Chocolate Cookie Cups with Chocolate Frosting

These Chocolate Cookie Cups are a scrumptious bite-sized dessert filled with a delicious homemade chocolate frosting and topped with chocolate sprinkles. They're made into cups using mini cupcake pans. They are the perfect decadent Valentine's Day sweet treat, picnic, or special day for a chocolate lover since they are chocolate on chocolate!

Side view of Chocolate Cookie Cups

The combination of chocolate cookie dough with chocolate frosting is a nice contrast between chewy and soft, smooth and creamy, and rich and balanced. You'll love this recipe!

Ingredients for Chocolate Cookie Cups

Ingredients: Vanilla, flour, sugar, baking soda, salt, cocoa powder, butter, eggs.

See the recipe card at the bottom of the post for all ingredients and quantities.

  • Butter - You can use salted or unsalted butter. I typically use salted butter. If you're concerned about the saltiness of the cookie, reduce the additional salt that you add to ยผ teaspoon.
  • Granulated Sugar - White sugar is the sweetener for this cookie.
  • Eggs. I use large for all recipes unless otherwise stated in the recipe.
  • Vanilla Extract - Use your favorite store-bought or homemade vanilla extract.
  • All-Purpose Flour - I always use King Arthur's brand flour.
  • Unsweetened Cocoa Powder - Regular cocoa powder works but you can use dutch processed if necessary.
  • Baking Soda - This is the leavening agent for the cookies.
  • Salt - It balances our the sweetness.
  • Powdered Sugar - This is for the chocolate frosting that's used to fill the cookie cups.
  • Sprinkles. Optional for a topping.

Substitutions and Variations

  • Make this recipe completely gluten-free by substituting your favorite one-for-one GF all-purpose flour. You can find this type of flour at your local grocery store.
  • Instead of sprinkles, top the cookie with your favorite crushed candies, crushed nuts, or chopped-up candy bar pieces.
  • Use a different flavor of frosting instead of chocolate frosting. For example, you could make peanut butter frosting, buttercream frosting, or Irish cream frosting.
  • Instead of frosting, use a chocolate ganache or pudding.
  • Top with homemade chocolate whipped cream.
  • Add white chips, pecans, or macadamia nuts to the cookie batter.
  • Add one-half teaspoon of mint extract to the cookie batter instead of vanilla to make a fun grasshopper variation. You could also use crushed mint Oreos instead of sprinkles.

NOTE: This recipe has not been tested with other substitutions or variations

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How to Make Chocolate Cookie Cups with Chocolate Frosting

Before getting started making the recipe, grab a nonstick cooking spray to prepare two mini muffin tins and preheat your oven.

Four-step chocolate cookie cup preparation: 1. Creamed butter and sugar. 2. Added eggs and vanilla. 3. Mixed dry ingredients. 4. Dough in a scooper, ready for baking perfection.

Step 1 - Cream the butter and sugar.

Step 2 - Add the eggs and vanilla and combine.

Step 3 - In a second bowl, mix the dry ingredients until combined and pour into the wet ingredients. Mix until combined. Scrape down the sides of the bowl and mix in any remaining bits.

Step 4 - Place one tablespoon of cookie dough in each mini muffin cavity.

Four-step collage showcasing mini chocolate cookie cups in a muffin tin, rich chocolate batter in a bowl, piping bag loaded with filling, and filled cups adorned with dollops of frosting.

Step 5 - Bake the cookie cups and cool completely. The centers will fall, but use a medicine cup to make the cups deeper.

Step 6 - Mix the filling ingredients with a hand mixer. Add extra liquid as needed.

Step 7 - Add the filling into a piping bag fitted with a large star tip or round tip.

Step 8 - Pipe the frosting into the cookie cups. Serve them at room temperature.

Close up of Chocolate Cookie Cups with bite out.

Tips for Best Results

Scrape down the sides of the bowl to make sure everything is fully incorporated between each ingredient addition.

Do not overbeat the cookie mixture once you combine wet and dry ingredients. It can cause your cookies to become tough.

Do not overbake the cookie cups. Remove the cookie cups based on time, not appearance. Cookies almost never *look* done when it's time to pull them from the oven.

The centers of the cookie cups will fall as they cool. Use a small medicine cup to make a deeper cup if you prefer.

Cool completely before filling with frosting so that the cookie doesn't melt the filling.

How to Store and Freeze

Store in an airtight container at room temperature. If you prefer firm frosting, you can store them in the refrigerator. They will keep for four or five days until the frosting starts to get weepy.

Freeze chocolate cookie cups on a sheet pan individually and then move them into an airtight freezer container or freezer bag after a couple of hours. This keeps the cookie cups from sticking together as they freeze and makes it easy to pull out exactly what you need to thaw.

They will last in the freezer for up to 2 months. They can be set out at room temperature in a single layer to thaw. It will take about an hour or two to fully defrost.

Three delicious chocolate cookie cups filled with rich chocolate frosting and topped with sprinkles are beautifully arranged on a white plate, set against a patterned tablecloth with a coral napkin.

Recipe FAQs

How can I tell when the cookie cups are ready?

The cups are puffed in the center and set on the sides when the cookie is ready. Do not overbake the cookies, and remove them from the oven based on time, not appearance. This is one reason it is so important to preheat your oven.

How do I cream butter and sugar?

Beat the eggs and sugar together using a hand mixer on medium speed until they are fully mixed and become light and fluffy. It takes about two minutes.

Can I use a regular muffin tin instead of a mini muffin tin?

Yes. You will need to increase the time by one or two minutes or the larger size.

If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!

Chocolate cookie cups brimming with rich chocolate frosting and crowned with delicate chocolate sprinkles rest elegantly on a white plate.

Chocolate Cookie Cups with Chocolate Frosting

These Chocolate Cookie Cups are a scrumptious bite-sized dessert filled with a delicious homemade chocolate frosting and topped with chocolate sprinkles. They're made into cups using mini cupcake pans.
5 from 1 vote
Prep Time 25 minutes
Cook Time 7 minutes
Cool Time 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 48 cookie cups
Calories 153 kcal

Ingredients
  

Chocolate Cookie Cups

Chocolate Frosting

Instructions

Chocolate Cookie Cups

  • Preheat the oven to 350 degrees F. Grease the cavities of two mini muffin pans with nonstick cooking spray.
  • In a large bowl, add the butter and sugar. Beat using a hand mixer on medium speed until light and fluffy, about 2 minutes.
  • Add the eggs and vanilla to the mixture. Mix until the eggs are combined.
  • In a separate bowl, add the flour, cocoa powder, baking soda, and salt. Whisk until the mixture is well incorporated.
  • Add the dry ingredients to the wet ingredients and beat just until the dry ingredients are worked into the cookie dough. Scrape down the sides of the bowl and beat in any remaining dry ingredients.
  • Using a 1 tablespoon cookie scoop, scoop the dough and place in each cavity of the prepared mini muffin pans.
  • Bake the cookie cups for 7 to 8 minutes or until the cups are puffed in the center and set on the sides.
  • Remove the oven and let the cookies cool completely in the muffin pan. The centers will fall. Use a small medicine cup to make a deeper cup if you prefer.
  • Once the cookies are cool, turn them out onto a wire rack or paper towel.

Chocolate Frosting

  • In a large bowl, add the butter, powdered sugar, cocoa powder, vanilla extract, and salt. Beat using the hand mixer on medium speed until creamy.
  • If the frosting is too thick, add ½ tablespoon of milk to the mixture. Beat until light and fluffy, about 1 minute.
  • Place the frosting into a piping bag fitted with a large round tip.
  • Pipe the frosting into each cookie cup.
  • Refrigerate the cookies until the filling is set for a firm filling or leave at room temperature for a soft frosting filling.
  • Store in an airtight container at room temperature or in the refrigerator.

Nutrition

Calories: 153kcalCarbohydrates: 16gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 32mgSodium: 132mgPotassium: 39mgFiber: 1gSugar: 11gVitamin A: 305IUCalcium: 7mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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