Good morning peeps. It’s Sunday today (for me, anyway) and I’m spending the day catching up on some long-overdue blog post writing. I’ve got so many recipes all photographed and ready to go, but I just haven’t had the time to sit down and share them all with you.
First up, quite possibly the most chocolatey recipe on WCB to date? I’ve got four words for you – Chocolate Cheesecake Cookie Cups.
Alliteration and tasty baked goods – that’s what I’m here for.
First things first – the chocolate cookie cups. It might seem like you’re going to need some sort of cookie cup mould or special bakeware to make these beauties, but in fact they are made in a normal muffin tray. You just pop some cookie dough into the bottom of the muffin holes, bake, and then whilst the cookies are still warm and soft you press something small (like a mini jar) into each of them to make a cup shape. I used the bottom of a plastic tube of sprinkles, and it did kinda melt. So maybe stay clear of plastic!
The cookie recipe itself is taken from this Oreo Cookie Cup recipe from Liv For Cake, and the chocolate cheesecake filling is adapted from my very own Snickers Cheesecake. I love making cheesecake for two reasons – it never really fails, and it’s so easy to change it up into whatever flavour you want. Once you’ve got a great base recipe, you’re set.
The chocolate cheesecake filling is flavoured with melted chocolate rather than cocoa (like the cookie cups) but I would definitely advise using dark chocolate (at least 70% cocoa) otherwise the whole thing might be a little too sweet for everyone’s tastebuds.
As you can see, I sprinkled the tops of the cups with some grated chocolate, but you can do whatever you like. Drizzle with chocolate sauce? Add some chocolate sprinkles? Stick a flake in there (maybe)? The cookie cup is your oyster,
Yes! Recipe #1 of the Sunday blog post marathon down! I’m going to head off and eat my own body weight in orange smarties (thanks Asda) and then hopefully return with something a little bit more autumnal for you all. Wish me luck.
- 115g (½ cup) unsalted butter, softened
- 75g (1/3 cup) caster sugar (US granulated)
- 75g (1/3 cup) light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 125g (1 cup) plain or all purpose flour
- 30g (¼ cup) cocoa powder (I used an extra dark one)
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 75g (2.6oz) dark chocolate (bittersweet)
- 150g (1/3 cup) full-fat cream cheese (I used Philadelphia)
- 40g (1/3 cup) sifted icing sugar (US powdered sugar)
- ¼ teaspoon vanilla extract
- 75ml (1/3 cup) double cream (US heavy cream)
- Grated chocolate to decorate (optional)
- Preheat the oven to 180°C / 350°F (160°C fan) and grease ten holes of a muffin tray.
- Place the butter and both types of sugar into the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer) and beat on high for a couple of minutes until the butter is light and fluffy. Add the egg and vanilla extract and beat well until fully incorporated.
- Sift the flour, cocoa powder, bicarbonate of soda, and salt into the bowl with the batter, and fold together on low until only just combined.
- Divide the batter between ten holes of your muffin tray, and press down with the back of a spoon until flat. You are not trying to make a cup shape yet - this will be done once the cookies are baked and fresh out of the oven. Bake for 10-12 minutes, at which point the middle of the cookies will still seems soft, but the edges will be firm.
- Immediately after removing from the oven, press a small jar or bottle into the middle of the cookies to form a cup shape. Be careful not to use anything made of plastic as this may melt! Press down quite firmly to create the perfect cup shape, and then leave to cool in the tray on a wire rack for 10-15 minutes. Remove from the tray to finish cooling on the rack.
- Break the chocolate into pieces and place in a microwave-proof bowl. Melt in the microwave in 20 second intervals, stirring well between each, until the chocolate has completely melted. Set aside to cool slightly whilst you make the rest of the filling.
- Place the cream cheese, sifted icing sugar, and vanilla extract into a medium bowl and beat together well until smooth. In a separate bowl, whip the double cream to almost stiff peaks using the balloon attachment on your stand mixer, or using a hand mixer. Set aside.
- Pour the melted chocolate into the bowl with the cream cheese and beat together well until smooth and well combined. Add the whipped cream, and then fold together gently to avoid knocking out all the air from the cream. Fold until the mixture has an even colour. Pipe or spoon the cheesecake filling into the cold cookie cups, and then top with some grated chocolate (optional).
- These cookie cups will stay fresh in the fridge for 3-4 days, if stored in an airtight container. The un-filled cookie cups can be frozen for up to 3 months - defrost in the fridge overnight and then fill with cheesecake.