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This entire recipe was inspired by these sprinkles from Sprinkle Pop that I bought off of Jane.com! I’ve seen the “bespoke” sprinkle mixes everywhere on Pinterest and Youtube, so I figured I’d get a bottle! Let me tell you, it is GORGEOUS. Normal sprinkles seem so basic now! I also had some leftover espresso frosting from a cake (and I hate throwing away frosting!) and I figured cookie cups would be the perfect vessel for both the frosting and sprinkles.
I attempted to make “gray stuff” a la Beauty and the Beast with the frosting but I failed. Hard. I saw a Pinterest pin where someone added 5 drops of blue food dye, 2 drops of yellow food dye and 2 drops of red food dye to white frosting to make it gray. Well, that didn’t work for me. Instead, it turned a grayish-purplish color. The more I kept trying to fix it the more it got worse so I gave up and just let it be the fail that it was. I mean the frosting still tasted good!
I covered up my fail with tons of sprinkles and all was well again! Chocolate and espresso are such a great combination together, it’s definitely worth a try. It’s a great idea for a birthday party or any event! Give it a try!
Chocolate Espresso Cookie Cups
- Total Time: 24 minutes
- Yield: 2 dozen cookie cups 1x
Ingredients
Chocolate Sugar Cookie Cups
- 1 1/4 cup all purpose flour
- 1/4 cup tbsp unsweetened cocoa powder
- 1/2 teaspoon baking soda
- ¼ teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp teaspoon vanilla extract
- sprinkles
Espresso Frosting
- 1 cup unsalted butter, room temperature
- 3 3/4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tsp espresso powder
Instructions
Cookies
- Pre-heat oven to 350 F. Spray a mini cupcake pan with non-stick spray
- Sift all purpose flour, cocoa powder, baking soda and salt into a medium-sized bowl
- In a separate bowl, whip butter, brown sugar and white sugar for 2 minutes with a hand mixer until it’s nice and fluffy. Add egg and vanilla and mix well. Add dry ingredients to the wet ingredients and mix until well incorporated. The batter will be slightly loose like a thick brownie batter. Spoon 2 tbsp into each cupcake tin.
- Bake for 12-14 minutes. Immediately after your pull the mini cupcake pan out of the oven, use the back of a teaspoon to create divots into each cookie cup. Let the cookie cups cool in the pan for 15 minutes. Then remove them from the pan and cool on a rack.
Espresso Frosting
- Add all the butter into a small bowl and whip with a hand mixer until nice and fluffy! Sift in the powdered sugar and mix until well incorporated. Add vanilla and espresso powder and mix well!
- Add frosting to a piping bag with a large star tip and pipe frosting into each cookie cup. Top with sprinkles! Enjoy!
- Prep Time: 10 minutes
- Cook Time: 14 minutes
