Double Chocolate Caramel Coffee Cups Recipes

CHOCOLATE-CARAMEL RUM COFFEE

Steps:

• In a large saucepan, combine the milk, rum, syrups and brown sugar. Cook over medium heat until hot (do not boil). Stir in coffee and liqueur., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in liqueur until combined., Pour coffee mixture into mugs. Garnish with a dollop of coffee whipped cream and, if desired, espresso powder.

DOUBLE CHOCOLATE CARAMEL COFFEE CUPS (COOKIE MIX)

Steps:

• Heat oven to 375°F.
• Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups.
• In large bowl, dissolve espresso granules in water.
• Add cookie mix, oil and egg; stir until soft dough forms.
• Shape dough into 36 (1-inch) balls; place in muffin cups.
• Bake 8 to 9 minutes or until set.
• Immediately make indentation in center of each cookie with end of wooden spoon to form a cup.
• Cool 30 minutes; remove from pan.
• In small bowl, stir frosting and liqueur until well blended.
• Gently stir in marshmallow creme.
• Spoon frosting mixture evenly into each cookie cup.
• Store covered in refrigerator.
• Before serving, use fork to drizzle each cookie cup with caramel topping.