Happy Tuesday! A few days ago I got a gift from my friends at Mozart. They have this new Chocolate Cream Pumpkin Spice liqueur that is perfect for Fall season. This sweet drink is perfect to serve during your Thanksgiving gatherings too.
You know me, I love pumpkin so I had to bake something with this liqueur. I thought a delicious way to use this drink is to incorporate it to chocolate ganache and frosting.
This recipe is about chocolate cookie cups filled with a pumpkin spice chocolate ganache topped with a light pumpkin spice frosting.
Let’s start with the recipe!
Yield 8-10 cookie cups. You can double the recipe if you want to make more.
For the chocolate cookie cups
1 cup all-purpose flour
2 tablespoons regular cocoa powder
2 tablespoons dark cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/4 cup white granulated sugar
1/2 cup light brown sugar
1 large egg, room temperature
1/2 tsp vanilla extract
Pumpkin spice chocolate ganache
4 ounces milk chocolate (good quality)
3 ounces heavy whipping cream
2 ounces Mozart Chocolate Cream Pumpkin Spice Liqueur
Pumpkin spice whipped cream frosting
1/2 cup heavy whipping cream
2-3 tablespoons Mozart Chocolate Cream Pumpkin Spice Liqueur
4 tablespoons powdered sugar (or to taste)
For the cups
1.- Preheat oven to 350 F. Spray a regular sized muffin tin with cooking spray.
2.- In a bowl, mix together flour, baking soda, salt, regular cocoa powder and dark cocoa powder. Set aside.
3.- In a bowl of a stand up mixer, beat butter for a couple of minutes. Then, add sugars and mix until fluffy ( 3-4 minutes). Add in the egg and vanilla. Mix until combined.
4.- Add the dry ingredients mixture until just combined.
5.- Using a large ice cream scoop or cookie scoop (about 3 – 3 1/2 tablespoons) scoop dough into the muffin tins. Press down to flatten.
6.- Bake for about 13-15 minutes or until it’s mostly set and lightly browed. It will harden when it cools off.
7.- Remove from oven AND THIS IS VERY IMPORTANT. As soon as you take the pans out of the oven, use a small container to press down in the center to create a well. Cool completely.
For the chocolate ganache
In a small sauce pan, heat the cream and pumpkin spice liqueur until it boils. Pour the hot mix on the top of the chopped chocolate and use a spatula to mix until smooth. Let it cool.
When the cookie cups and ganache are completely cooled, pour some ganache into each cookie cup. Allow to set.
For the whipped cream frosting
To make the frosting, place the heavy cream and pumpkin spice liqueur in the bowl of an electric mixer fitted with the whisk attachment (I always put my whisk attachment in the fridge before using it). Whip on medium-low speed at first, gradually increasing to high speed. Blend in the confectioners’ sugar little by little. Whip until stiff peaks form, being careful not to over-beat.
Frost the cookie cups. I used 1M Wilton tip.
You can decorate your cookie cups with pumpkin sprinkles.