Description
These Tiramisu Cookie Cups are a delightful twist on the classic Italian dessert, featuring a crispy chocolate cookie base layered with a rich coffee-chocolate pudding and a luscious mascarpone cream. Perfectly portioned in cupcake liners, they combine the bold flavors of espresso and chocolate with a creamy, dreamy texture, making an elegant and indulgent treat that’s easy to assemble and sure to impress.
Ingredients
Scale
For the Cookie Base:
- 1 ½ cups crushed chocolate cookies (such as Oreos)
- 4 tbsp unsalted butter, melted
For the Coffee-Chocolate Layer:
- ⅓ cup strong brewed espresso, cooled
- 1 tbsp coffee liqueur (optional)
- ⅓ cup semi-sweet chocolate chips
- 2 tbsp unsalted butter
- ½ cup heavy cream
- 1 tbsp cornstarch
For the Mascarpone Cream Layer:
- 1 cup mascarpone cheese, room temperature
- ½ cup heavy cream, cold
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
For the Topping:
- Unsweetened cocoa powder
- Optional: chocolate shavings or mini chocolate chips
Instructions
- Make the Cookie Base: Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. Combine the crushed cookies and melted butter in a bowl, stirring until the mixture resembles wet sand. Firmly press this mixture into the bottom of each liner to form a compact base. Bake for 5 minutes, then remove from oven and allow to cool completely.
- Prepare the Coffee-Chocolate Layer: In a small saucepan, combine the cooled espresso, coffee liqueur (if using), semi-sweet chocolate chips, and butter. Melt over low heat, stirring continuously until smooth and fully combined. In a separate bowl, whisk together the heavy cream and cornstarch until smooth and lump-free. Gradually pour this cream mixture into the saucepan, stirring constantly over medium heat until it thickens to a pudding-like consistency. Remove from heat and let cool to room temperature.
- Whip the Mascarpone Cream: In a mixing bowl, beat the mascarpone cheese with powdered sugar and vanilla extract until smooth and creamy. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated and smooth.
- Assemble the Tiramisu Cups: Spoon 1-2 tablespoons of either the mascarpone cream or the coffee-chocolate pudding onto the cooled cookie base in each liner. Smooth the layer, then add an alternate layer of the opposite filling. Continue layering, alternating between mascarpone cream and coffee-chocolate mixture, until the liners are nearly full. Chill the cups for 10 minutes between layers to help them set and maintain distinct layers.
- Finish with Cocoa Powder: Sift a generous amount of unsweetened cocoa powder over the top of each cup. Optionally garnish with chocolate shavings or mini chocolate chips. Refrigerate the assembled cups for at least 4 hours or overnight to allow the layers to set and flavors to meld beautifully before serving.
Notes
- For a non-alcoholic version, simply omit the coffee liqueur without affecting flavor significantly.
- Adjust the strength of the espresso to suit your taste preference, using milder or stronger coffee as desired.
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220
- Sugar: 15g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
