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Triple-Chocolate Mini Cups (Cookie Exchange Quantity)
Triple-Chocolate Mini Cups (Cookie Exchange Quantity)
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Prep Time:
1 hour 25 minutes
Total Time:
2 hours 25 minutes
Satisfy your chocolate cravings with decadent triple-chocolate cookies.
Ingredients:
  • 3/4 cup butter or margarine
  • 4 oz unsweetened baking chocolate
  • 2 cups sugar
  • 1/2 cup baking cocoa
  • 2 teaspoons baking powder
  • 4 eggs
  • 1 1/2 cups semisweet chocolate chips
  • 6 dozen Betty Crocker™ Candied Fruit whole candied cherries, pecan halves, chocolate chunks or Hershey®’s Kisses® Brand milk chocolates
Instructions:
  • Preheat your oven to 350°F and line a mini muffin pan with mini paper baking cups. Alternatively, use mini foil muffin cups if you prefer.
  • In a 2-quart saucepan, gently melt butter and chocolate over low heat for 6 to 10 minutes, stirring occasionally, until silky smooth; let cool for 20 minutes. In a large bowl, use an electric mixer to beat the melted chocolate mixture, sugar, 1 cup of flour, cocoa powder, baking powder, salt, and eggs on medium speed for about 2 minutes, scraping the bowl occasionally, until thoroughly combined. Stir in the remaining 1/2 cup of flour and the chocolate chips. Drop rounded teaspoons of dough into mini cupcake liners.
  • Bake for 15 to 17 minutes until edges are slightly firm, but the center will still be soft. Quickly garnish each with a cherry, pecan half, or chocolate, gently pressing down. Allow to cool completely for about 1 hour before serving.

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