Description
Delight in these decadent Tiramisu Cookie Cups, combining a crunchy chocolate cookie base with layers of rich coffee-chocolate pudding and creamy mascarpone, finished with a dusting of cocoa powder. Perfect for individual servings and elegant enough for any occasion.
Ingredients
Scale
Cookie Base
- 1 ½ cups crushed chocolate cookies (such as Oreos)
- 4 tbsp unsalted butter, melted
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
Mascarpone Cream Layer
- 1 cup mascarpone cheese, room temperature
- ½ cup heavy cream, cold
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
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 mixture resembles wet sand. Press this firmly into the bottom of each liner to form an even, compact base. Bake for 5 minutes and then allow the bases to 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, stirring until smooth. In a separate bowl, whisk heavy cream and cornstarch together until lump-free. Gradually add this to the saucepan, stirring over medium heat until the mixture thickens to a pudding-like consistency. Remove from heat and cool to room temperature.
- Whip the Mascarpone Cream: Beat mascarpone cheese, powdered sugar, and vanilla extract together in a bowl until smooth. In another bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture until homogenous and creamy.
- Assemble the Tiramisu Cups: Layer 1-2 tablespoons of either the mascarpone cream or coffee-chocolate mixture over the cooled cookie base. Smooth the layer, then add the opposite filling as the next layer. Continue alternating layers until the liners are nearly full, chilling the cups for 10 minutes between layers to maintain stability and defined layers.
- Finish with Cocoa Powder: Generously sift unsweetened cocoa powder over the top of each tiramisu cup. Optionally, garnish with chocolate shavings or mini chocolate chips. Refrigerate for at least 4 hours or overnight to allow the layers to set and flavors to meld beautifully.
Notes
- Use strong brewed espresso for the best coffee flavor, but strong coffee can be substituted.
- The coffee liqueur is optional; omit or substitute with more espresso for a non-alcoholic version.
- Ensure the mascarpone is at room temperature for a smoother cream layer.
- Chilling between layers helps keep the layers distinct and prevents mixing.
- These cookie cups can be made a day ahead and stored covered in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and no-bake layering
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cookie cup
- Calories: 320
- Sugar: 20g
- Sodium: 85mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Tiramisu, Cookie Cups, Dessert, Coffee Chocolate, Mascarpone, No-Bake, Italian Dessert, Party Treat
