Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry mix to the wet ingredients to form a slightly sticky dough.
- Grease a muffin tin and press spoonfuls of dough into each cavity to shape cups.
- Bake for 12-15 minutes until golden brown and let cool completely before removing.
- Whip heavy cream and powdered sugar until stiff peaks form, then gently fold in mascarpone cheese and espresso powder.
- Spoon the mascarpone mixture into the cooled cookie cups and dust with cocoa powder before serving.
Nutrition
Calories: 180kcalCarbohydrates: 20gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 70mgPotassium: 50mgSugar: 5gVitamin A: 4IUVitamin C: 1mgCalcium: 6mgIron: 4mg
Notes
If you’re out of mascarpone, use cream cheese mixed with a bit of heavy cream for a similar texture. Store in the fridge covered tightly for up to three days. If making ahead, keep filling separate until serving to prevent sogginess. For an extra coffee kick, brush the baked cookie cups with a light syrup made from espresso powder and water. Consider using fresh berries as a garnish for a touch of color and flavor!
Tried this recipe?Let us know how it was!