Description
Delight in these Tiramisu Cookie Cups featuring a crunchy chocolate cookie base, layered with a rich coffee-chocolate pudding and creamy mascarpone filling, topped with cocoa powder and optional chocolate shavings. Perfect for individual servings that capture the essence of classic tiramisu in an easy-to-eat cup format.
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 your oven to 350°F (175°C) and line a muffin tin with cupcake liners. Mix the crushed chocolate cookies with melted butter until the texture is like wet sand. Press this mixture firmly into the bottom of each liner to form a compact base. Bake for 5 minutes, then remove and cool completely.
- Prepare the coffee-chocolate layer: In a small saucepan, combine espresso, coffee liqueur (if using), chocolate chips, and butter. Melt over low heat while stirring until smooth. In a separate bowl, whisk heavy cream with cornstarch until smooth and lump-free. Slowly add this to the saucepan, stirring constantly over medium heat until the mixture thickens to a pudding consistency. Remove from heat and cool to room temperature.
- Whip the mascarpone cream: Beat the mascarpone cheese, powdered sugar, and vanilla extract together until creamy and smooth. In another bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully combined.
- Assemble the tiramisu cups: Layer the cups by spooning 1-2 tablespoons of either mascarpone cream or coffee-chocolate pudding over the cookie bases. Smooth each layer, then add an alternate layer of the other filling. Repeat layering until the cups are nearly full. Chill the cups for about 10 minutes between layers to help the layers set and keep their definition.
- Finish with cocoa powder and garnish: Generously sift cocoa powder over the tops of the assembled cups. For extra garnish, sprinkle with chocolate shavings or mini chocolate chips if desired. Refrigerate the cups for at least 4 hours or overnight to allow the flavors to meld and layers to set.
Notes
- For a non-alcoholic version, simply omit the coffee liqueur without substituting.
- Adjust the strength of the espresso based on preference for a milder or stronger coffee flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 15g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
