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!
Author Erin Henry
For the Cookie Cups
1 1/3cupsall-purpose flour
1/3cupdark cocoa powderI used Hershey's Special Dark Cocoa
1/2cup1 stick unsalted butter, softened
1/4cupbrown sugarfirmly packed
For the Frosting
2ouncesdark chocolate morsels
2tablespoonsdark cocoa powder
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.