Double Dark Chocolate Cookie Cups are perfect for chocolate lovers! Crispy dark chocolate cookie cups filled with whipped, creamy dark chocolate filling! Rich decadent and oh, so delicious!
Calling all chocolate lovers!
You can’t pass up the chance to bite into these Double Dark Chocolate Cookie Cups! Decadent and delicious! You know, since it’s just around the corner, this recipe would be perfect for sharing with your Valentine.
But hey, it’s chocolate, so you can enjoy it anytime!
Cookie cups are one of our favorite desserts. They’re adorable and look like you spent hours baking away in the kitchen, but they’re super simple to make in a muffin tin. One of my favorite and popular cookie cup recipes is Chocolate Chip Cookie Cups with Cheesecake Filling. Always a hit at parties!
And these Strawberry Lemon Cookie Cups are perfect for so many occasions like bridal or baby showers!
Dark chocolate is popular around our house with its deep flavor. 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!
Table of Contents
Ingredients
For the Cookie Cups
- All-purpose flour
- Dark cocoa powder
- Salt
- Baking soda
- Butter – unsalted butter is preferred
- White Sugar
- Brown Sugar
- Egg
- Vanilla – pure vanilla extract is what we recommend
For the Frosting (filling)
- Dark chocolate morsels
- Cream Cheese
- Butter – unsalted
- Confectioner’s Sugar – also known as powdered sugar
- Dark cocoa powder
- Vanilla – pure vanilla extract is what we recommend
- Salt
- Milk
We like to top ours with fresh raspberries.
How To Make – Step By Step Directions
Batter For the Cookie Cups
- PREP – Preheat oven to 350 degrees F. Spray 12 standard-size cupcake cups with nonstick cooking spray.
- MIX DRY INGREDIENTS – In a medium bowl, mix flour, cocoa powder, salt, and baking soda; set aside.
- MIX WET INGREDIENTS – With your mixer at medium speed, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Add egg and vanilla; mix well.
- COMBINE – Slowly add the dry ingredients to the wet ingredients, mixing at low speed until incorporated.
- PLACE IN PAN – Using a cookie scoop, scoop batter into a cupcake pan, dividing the dough evenly among the 12 cups. Press cookie dough into the bottom of each cup and press about ½ way up the sides to form a cup shape.
- BAKE – Bake for 11 to 13 minutes.
- MAKE INDENT + COOL – Remove from oven. Using the back of a 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 the pan and allow to cool completely.
For the Frosting
- MIX – 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.
- MELT CHOCOLATE – In a microwave-safe dish, melt dark chocolate morsel at 30-second intervals stirring in between until soft.
- MIX-IN CHOCOLATE – Add melted chocolate to other ingredients and mix until just combined. Beat at medium-high speed for one minute. If frosting is too thick, add a teaspoon of milk to reach desired consistency.
- FILL CUPS – Once cookie cups are completely cool, either with a piping bag or a zippered plastic bag with the tip cut off, pipe frosting onto cups, and garnish with raspberries. Serve and enjoy.
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, we use Hershey’s Dark Chocolate Powder in the dough and frosting.
- 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.
More Valentine Treats
We love to make these other Valentine’s Day Treats as well.
Valentine White Chocolate Bark Bites
Valentine’s Day Saltine Toffee.
Valentine’s Day Chocolate Bark
Topping Ideas
These Double Dark Chocolate Cookie Cups would also be fantastic topped with vanilla or coffee ice cream, chocolate chips, nuts, and more!
Get creative and enjoy them!
It’s fun to top these cookie cups with a red ripe raspberry, which makes a perfect presentation! Plus, the combo of chocolate and raspberry is sooo good!
More Chocolate Desserts
Dark Chocolate Brownies
Crockpot Chocolate Lava Cake
Brownie Strawberry Shortcake
Tools Used to Make These Cookie Cups
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Stand Mixer – One of the most used items in a kitchen. This one will last for years!
Cupcake Pan – great for cupcakes and so much more. Cookie cups, egg cups, you name it!
Cookie Scoop – perfect for making cookies or scooping even portions of various recipes.
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We originally posted this recipe on Real Housemoms.
Dark Chocolate Cookie Cups Recipe
Equipment
- mini cupcake pan
- Electric Mixer
- Spatula or cooking spoon
- spoon
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 the 12 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.
- 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.
- Melt chocolate morsels in the microwave at 30-second intervals until soft. Then add the melted chocolate to the frosting mix and beat on medium-high speed for one minute until combined. NOTE: If frosting is too thick, add a teaspoon of milk to reach desired consistency.
- Once cookie cups are completely cool, either with a piping bag or a zippered plastic bag with the tip cut off, pipe frosting onto cups, and garnish with raspberries. Serve and enjoy. Serve immediately.
Notes
Nutrition
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