This cookie is so decadent, so chocolatey, so addictive….and sooooo good. It starts with the cookie. The chocolate brownie-like espresso cookie is light and fluffy, but oh so moist and chocolatey, then hollowed out and filled with cherry filling. Then the whole thing is topped off with fresh homemade whipped cream, with a sprinkling of chocolate shaving’s on top!
I have made these in 2 different sizes, a 4 inch and a jumbo cupcake size. If you make them with a jumbo cupcake pan, the cookie will be a bit thicker. With the 4 inch size, I make them in a 4 inch pan, or tin disposable pans. I LOVE this size, as it makes them bigger and they seem a bit more gourmet.
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With the 4 inch size, I do not hollow out the middle, just because they are not as thick. They are both beautiful and delicious! You can get the 4 inch Silicone pans here.
For the Jumbo Cupcake Pan, the recipe makes approx 12 cookies, and for the 4 inch rounds, the recipe makes approx 10 cookies. You can get 2 nonstick jumbo muffin pans here.
I tested this recipe first in my 4 inch tins, then when I filmed it for my blog, I used the jumbo cupcake pan.
The recipe calls for 1/4 cup of espresso powder or instant coffee crystals. The first time I made them I used 3 Tbsp’s of espresso powder, and 2 T of Decaf coffee crystals. I cannot have caffeine, so I was trying to tame it a bit. The flavor was not very strong though, so this time I used only decaf instant coffee crystals, and surprisingly, the coffee flavor was much stronger.
My husband and I loved it, but it was a little too strong for some of our friends. I would just use less if your not too into the coffee flavor. If you don’t like it at all, just omit it!
Once the cookies are baked and out of the oven, give them about 5 min to set, then if you are using the jumbo cupcake sized ones, go ahead and remove them from the pan and punch down the top center with the back of a measuring teaspoon.
Add your cherries into the middles. I added about 3 cherries to each center, then went back and added the rest just to make sure I kept it as even as possible. I like doing this when the cookies are still somewhat warm, because to me…cherry sauce melting into a warm cookie just seems like a great thing!
Cherry fruit filling is perfect for these! It’s good to go, and keeps this part simple. Let these cool completely while you make the fresh whipped cream.
Once you have the whipped cream ready and your cookies are completely cooled, just add it to a piping bag and decorate the tops like you want. The piping tip I use is a 1M. If you don’t have a tip, no problem, just spoon it on! They will still be beautiful!
The finishing touch is to add some shaved chocolate to the tops. And Voila! Now they are ready to serve! These are perfect any time of year, and would also be PERFECT for your loved ones for a Valentines Day treat!
If you love cookies, you should check out some of my other cookies recipes, such as my Biscoff Blast Cookies, Peanut Butter Bombers! If you enjoy Gingerbread projects, check out my Gingerbread Shadow Box with free template, Gingerbread Easter Egg with free template, or my Easter Gingerbread House with free template!
I hope you enjoy! Please let me know what you think and also if you have any questions! 🙂 Teesa
Cherry Chocolate Espresso Teesa Cookies
Equipment
- Stand or Hand Mixer
- Jumbo Muffin cupcake pan or 4 inch pan Can use regular cupcake pan, just adjust amounts.
- Kitchen Scale
Ingredients
Chocolate Espresso Cookies
- 1 cup AP Flour
- ¼ cup Self Rising Flour
- ¼ cup Espresso Powder or Instant Coffee Crystals *I use decaf. These are strong on coffee flavor. Just use less if you don’t want the flavor of the coffee as strong.
- 1 tsp Baking Powder
- 1 tsp Sea Salt
- ¾ Cup Shortening
- ¾ Cup Dutch Cocoa Powder Can also use Reg Cocoa Powder
- 2¼ Cup Granulated Sugar Also known as Castor in UK
- 1 tsp Pure Vanilla Extract
- 4 Lrg Eggs
Whipped Cream
- 1 cup Heavy Whipping Cream
- 1/4 cup Sugar
- 1 tsp Pure Vanilla Extract Can use vanilla paste, or fresh vanilla bean caviar instead if you wish.
Cherry Filling
- 1 can Cherry Fruit Filling or Topping 21 oz
Instructions
Make Chocolate Espresso Cookies
- Combine both flours, Espresso Powder or coffee, baking powder & salt. Whisk to combine. Set aside.
- In a med to lrg sauce pan, melt shortening over low heat. Stir in cocoa and remove from heat.
- Mix in sugar and vanilla, then add in eggs one at a time.
- Add in flour mixture, and stir just until combined.
- Divide out batter into 12 jumbo cupcakes. (This is approx 90g each)
- Bake at 350℉ for 21 to 23 min. Don’t over-bake.
Make Whipping Cream (While cookies are baking)
- Add Heavy Whipping Cream, sugar and vanilla to stand mixer. Using whisk attachment mix on high until thick and creamy.( I usually like to over-whip mine a bit so that it becomes very stable, plus I just really like it better.)
- Add Whipping Cream to piping bag with decorative tip, so that it’s ready to pipe on top when cookies are finished. I use tip #1M.
Back to cookies
- When cookies come out of oven, allow them to cool for 10 to 15 minutes, then go around each cookie with a knife to loosen them. They won’t be completely cool at this point, but you need them a bit warm.
- Once they are loosened from the pan, remove them. I usually put a cookie sheet on top then carefully invert them.
- Once they are are out of the pan, take the back of a measuring teaspoon, and make a hole in the top middle of each cookie.
- Fill in the top of each cookie with about 3 of the cherries. Once they all have 3 cherries, go back and evenly redistribute what’s left.
- Pop them in the fridge a bit to cool more before putting the whipping cream on them.
Finish Cookies
- Remove the cookies from the fridge, and pipe whipped cream on the top of each.
- Put shaved chocolate on the top of each, and Voila, they are done! Not try not to eat them all before your guests arrive!
