Chocolate Pudding Filled Cookie Cups

Products Used

Ingredients

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Chocolate Cookie Cups: Spray a regular sized cupcake pan with cooking spray. Set aside.

In a mixing bowl add butter and sugars. With the paddle attachment on, beat on low speed until light and fluffy.
Beat in egg and vanilla extract. Add flour, cocoa, baking powder and salt and mix until combined.With a spatula, fold in mini chocolate chips.
Using a large ice cream scoop, scoop dough into 10 cupcake cups. Chill for 10 minutes while preheating oven to 350°F.
Remove pan from refrigerator and using your fingers, press chocolate cookie dough on the bottom of the cupcake cups.
Bake for 15 minutes or until puffed and set. Do not over bake!
Remove from oven and immediately use a small glass press firmly down in the center to create a well. Cool in pans for 15 minutes then invert and place cookie cups on a wire rack to cool completely before making the filling.
Make Chocolate Pudding:In a medium saucepan, whisk together sugar, cocoa, cornstarch and salt. Gradually stir in milk, stirring constantly. Cook over medium heat stirring constantly until it reaches the boiling point. Continue to cook for 1 minute longer.
Remove from heat; stir in butter, vanilla and chopped chocolate. Stir until butter and chocolate are melted.
Spoon into the cooled cookie cups and top with a dollop of whipped cream and a sprinkle of mini chocolate chips, if desired.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair.

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