Today I’m not going to bore you with what’s going on in our house. I’m just going to give you some tips on this recipe and two versions of how to make the filling. One will be cooked in the oven, and the other will be single serve cooked in the microwave. When all is said and done, they both take about the same amount of time, but you get totally different results. All the ingredients are the same, the first part of the recipe is the same, but the filling will have two options.
Here is option #1. The oven version gives a slightly crunchier cookie cup, and a fudgier cake. What you will notice about this version is that within minutes of pulling it out of the oven it will sink. My heart sank right along with it when I saw it, until I realized that there was an upside. After it sunk, there was a perfect little pocket for your favorite ice cream! Seriously, how can you go wrong with that. Like I mentioned, the cookie is slightly crunchier this way, but some people prefer crunchy cookies. If you want this version, with a soft cookie cup, then just make them a day ahead and the next day the cookie will have softened up. Then you can add your favorite ice cream, top it with your favorite toppings (I’m sure one of your new favs is my 3-ingredient chocolate syrup), and you voila! You have a portable cookie cup, filled with fudgy cake and all your favorite goodies.
And now for option #2. This is the way I made my “proto type” and convinced me that this was a recipe that I needed to share. By now you should know that when it comes to dessert I’m all about making it quick! I literally stirred up one serving of cake batter, took a single cookie cup, popped it in the microwave for 30 seconds, and it came out ready to eat. The cookie was still soft, and the cake was super fluffy. This version doesn’t sink. You might recognize this cake from my 60 second Gooey Chocolate Cake. With this version make sure you don’t forget to drizzle some of the chocolate syrup over the top.
Last ,but not least, I will give you a few tips on the cookie cups. I expected these to be really tricky, but guess what, they aren’t. I am generally a perfectionist when it comes to presentation, but these cookie cups are one of those desserts that have character and the individuality of each one adds to the presentation. Simply turn over your regular muffin tin so the bottoms are up like little mountains. Using your medium 5cm cookie scoop, or melon baller, and place a scoop of dough on top of the inverted pan. Carefully flatten the cookie dough and mold it around the muffin tin about ¼ of the way down. (You don’t need to spray or oil the pan. And the cookie will grow to be almost the full size of the inverted tin.) Place the next scoop of dough on another muffin tin by skipping one in between. (You don’t want them side by side. They could grow and stick.) Repeat. When you remove them from the oven allow to cool for a couple of minutes and then carefully lift them off and place them on cooling racks. HOLES: If you find that you have holes after you are done cooking them don’t worry. Take a mini chocolate chip, or two, and carefully push it into the hole before pouring the cake batter in.
I hope this doesn’t sound complicated. This is one of the easiest cookie recipes you will find because you don’t have to chill it. The cake recipe is super versatile, and easy to whip up. And you have TWO options, and because you don’t have to be precise when it comes to the shape of the cookie cups, this recipe is almost fool proof. No matter whether you pick option one or two, top it with ice cream, or just syrup, or fill the cup with something totally different, give them a try, sit back, relax, and enjoy!
Which version will you choose?
If you opt out of the cake, how will you fill your cookie cup?
Fudge Cake Filled Chocolate Chip Cookie Cup
By Angie Gouchenour
7 Cookie Cups
3 Tablespoons coconut oil – room temp
2 Tablespoons unsweetened applesauce
2 Tablespoons brown sugar (non-gmo)
½ cup Sugar 2.0
1 teaspoon vanilla flavoring
¼ cup plant based milk (I used Silk Cashew unsweetened)
1 ½ cup white wheat flour – measured correctly
1 teaspoon baking powder
1 Tablespoon mini chocolate chips (non dairy if you can find them)
7 Tablespoons white wheat flour (Make sure to measure with a Tablespoon to yield the same result. The scoop method with a cup will not work.)
3 ½ Tablespoons unsweetened cocoa powder
3/8 cup + 1 Tablespoon Sugar 2.0
1 ¾ teaspoon baking powder
1 ¾ teaspoon coconut oil – room temperature
3 ½ teaspoons vanilla flavoring
3/8 cup + 1 Tablespoon water
Single Serve Cake
1 Tablespoon white wheat flour
½ Tablespoon unsweetened cocoa powder
1 Tablespoon Sugar 2.0
¼ teaspoon baking powder
¼ teaspoon coconut oil
1 Tablespoon water
Preheat oven to 350’f
In a medium bowl combine the coconut oil, applesauce, brown sugar, Sugar 2.0, plant based milk, and vanilla flavoring
Add in the flour and baking powder and stir until combined
Fold in the mini chocolate chips
Turn over your regular muffin tin so the bottoms are up like little mountains
Using your medium 5cm cookie scoop, or melon baller, and place a scoop of dough on top of the inverted pan.
Carefully flatten the cookie dough and mold it around the muffin tin about ¼ of the way down. Make sure the bottom isn’t too thick, or the sides too thin. Make them equal.
(You don’t need to spray or oil the pan. And the cookie will grow to be almost the full size of the inverted tin.)
Place the next scoop of dough on another muffin tin by skipping one in between. (You don’t want them side by side. They could grow and stick.) Repeat.
Cook for 12 minutes
When you remove them from the oven allow to cool for a couple of minutes and then carefully lift them off and place them on cooling racks. (Allow the cups to cool while you are mixing up the cake mix)
HOLES: If you find that you have holes after you are done cooking them don’t worry. Take a mini chocolate chip, or two, and carefully push it into the hole before pouring the cake batter in.
In a medium bowl combine the flour, unsweetened cocoa powder, Sugar 2.0, baking powder, coconut oil, vanilla, and water
Stir until all the wet and dry ingredients are combined
Spoon evenly (About ½ cookie cup) into each cookie cup that are on a parchment covered cookie sheet
Place in the preheated oven and cook for 17 minutes
Remove from the oven and place on a cooling rack
Single serve microwave
Use single serve option, spoon cake into the cookie cup, cook in the microwave 30 seconds.