Ultimate Chocolate-Cappuccino Cookie Cups
Recipe from
Betty Crocker
Prize-Winning Recipe 2006! Get sweet satisfaction and a java fix with mini cookies. Cookie mix and ready-to-spread frosting are the foolproof secrets.

Servings:
About 3 dozen cookies
Prep Time:
45 mins
Total Time:
1 hr 15 mins
Ingredients
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2 tablespoonscappuccino-flavored instant coffee mixsee savings

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1 tablespoonwatersee savings

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1 pouchBetty Crocker® double chocolate chunk or chocolate chip cookie mix (1 pound 1.5 ounces)see savings

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3 tablespoonsvegetable oilsee savings

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1eggsee savings

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1 containerBetty Crocker® Rich & Creamy chocolate frostingsee savings

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1 teaspooncoffee-flavored liqueursee savings

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1 cupfrozen (thawed) whipped toppingsee savings

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36chocolate-covered espresso beanssee savings

Directions
1.
Heat oven to 375 degrees F. Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray. In large bowl, dissolve coffee mix in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.
2.
Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
3.
In small bowl, stir frosting and liqueur until well blended. Gently stir in whipped topping. Spoon frosting mixture into decorating bag with star tip. Pipe frosting into each cookie cup. Top each with espresso bean. Store covered in refrigerator.
Note:
High Altitude (3500-6500 ft): Spray paper baking cups or muffin cups with cooking spray. Bake 9 to 10 minutes.
Nutrition information
Calories 170 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 1g); Cholesterol 5mg; Sodium 85mg; Total Carbohydrate 27g (Dietary Fiber 0g, Sugars 22g); Protein 0g. Daily Values: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4%. Exchanges: 0 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
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