Ingredients
1 c. (2 sticks) unsalted butter, softened, plus more for greasing
1 c. (215 g.) packed brown sugar
1/2 c. (100 g.) granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 c. (120 g.) all-purpose flour
2 tsp. espresso powder
1 tsp. baking powder
1 tsp. kosher salt
1 c. (170 g.) espresso chips (such as Nestlé)
1/2 c. (85 g.) semisweet chocolate chips
1 1/2 c. heavy whipping cream
1 (8-oz.) container mascarpone, room temperature
1/4 c. coffee-flavored liqueur (such as Kahlúa)
2 tbsp. powdered sugar
1 tsp. pure vanilla extract
Pinch of kosher salt
Cocoa powder, for dusting
Preparation
Step 1Preheat oven to 350° and grease 2 standard 12-cup muffin tins with butter. In the large bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar until smooth, airy, and slightly paler in color, about 4 minutes. Add eggs and vanilla and continue to beat until light and fluffy, about 3 minutes more.Step 2In a medium bowl, whisk flour, espresso powder, baking powder, and salt. Gradually add dry ingredients to butter mixture and beat until just combined, then fold in espresso and chocolate chips.Step 3Place 2 tablespoons dough in each prepared muffin cup. Using your finger, create a well in the center of dough. Bake cookies until slightly browned, about 15 minutes.Step 4While cookies are still warm, grease a shot glass or round spice jar with butter. Press into the center of each cookie to create a deeper well. Let cool 15 minutes in pan, then transfer to a wire rack and let cool completely.
Step 1In the large bowl of stand mixer fitted with the whisk attachment, beat cream, mascarpone, liqueur, powdered sugar, vanilla, and salt until soft peaks form, 2 to 3 minutes.Step 2Spoon mascarpone filling into well of each cookie, then cover tops with remaining filling. Generously dust with cocoa powder.
You can make each component ahead of time and refrigerate until you’re ready to serve. The baked cookie cups can be stored in the fridge in an airtight container for up to 4 days, while the assembled filling can be refrigerated for up to 2 days. If the filling loses its fluff in the fridge, just whip it for a minute or two, and it’ll be ready to go.
