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–+ servings
Four dark chocolate cookie cups topped with a red raspberry.
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Dark Chocolate Cookie Cups Recipe

Double Dark Chocolate Cookie Cups are perfect for chocolate lovers! Rich decadent and oh, so delicious! Crispy dark chocolate cookie cups filled with whipped, creamy dark chocolate filling! 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 13 minutes
0 minutes
Total Time 33 minutes
Servings 12
Calories 351kcal
Author Erin @ Suburban Simplicity

Equipment

  • mini cupcake pan
  • Electric Mixer
  • Spatula or cooking spoon
  • spoon

Ingredients

For the Cookie Cups

  • 1 ⅓ cups all-purpose flour
  • ⅓ cup dark cocoa powder I used Hershey's Special Dark Cocoa
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup 1 stick unsalted butter, softened
  • ½ cup sugar
  • ¼ cup brown sugar firmly packed
  • 1 egg
  • 1 teaspoon vanilla

For the Frosting

  • 2 ounces dark chocolate morsels
  • 4 ounces cream cheese softened
  • 4 tablespoons unsalted butter
  • 2 cups confectioners’ sugar
  • 2 tablespoons dark cocoa powder
  • 1 teaspoon vanilla
  • pinch of salt
  • 1 teaspoon milk if necessary
  • raspberries for garnish

Instructions

  • Preheat oven to 350 degrees. Spray 12 standard size cupcake cups with nonstick cooking spray. In a medium bowl, mix flour, cocoa powder, salt and baking soda; set aside.
  • With your mixer, cream together butter and sugar until light and fluffy, about 3 to 5 minutes. Add egg and vanilla; mix well. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until incorporated.
  • Using a cookie scoop, scoop dough into cupcake pan, dividing the dough evenly among the 12 cups. Press cookie dough into the bottom of each cup and press about ½ way up the sides to form a cup shape. Bake for 11 to 13 minutes.
  • Remove from oven. Using the back of cookie scoop or large spoon, press down on the center of each cookie to form a cup. Allow the cookie cups to cool for 15 minutes, and then remove from pan and allow to cool completely.
  • With your mixer, cream together cream cheese and butter. Beat on medium speed for about 3 minutes. Slowly add in sugar, cocoa powder, vanilla, and salt. Mix until well combined.
  • Melt chocolate morsels in the microwave at 30-second intervals until soft. Then add the melted chocolate to the frosting mix and beat on medium-high speed for one minute until combined. NOTE: If frosting is too thick, add a teaspoon of milk to reach desired consistency.
  • Once cookie cups are completely cool, either with a piping bag or a zippered plastic bag with the tip cut off, pipe frosting onto cups, and garnish with raspberries. Serve and enjoy. Serve immediately.

Notes

You can fill the cups with frosting using a piping bag or a small plastic bag with the corner cut off. 
Optional fillings include ice cream, nuts, yogurt, chocolate chips, and more!
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Calories: 351kcal | Carbohydrates: 48g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 139mg | Potassium: 118mg | Fiber: 1g | Sugar: 34g | Vitamin A: 500IU | Calcium: 39mg | Iron: 1.3mg