Double Dark Chocolate Cookie Cups are a decadent dessert. A crispy dark chocolate cookie filled with rich and creamy chocolate frosting for a one-two punch of chocolate!
DOUBLE DARK CHOCOLATE COOKIE CUPS
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Any chocolate lovers out there? Then you can’t pass up the chance to bite into these Double Dark Chocolate Cookie Cups! Decadent and delicious! This recipe would be perfect to share with your sweetheart on date night. But hey, it’s chocolate, who am I kidding, enjoy them anytime!
Cookie cups are one of my favorite desserts. They’re adorable and look like you spent hours baking away in the kitchen, but they’re actually super simple to make in a cupcake pan. One of my favorite and popular cookie cup recipes is Chocolate Chip Cookie Cups with Cheesecake Filling. Always a hit at parties!
Dark chocolate is popular around our house with kids and adults. It’s rich and satisfying without having to eat a whole cake or pan of brownies! This recipe satisfies your sweet tooth and chocolate cravings with every bite!
Tips for Making Double Dark Chocolate Cookie Cups
To make the cookie cups, you need a standard size cupcake pan. Once greased, you move on to the dough. To get the rich dark chocolate flavor in the dough and frosting, I use Hershey’s Dark Chocolate Powder, but any rich dark cocoa power will work.
When it’s time to bake, it’s best to press the dough into the cupcake pan and partway up the sides, then create a small indentation in the middle for the cup.
Once out of the oven, immediately use the back of a spoon or cookie scoop to press down the middle creating your cup. Cool completely before filling with frosting.
Perfect for an after dinner dessert or anytime your craving some rich dark chocolate, these cookie cups can be customized to your liking and filled with endless possibilities. These Double Dark Chocolate Cookie Cups would also be amazing topped with vanilla or coffee ice cream, chocolate chips, nuts and more! Get creative and enjoy!
Ingredients
For the Cookie Cups
- 1 1/3 cups all-purpose flour
- 1/3 cup dark cocoa powder I used Hershey's Special Dark Cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar firmly packed
- 1 egg
- 1 teaspoon vanilla
For the Frosting
- 2 ounces dark chocolate morsels
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter
- 2 cups confectioners’ sugar
- 2 tablespoons dark cocoa powder
- 1 teaspoon vanilla
- pinch of salt
- 1 teaspoon milk if necessary
- raspberries for garnish
Instructions
- Preheat oven to 350 degrees. Spray 12 standard size cupcake cups with nonstick cooking spray. In a medium bowl, mix flour, cocoa powder, salt and baking soda; set aside.
- With your mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Add egg and vanilla; mix well. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until incorporated.
- Using a cookie scoop, scoop dough into cupcake pan, dividing the dough evenly among cups. Press cookie dough into the bottom of each cup and press about ½ way up the sides to form a cup shape. Bake for 11 to 13 minutes.
- Remove from oven. Using the back of cookie scoop or large spoon, press down on the center of each cookie to form a cup. Allow the cookie cups to cool for 15 minutes, and then remove from pan and allow to cool completely.
- To make the frosting, melt chocolate morsels in a glass bowl in the microwave - heat for 30 seconds and then stir, repeat until melted. Let cool a bit, but do not let it solidify.
- With your mixer, cream together cream cheese and butter. Beat on medium speed for about 3 minutes. Slowly add in sugar, cocoa powder, vanilla, and salt. Mix until well combined. Add melted chocolate and mix until just combined. Beat on medium-high speed for one minute. If frosting is too thick, add a teaspoon of milk to reach desired consistency.
- Pipe frosting onto cups and garnish with raspberries. Serve immediately.
Nutrition
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