cool completely. (Unfrosted cupcakes may be stored, in airtight containers, at room temperature, up to 2 days.)
- Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is warm and frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and, using an electric mixer, beat on medium until soft peaks form, about 4 minutes. Increase speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes.
- Transfer frosting to a large zip-top bag and snip a 1/4-inch hole in one corner. Frost cupcakes, then finely grate some chocolate on top.
Nutrition Facts : Calories 249 g, Fat 12 g, Fiber 1 g, Protein 5 g, SaturatedFat 5 g
Tips:
- Opt for high-quality chocolate: Using good-quality chocolate is crucial for rich and flavorful cookies. Look for chocolate with a cocoa content of at least 60% for a more intense chocolate flavor.
- Make sure your butter is cold: Cold butter helps keep the cookies from spreading too much while baking, resulting in a better shape and texture.
- Chill the dough before baking: Chilling the dough allows the flavors to meld together and prevents the cookies from spreading excessively.
- Don't overmix the dough: Overmixing can lead to tough cookies. Mix the dough just until the ingredients are combined.
- Bake the cookies at the right temperature: The ideal oven temperature for these cookies is 350°F (175°C). A higher temperature can cause the cookies to burn, while a lower temperature may not cook them properly.
- Don't overbake the cookies: Overbaking can result in dry and crumbly cookies. Bake them just until the edges are set and the centers are still slightly soft.
- Let the cookies cool completely before filling: Allow the cookies to cool completely before filling them with the cappuccino mousse. This will prevent the mousse from melting and making the cookies soggy.
Conclusion:
These Ultimate Chocolate Cappuccino Cookie Cups combine the delightful flavors of chocolate and cappuccino into a delectable treat. With a crisp chocolate cookie cup and a creamy cappuccino mousse filling, these cookies are sure to satisfy your sweet cravings. Whether you enjoy them as a dessert, a snack, or a special occasion treat, these cookies are guaranteed to be a hit. Bake a batch today and indulge in the perfect balance of chocolate and coffee flavors.
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