Hot Chocolate Cookie Cups Hot Chocolate Cookie Cups

Hot Chocolate Cookie Cups | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Yvonne Duivenvoorden

Few things compare to a steaming mug of hot cocoa on a cold day, but these adorable cookie cups are even better! Complete with a whipped topping and edible stir sticks, they're the perfect accompaniment to a tall glass of milk or, if you're feeling indulgent, a mug of hot chocolate!

  • Prep time 40 minutes
  • Total time 2 hours & 15 minutes

Ingredients

Cookie Cups:
  • 1/2 cup butter softened
  • 6 tablespoons icing sugar
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
Filling:
  • 56 g semisweet chocolate (about 2 oz) chopped
  • 1/2 cup whipping cream (35%)
Topping:
  • 1/3 cup granulated sugar
  • 1 egg whites
  • pinch cream of tartar
  • 1/2 teaspoon vanilla
  • 8 chocolate-coated biscuit sticks (such as Pocky)
  • 1 teaspoon Demerara sugar

Method

Cookie Cups: In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar and vanilla until fluffy; stir in flour just until combined.

Roll by 2 tsp into 24 balls. Gently press 1 ball into bottom and up side of each well of lightly greased 24-count mini muffin tin. Refrigerate until firm, about 30 minutes.

Bake in 325°F (160°C) oven until edges are light golden, 20 to 25 minutes. Let cool completely in pan; run tip of knife around edges of cups to release from pan. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)

Filling: Place chocolate in heatproof bowl. In small saucepan, bring cream to boil; pour over chocolate, whisking until chocolate is melted and mixture is smooth. Pour 1 tsp into each cookie cup. Refrigerate until chilled, about 1 hour.

Topping: Meanwhile, in large heatproof bowl, whisk together granulated sugar, egg white, cream of tartar and 2 tbsp water. Set bowl over saucepan of simmering water; cook, beating constantly, until stiff peaks form, 5 to 7 minutes. Remove from heat. Beat until room temperature, about 5 minutes; beat in vanilla. Spoon or pipe onto cups.

Cut biscuit sticks into thirds; insert one-third into each cookie cup, cut side up. Sprinkle with Demerara sugar.

Tip from The Test Kitchen: Demerara sugar is an unrefined brown sugar. Its coarse grain, crunchy texture and distinct molasses flavour make it ideal for sprinkling over desserts.

Makes 24 cookies cups.

Nutritional facts per cookie cup: about

  • Sodium 32 mg
  • Sugars 6 g
  • Protein 1 g
  • Calories 98.0
  • Total fat 6 g
  • Potassium 19 mg
  • Cholesterol 15 mg
  • Saturated fat 4 g
  • Total carbohydrate 10 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Hot Chocolate Cookie Cups

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