Directions: |
Directions:Cookie Cups
Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup with non-stick cooking spray.
Pour chocolate fudge cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add eggs and oil to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky.
Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie.
Bake for 9-11 minutes. Remove from oven and immediately take a off set spatula or knife and run it around the edge of each cookie to release it from the pan. Then take a tart shaper or end of a wooden spoon to create an indentation in the center of each cookie. Move cookies to a cooling rack to cool completely.
Whipped Cream
In a large bowl combine heavy cream, powdered sugar and vanilla extract. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks. Move whipped cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention {you want it to fill the area}.
Toppings
Spoon over a cherry {or two} over the top each cookie, along with some of the filling. To make the small chocolate curls, open your chocolate bar and essentially use your potato peeler to peel it. I find it easier to pull the peeler towards me and make small strokes. Place the curls on top of the cherry filling on each cookie. Serve or store in the refrigerator in an air tight container for up to 4 days. |
This recipe for Black Forest Cookie Cups is from