Ingredients
Equipment
Method
Preparation
- Preheat the oven to 350°F (175°C).
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually incorporate the all-purpose flour and cocoa powder, mixing until just combined.
- Spoon the cookie dough into a greased muffin tin, filling each cup about 2/3 full.
- Bake for 12 minutes or until the edges are golden brown.
- Cool the cookie cups completely in the tin.
Filling
- Whisk together the mascarpone cheese and espresso in another bowl until smooth.
- Whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture.
- Fill each cooled cookie cup generously with the mascarpone filling.
- Chill in the refrigerator for at least 30 minutes before serving.
Nutrition
Notes
Optional: Sprinkle cocoa powder on top for an elegant finish.
