Red Wine Chocolate Cookie Cups #SundaySupper
Alida's Kitchen
Alida's Kitchen
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  • 48 cookie cups Ingredients Cookies: 2¼ cups all-purpose flour ⅔ cup unsweetened cocoa powder
  • 1 teaspoon baking soda ¼ teaspoon salt 1 cup (2 sticks) unsalted butter, softened ¾ cup granulated sugar ⅔ cup packed brown sugar 1 teaspoon vanilla extract 2 eggs 1 cup semi-sweet mini chocolate chips Frosting: ½ cup (1 stick) unsalted butter ⅔ cup unsweetened cocoa powder 3 cups powdered sugar ⅓ cup red wine 1 teaspoon vanilla extract Instructions In a small bowl, whisk flour, cocoa, baking soda and salt. In a separate large bowl with a mixer, beat butter and sugar until combined and fluffy. Beat in vanilla. Add eggs, one at a time, beating after each addition. Gradually add flour mixture to butter mixture, beating on low until just combined. Stir in chocolate chips. Refrigerate dough for 30 minutes to overnight. Preheat oven to 350F degrees. Spray 12-cup mini muffin tins with cooking spray and set aside. [Note: Since I only have 2 12-cup mini muffin tins, I typically either bake them in 2 batches or else make half the recipe]. Divide cookie dough into 48 portions, and roll into balls. Place each ball into prepared mini-muffin tin. Bake for 9 to 11 minutes. Remove from oven and let sit in pan to cool for 2 minutes. [Note: cups will form a natural indentation once removed from the oven] Carefully ease cookie cups out of pan using a knife and place on wire rack to cool completely. FROSTING: melt butter and then stir in cocoa powder until combined. Using an electric mixer, alternately beat in powdered sugar and wine until desired frosting consistency. Stir in vanilla extract. Pipe into the center of cookie cups and decorate as desired. 3.2.2885



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