Any excuse to play in my kitchen is a great excuse. A few days ago, someone asked me how to bake perfectly round cups using sugar cookies or regular cookies. I had used them many times to make fun treats, but had never really tried to use them and bake them empty so I thought to give it another try. Well, as a result I was left with an array of empty shells to work with. Being a fan of chocolate, and coffee I decided to make those cute yummy treats. I hope that you will enjoy them. Plus, they are a fun treat to make with children. Easy, Mess free and Yummy!!!

Ingredients for 24 mini cupcakes:

• 1 pre-baked sugar cookie dough ( i don’t have any preference, I used Pillsbury)
• 1/2 cup of heavy cream
• 4 oz. of bittersweet chocolate chips
• 2 tbsp of sugar ( optional – i don’t because i like dark chocolate but those of you who may like  sweet desserts, i would)
• 1 tbsp of coffee granule
• 1/2 cup of heavy cream for the whipped cream
• 2 tbsp of mascarpone or cream cheese at room temperature.
• a few coffee beans for decoration.

1. Turn the oven to 400. Place the mini cupcake tray on the medium perforated sheet and place a cookie square in each hole.
2. Cook the cookies 10 minutes.
3. Remove the pan from the oven, and with a shot glass ( i hope that you have one, or the back of a large spoon), press the dough down to make a well.
4. Place the cookies back in the oven and cook for another 3-5 minutes ( it will depend on your oven).
5. Let them cool completely and prepare the filling.
6. Place the chocolate chips, sugar and coffee in a bowl and set aside.
7. Place 1/2 cup of heavy cream in a small bowl and cook for 1 minute or until it is hot.
8. Pour the cream over the chocolate mixture and let it set for 1 minute to let the chips  melt.
9. Stir until you have a very liquid mixture free of lumps. Place it in the fridge to cool.
10. Meanwhile prepare the whipped cream. We are adding the mascarpone cheese so that the whipped cream will not fall.
11. Place the cream and the cheese into a small bowl and whip until you have stiff peaks.
12. Remove the chocolate mixture from  the fridge, place it in a kitchen mixer and whip it until you have  a fluffy mousse.
13. Place the chocolate whipped ganache into a ziploc bag, or pastry bag and fill each cup to half.
14. Then, fill another ziploc bag with whipped cream and pipe the cream on top of the chocolate.
15. Decorate with coffee beans. C’est tout!!!

Bon Appetit and Happy Cooking!!!