Recipe by Miriam Pascal.
Cappuccino Cookie Cups
- Cook & Prep: 15 m
- Serving: 24
Whipped Cream Topping
Prepare the Cookie Cups
Preheat oven to 350 degrees Fahrenheit. Grease a mini muffin pan well. I like to use floured baking spray.
In the bowl of an electric mixer, cream margarine, brown sugar, and corn syrup. Add vanilla, coffee liqueur, and eggs, beating well to combine after each addition.
In a separate bowl, sift together flour, baking soda, and salt. Add in coffee powder and stir to distribute it evenly. Turn the mixer to a low speed and slowly add in flour mixture, stirring until just combined.
Using a small cookie scoop or a half tablespoon measuring spoon, drop the batter into the prepared pan. Do not overfill the pan or the batter will spill over the edges while baking. Cups should be about two-thirds of the way full.
Bake for 11 minutes. Leave in pan to cool for a couple of minutes, then turn the pan over and shake it gently to release cookie cups. Allow them to cool completely before frosting.
Frost the Cookie Cups
In the bowl of an electric mixer, using the whisk attachment, beat whipped topping or cream until it is stiff and holds its shape. (Test with your finger to make sure it is stiff enough before continuing.)
Remove bowl from mixer and stir in the confectioner’s sugar using a rubber spatula.
Place the whipped cream in a piping bag and pipe (or spoon) it over the cooled cookie cups. To achieve the look shown in the picture, place the whipped cream in a piping bag fitted with a large star tip (Wilton 1M used for this picture). Squeeze gently in the center to form a large star, then turn the bag slightly to achieve the twisted look.
Yields four to five dozen cookie cups.
Make ahead: Make the cookie cups and freeze them without the whipped cream, then add the whipped cream just before serving. Once the cream is on the cookie cups, they need to be refrigerated. They can be frosted a day in advance.
Heavy cream can be substituted for the non-dairy whipped topping.