Mocha Cheesecake Cookie Cups

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 3 oz 85% cacao high quality chocolate
  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 cup Cocoa powder, dark
  • 1 Dark chocolate
  • 1 1/8 cup Imperial sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Drinks

  • 1/4 cup Caveman coffee co. "blacklisted" coffee, strong

• Dairy

  • 1/2 cup Caveman coffee co. cacao butter
  • 1 8-oz pkg Cream cheese
  • 1/2 cup Sour cream

• Desserts

  • 1/2 envelope Gelatin, Unflavored

Found on 2cookinmamas.com

Description

Ingredients

• 3/4 cup Imperial sugar
• 1/2 cup Caveman Coffee Co. Cacao Butter (or 1 stick dairy butter), softened
• 1 teaspoon pure vanilla extract
• 1 egg
• 1-1/2 cups all-purpose flour
• 1/2 cup dark cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup strong brewed Caveman Coffee Co. Blacklisted coffee
• 1/2 envelope unflavored gelatin
• 1 8-oz pkg cream cheese, room temperature
• 3/8 cup Imperial sugar
• 1/2 cup sour cream
• 3-oz 85% cacao high quality chocolate, melted
• grated dark chocolate, chocolate covered coffee beans

Directions

• Preheat oven to 350 degrees. Spray a 12-cup muffin pan with non-stick spray.
• Beat sugar and softened cacao butter (or room temperature butter) with an electric mixer until light and creamy, about 5 minutes.
• Add vanilla extract & egg and continue to mix until well blended.
• Combine all dry ingredients and add to wet ingredients, beating on low speed until incorporated.
• Divide evenly between 12 muffin cups & press into bottom and halfway up sides to form cups.
• Bake for 12 minutes.
• Remove from oven and immediately press down the center of each cookie cup with the back of a medium cookie scoop.
• Set on wire rack to cool for 15 minutes.
• To remove, use a fork & slide down one side of cookie cup and lift carefully. Place on wire rack to cool completely. Repeat with remaining cookie cups.
• Brew coffee then measure 1/4 cup. Pour into small bowl and sprinkle with gelatin. Stir until dissolved then set aside.
• In a large bowl of electric mixer, combine cream cheese and sugar and beat until smooth.
• Continue beating while adding sour cream, melted chocolate and coffee gelatin mixture until incorporated.
• Tip: To melt chocolate, place broken up bars in a microwave-safe dish & microwave for 1 minute. Stir. If not completely melted, place back in microwave in 15-second increments.
• I like to use my electric cookie press with the hors doeuvre attachment. Fill tube then fill in desired pattern. You can also scoop mixture into the cups with a spoon.
• Garnish with shaved chocolate and a few chocolate covered coffee beans.