Dark Chocolate Cookie Cups are decadent and chewy chocolate cups topped with rich chocolate frosting that chocolate lovers will swoon for!
Rich and comforting chocolate that is easy to make is always a crowd favorite, and Dark Chocolate Cookie Cups make the crowd go wild! Simple pantry staples like flour, dark cocoa powder, butter, sugar, and a creamy homemade chocolate frosting, make a batch of the most decadent treats you won’t stop eating!
Dark Cravings
Whose eyes don’t just absolutely light up when they see a beautiful chocolate cookie cup filled with rich chocolate?!? Because I call dibs on their cookie cups! Whipping up this Dark Chocolate Cookie Cups recipe is so simple and takes me no time at all unless I “taste test” too much of the amazing cream cheese and chocolate butter cream frosting and have to make more. These cookie cups can be enjoyed as they are or with ice cream, hot chocolate syrup, or with a sweet berry sauce. However, you decide to serve them, treat yourself and the family to an incredibly delicious dessert of these chocolate cookie cups!
Celebrate your love of sweet cookie cups with fruity confections like Apple Pie Cookie Cups and Key Lime Pie Cookie Cups!
Other Recipes to Serve with Dark Chocolate Cookie Cups
- Chocolate and raspberry truly is a magical combination, so baking a batch of Chocolate Raspberry Cupcakes has to be next on your list!
- Don’t let warm weather try to take away your love of rich chocolatey drinks- we all deserve an incredible Homemade Hot Chocolate whenever we crave it!
Ingredients
For the Cookie Cups
Pantry Items: To make the cookie cups, you will need all-purpose flour, brown sugar, dark cocoa powder, baking soda, and granulated sugar.
Refrigerated Items: Set out an egg and a stick of unsalted butter to soften.
Seasoning/Extracts: You will also need a little salt and vanilla extract to bring out the sweetness.
For the Frosting
Pantry Items: Grab the dark chocolate chips, powdered sugar, dark cocoa powder, vanilla extract, and salt to make the frosting.
Refrigerated Items: You will need more unsalted butter, softened cream cheese, and a little of whatever milk you have on hand.
Garnish: Purchase fresh raspberries to garnish the tops of the cookie cups.
How to Make Dark Chocolate Cookie Cups
STEP ONE: Preheat the oven to 350 degrees F and grease a standard-sized muffin tin with non-stick spray. Mix the flour, cocoa powder, baking soda, and salt in a medium bowl.
STEP TWO: Using a hand mixer (or stand mixer), beat the butter and sugar together in a large mixing bowl until fluffy. Add the egg and the vanilla extract and mix. Slowly add the dry ingredients to the mixer and mix on low until combined.
STEP THREE: Divide the dough evenly among the cupcake cups and press the dough to the bottom and halfway up the sides of the muffin cups. Bake for 11-13 minutes.
STEP FOUR: Once out of the oven, use a measuring spoon to press the center of each cookie cup down a little to make a cup shape. Allow the cookie cups to cool in the pan for 15 minutes before transferring them to a wire rack to cool completely.
STEP FIVE: Once the cookie cups are cooled, melt the chocolate chips in a microwave-safe bowl for 30 seconds until melted. Using a hand mixer, beat the cream cheese and butter together for a few minutes. Then, slowly add the sugar, cocoa powder, salt, and vanilla extract.
STEP SIX: Add the melted chocolate and beat on medium-high for a minute once everything is well mixed. If the frosting is too thick, add a little milk and mix to reach the consistency you like.
STEP SEVEN: Spoon the frosting into a piping bag and pipe the frosting onto the top of each cookie cup. Top the frosted cookie cups with a fresh raspberry and serve.
Tips for Success
- Be sure to purchase dark cocoa powder, such as Hershey’s Special Dark Cocoa Powder, instead of regular unsweetened cocoa powder. Otherwise, you’ll have chocolate cookie cups instead of dark chocolate cookie cups.
- After you scoop a portion of the dough into each muffin well, remember to press the dough against the bottom and halfway up the sides to achieve a great cookie cup shape. Don’t forget to press the centers down again after pulling them out of the oven, as they will lose their shape a bit.
- For an extra garnish, stick a piece of dark chocolate into the top of each cup alongside the raspberry.
What type of chocolate is best for cookies?
According to Martha Stewart, dark chocolate is the best type of chocolate for cookies. While we can agree on dark chocolate for this recipe, I might choose to disagree when it comes to other cookies! For this cookie cup recipe, however, the double punch of a dark chocolate cookie cup and a sweet dark chocolate frosting is almost too good to be true. In general, though, dark chocolate is an excellent type of chocolate because it balances sweetness well. It’s much easier to taste and appreciate the flavor of dark chocolate rather than only tasting an overwhelming amount of sugar.
Can I make the dough ahead of time?
The dough for these cookie cups is simple, but if you want to make these cookie cups in steps, you can. Whip the dough and place it in an airtight container to refrigerate or freeze. The dough can be frozen for up to three months. When you’re ready to bake the cups, allow the dough to warm up or defrost on the counter, and then bake according to the recipe.
Make Everything Better with Even More Chocolate!
- Triple Chocolate Gooey Cake
- Double Chocolate Banana Bread
- Double Chocolate Peanut Butter Bars
- Triple Chocolate Cupcakes
- Double Chocolate Covered Cherry Cookies
*This post was originally posted on 02/25/2017.
Ingredients
Cookie Cups
- 1 ⅓ cups all-purpose flour
- ⅓ cup dark cocoa powder (like Hershey's Special Dark)
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar firmly packed
- 1 large egg
- 1 teaspoon vanilla extract
Chocolate Frosting
- 2.5 ounces dark chocolate chips
- 5 ounces cream cheese softened
- 5 tablespoons unsalted butter
- 2 ½ cups powdered sugar
- 2 ½ tablespoons dark cocoa powder
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon milk (as needed)
- 12 fresh raspberries for garnish
Instructions
Cookie Cups
- Preheat the oven to 350 degrees F. Spray the cups of a standard-size muffin tin with nonstick cooking spray. Set aside.
- In a medium bowl, mix together the flour, cocoa powder, salt, and baking soda. Set aside.
- With a hand mixer, beat together the butter, sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla and mix until well combined. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until incorporated.
- Using a cookie scoop (about 1 1/2 TBSP), scoop the cookie dough into the prepared muffin tin cups, dividing the dough evenly. Press the cookie dough into the bottom of each cup and about halfway up the sides. (I use a measuring spoon for this.) Bake for 11 to 13 minutes.
- Remove from oven. Use the back of the cookie scoop or measuring spoon to press down on the center of each cookie to form the cup shape.
- Allow the cookie cups to cool for 15 minutes in the pan. Then transfer them to a wire rack to cool completely.
Chocolate Frosting
- Melt chocolate chips in a glass bowl in the microwave by heating for 30 seconds and then stirring. Repeat until melted. Let cool for 3-5 minutes. (Don't let it solidify.)
- With a hand mixer, beat together the cream cheese and butter on medium speed for about 3 minutes. Slowly add in the sugar, cocoa powder, vanilla, and salt. Mix until well combined.
- Add the melted chocolate and mix until just combined. Beat on medium-high speed for 1 minute. If the frosting is too thick, add a teaspoon of milk and mix. Repeat until you're desired consistency is reached.
- Transfer the frosting to a piping bag fitted with a tip. Pipe the frosting into cups and garnish each one with a raspberry. Serve immediately.
Notes
- You can also use a food storage bag with the corner cut off to pipe the frosting into the cups.
- For a little extra garnish, you can add a piece of dark chocolate in the frosting on top of each cup with the raspberry.
Riza says
The bomb..! I really love this recipe. It’s just the way I like it
Aubrey Cota says
Thank you!