Chocolate Hazelnut Cookie Cups
Who doesn't love the taste of chocolate and hazelnuts together? These cookie cups are the perfect combination of those two classic flavors. Plus, they're super easy to make! You'll love these cookie cups whether you're a beginner baker or a pro.
Ingredients
For shortbread cookie cups:
- 1 cup unsalted butter 2 sticks
- 2 cups flour
- 1/2 cup confectioners sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
Hazelnut Filling:
- 1 cup unsalted butter softened
- 4 cups confectioners' sugar
- 3/4 cup hazelnut spread
- 1/3 cup heavy cream or whole milk
- 1 tsp pure vanilla extract
- pinch salt
Instructions
To make the shortbread cookie crust:
- Beat the butter and sugar together in a mixing dish or food processor until the butter is fluffy.
- Add the flour together with your baking powder and mix it using the paddle attachment of your mixer.
- Then lastly, add the vanilla extract, and mix until you form a dough.
- Divide the dough depending on how many muffins pans you are using.
- Shape and press it tightly in the bottom up to the sides of the muffin pan.
- Bake it in a preheated oven of 350'F for 8 minutes.
- Let it cool completely before adding your filling.
- Set it aside while you do the filling.
Hazelnut Filling:
- Cream softened butter using a mixer until smooth.
- Add the confectioner's sugar, hazelnut spread, heavy cream, and vanilla extract.
- Continue mixing it on low speed for about 30 seconds, then increase to medium-high until stiff peaks.
- You can add more confectioners' sugar to the frosting if it is too thin.
- Or a tablespoon of cream if too thick.
- Balance the taste by adding a pinch of salt to the frosting.
To assemble:
- Transfer your hazelnut filling into your piping bag with a piping tip.
- Pipe it on your cooled cookie cups and make a swirl.
- You can garnish it with either chopped or whole hazelnuts.
Notes
For leftover hazelnut filling, cover and freeze it for up to three months or up to a week in the refrigerator. After freezing, thaw in the fridge then whips the frosting for a brief period at medium speed to bring back its creamy texture. If the frosting becomes too thick after thawing or cooling, adding a little heavy cream or milk can help.
Tried this recipe?Let us know how it was!