These Hot Chocolate Cookie Cups are sure to please the crowd. Perfect for any festive season, particularly Christmas, as well as any occasion.

They’re easy to come together, with an oozy contained chocolate ganache, its delicious chocolatey goodness waiting to melt in your mouth!

In order to vamp up the looks of these cookie cups, I added mini marshmallows and waffle sticks, and these hot chocolate cookie cups look absolutely adorable.

I would not hesitate to eat them any day even though I can actually be particularly cautious about my calorie intake!

Hot Chocolate Cookie Cups ( And Mint Variation ) Recipe by Bakeomaniac

P.S: For those whom I apologized that the video was down, I am proud to announce its up again! Thanks for all of your support!!

Before you proceed, TAKE NOTE. These are more of “hot” than literally hot, chocolate cookie cups. They are actually cooled and cold chocolate ganache, although there shall be no objections if you want to use the hot chocolate ganache. It’s your kitchen, you’re the boss!

However, I would prefer mine cooled because the chocolate ganache will be slightly thicker and there’s no risk of melting the marshmallows. I actually can’t imagine how it would probably look like if the marshmallows melt, maybe something similar to a snowman? 😂

Personally for me, I did a mint variation by adding mint essence. Through this, there’s a refreshing taste against the backdrop of the chocolate. This mint chocolate ganache is extremely delicious too, and you should try it if you like the combination of mint and dark chocolate just like me!

Hot Chocolate Cookie Cups
by Javier Tan November-12-2017

Rich, decadent and chocolatey. Yet Cute Looking. A perfect gift and snack for any festive season, especially Christmas!

Ingredients

  • 1 and 1/2 Cup or 180g All Purpose Flour
  • 1/2 Cup or 100g Granulated White Sugar
  • 1/4 Cup + 2 Tablespoon or 75g Brown Sugar
  • 1/3 Cup or 3 Biscuits, Mashed Digestive Biscuits
  • 1/4 Teaspoon or 1.5g Table Salt
  • 1/2 Teaspoon or 3g Baking Soda
  • 1/2 Cup or 115g Unsalted Butter, Softened at Room Temperature
  • 1 Large Egg, 55g, Room Temperature
  • 1 Teaspoon or 5ml Vanilla Extract, or 10ml if using Vanilla EssenceFor The Chocolate Ganache:
  • 120g of Semisweet Chocolate Chips
  • 120ml of Heavy Whipping Cream
  • Flavouring, such as Mint Essence ( Optional )

Instructions

  1. Preheat your oven to 180 degrees C or 350F.
  2. Cream together the butter and two sugars until light and fluffy.
  3.  Add in the egg and whisk until well incorporated, where there are no longer any dark yellow streaks of egg yolk.
  4. Whisk in the baking soda, salt and vanilla extract until well incorporated with no lumps.
  5. Add in the crumbs of digestive biscuits and all purpose flour and stir until all dry ingredients have been successfully incorporated.
  6. Using a regular muffin tin, drop 2 tablespoons of cookie batter into each cup.
  7. Shape against the edges using wet fingers.
  8. Bake for 16-19 minutes or until golden brown at the top.
  9. Remove it from the oven and immediately use a small rounded object such as a pestle or a small spoon to create a hole for the cookie cup to look like a cup!
  10. Cool the mixture and meanwhile, make the chocolate ganache.
  11. For the Chocolate Ganache, heat up the heavy whipping cream at medium low until it has bubbles appearing at the side.
  12. Pour it to your chocolate chips, contained in a bowl, and wait for 5 minutes. Ensure all chocolate chips are covered.
  13. Stir for the ganache to come together. If desired, add in flavourings such as mint essence or extract.
  14. Once the ganache has cooled, start the assembly process.
  15. Remove each cup from the tin, and add in the chocolate ganache to the base.
  16. If desired to make it like how I did it, add some mini marshmallows and chopped up wafer biscuits.
  17. Serve and Enjoy!

Details
Prep time: Cook time: Total time: Yield: 12 Cookie Cups

Notes:

  1. For any queries, refer to the video tutorial above or feel free to approach me!
  2. Store in the refrigerator for up to 4 days. It should only be exposed to room temperature for a maximum of 12 hours.
  3. To pin it, click here!
  4. If you are sharing this recipe, please do feel free to link it back here or give me a mention! Its a much appreciated reward and encouragement for the hard work I put in to create this recipe, to me! ( Not compulsory but its my personal wish! )
  5. If sharing on your personal website, please contact me for permission.
  6. For any questions, feel free to contact me on any of my social media platforms!

Enjoy!
– Bakeomaniac, Javier Tan