Mini Chocolate Chip Cookie Cups with Whipped Chocolate Frosting
If you know me then you know I love anything mini, bite-sized, etc.. And no, it’s not because I’m small, too… Anything miniature is just so cute and fun! If my Mom and I go shopping together, I always pick out all the mini trinkets and she’ll just laugh and make fun of me, but I can’t help it! They’re just adorable! 🙂
Anyway, I decided to try out a new bite-sized dessert using my mini muffin pan! I have been dying to try a recipe for cookie cups to see if they actually work and I’m so happy they did! Plus, they’re so versatile; you can fill them with anything you want!
I’ve experimented a lot and have found multiple different combinations to be delicious. I’ve scooped my purple ice cream in them, I’ve done plain vanilla ice cream with chocolate drizzle, and I’ve also coated the inside with melted chocolate, put them in the freezer to let the chocolate harden, and then poured milk in the chocolate-coated cookie cup to make edible cookie and milk shots! I also like to fill them with my homemade cashew-coconut cream. However, I must say that my favorite was when I filled them with my homemade whipped chocolate frosting, which is the recipe I’m sharing with all of you today. It was my Mom and Dad’s favorite as well, if that’s any consolation. My Mom also ate the leftover frosting like chocolate mousse and was begging for more! I hope you like the recipe as much as we do!
- For the cookie cups:
- 1 pasture-raised egg
- ¼ cup coconut oil, melted, plus more for greasing the pan
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 & ¼ cup almond flour
- ½ cup + 1 tablespoon tapioca flour
- A scant ½ teaspoon sea salt
- ¼ teaspoon baking soda
- ⅓ cup Enjoy Life dairy-free mini chocolate chips
- For the frosting*:
- 1 10 oz. bag of Enjoy life dairy-free mini chocolate chips
- 1 can of full-fat coconut milk
- First, to make the frosting, the night before making the cookie cups, heat a saucepan over medium-low heat.
- Next, Scoop out the coconut cream from the full-fat, canned coconut milk and then 2-3 tablespoons of the juice and place it into the saucepan with the bag of chocolate chips. Iif you want a stiffer frosting, skip adding the coconut juice part and only add the cream.
- Continuously stir the coconut milk and chocolate chips until they are fully melted and mixed together well. Then, pour the mixture into a bowl and place it in the fridge to harden overnight.
- Next, to make the cookie cups, preheat the oven to 350˚ (F). Grease a mini muffin pan with coconut oil.
- Then, in a medium-sized mixing bowl, whisk together the egg, melted coconut oil, maple syrup, and vanilla extract.
- Next, mix together the dry ingredients in another bowl (except for the chocolate chips).
- Then, add the dry ingredients to the wet ingredients, mixing them together until a nice dough forms. Next, fold in the chocolate chips.
- Let the dough harden in the fridge for at least 10 minutes.
- Then, once the dough is easier to work with, scoop small spoonfuls of the dough into the mini muffin holes, using your fingers to press the dough down into the muffin holes and then up the sides to form a nice cup.
- Bake the cookie cups for about 9 minutes. They will rise and look like cookie bites instead of cups, but that's OK! Just take your thumb (be careful because they will be hot) or the end of a mixing spoon (one with a nice rounded end) and push the cookie down against the muffin pan, against the bottom and around the edges to form the cup shape again. Bake for another 3 minutes, or until the cookies have hardened a bit more and are slightly golden brown.
- Then, once the cookie cups are done, remove them from the oven and let them cool for a few minutes in the pan. Once they have cooled off and hardened up a tiny bit, flip the muffin pan over and they should just fall right out, or you might have to shake the pan a bit. Then, let them finish cooling on a cooling rack.
- Next, while the cookie cups are cooling, take your hardened chocolate frosting out of the fridge and scoop it into a large mixing bowl. With an electric or hand mixer, whip up the frosting until it has a nice smooth and fluffy consistency (almost like the texture of a mousse).
- Finally, scoop your whipped frosting into a piping bag and pipe the frosting in the cooled cookie cups. Alternatively, if you don't have a piper, you can just spoon the frosting into the cups. Even though it might not look as pretty, it will taste just as good, don't worry!
- You can serve them room temperature, or you can place them in the fridge and wait for the frosting to get a bit thicker and cold.
Refrigerate any leftovers.
Can’t get enough chocolate chip cookies? Try my Good Old-Fashioned Chocolate Chip Cookie recipe! It’s another favorite in our house!