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Cookie Cups with Coffee-Chocolate and Mascarpone Layers Recipe

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4.3 from 48 reviews

Delight in these indulgent cookie cups featuring a crunchy chocolate cookie base, layered with a rich coffee-chocolate pudding and a silky mascarpone cream. Finished with a dusting of cocoa powder, these bite-sized tiramisu-inspired treats are perfect for elegant parties or a decadent dessert at home.

  • Total Time: 4 hours 20 minutes
  • Yield: 18 servings

Ingredients

For the Cookie Base:

  • 1 ½ cups crushed chocolate cookies (such as Oreos)
  • 4 tbsp unsalted butter, melted

For the Coffee-Chocolate Layer:

  • ⅓ cup strong brewed espresso, cooled
  • 1 tbsp coffee liqueur (optional)
  • ⅓ cup semi-sweet chocolate chips
  • 2 tbsp unsalted butter
  • ½ cup heavy cream
  • 1 tbsp cornstarch

For the Mascarpone Cream Layer:

  • 1 cup mascarpone cheese, room temperature
  • ½ cup heavy cream, cold
  • ⅓ cup powdered sugar
  • 1 tsp vanilla extract

For the Topping:

  • Unsweetened cocoa powder
  • Optional: chocolate shavings or mini chocolate chips

Instructions

  1. Make the Cookie Base: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Combine the crushed chocolate cookies with the melted butter until the mixture has a wet sand-like texture. Press this mixture firmly into the bottom of each cupcake liner to form a compact base. Bake for 5 minutes, then allow the bases to cool completely.
  2. Prepare the Coffee-Chocolate Layer: In a small saucepan over low heat, combine the espresso, coffee liqueur if using, semi-sweet chocolate chips, and butter. Stir until fully melted and smooth. In a separate bowl, whisk together the heavy cream and cornstarch until lump-free. Gradually add this cream mixture to the saucepan, stirring constantly over medium heat until it thickens to a pudding-like consistency. Remove from heat and cool to room temperature.
  3. Whip the Mascarpone Cream: In a bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined and smooth.
  4. Assemble the Tiramisu Cups: Start by adding 1 to 2 tablespoons of either the mascarpone cream or coffee-chocolate mixture on top of the cookie base. Smooth the layer evenly, then add an alternate layer of the other mixture. Continue layering until the cupcake liners are nearly full. Chill the cups for 10 minutes between layers to maintain the structure and definition of the layers.
  5. Finish with Cocoa Powder: Generously sift unsweetened cocoa powder over the top of each cookie cup. Optionally, garnish with chocolate shavings or mini chocolate chips for an extra touch of elegance. Refrigerate the assembled cups for at least 4 hours or overnight to allow the layers to set and the flavors to develop fully.

Notes

  • Ensure cookie bases are well pressed for a sturdy foundation to hold the layers.
  • Chilling the cups during layering helps keep the layers distinct and prevents mixing.
  • For a boozy version, don’t skip the coffee liqueur; it adds authentic tiramisu flavor.
  • These cups can be stored in the refrigerator for up to 3 days but are best fresh.
  • Use cold heavy cream to achieve stiff peaks easily when whipping.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-inspired

Find it online: https://yourdailycook.com/cookie-cups-with-coffee-chocolate-and-mascarpone-layers-recipe/