I had an amazing Mother's Day yesterday. My almost 2 month old grandson spent the day with us. The rest of my family including my Mom from Florida spent the afternoon with us except for my youngest daughter Sam who is still in Ireland for another few weeks. We had our dinner catered from our favorite Joe Leones who makes excellent Italian food and I made these as one of our desserts. I've made sugar cookie cups before here but everything takes better with rainbow sprinkles.
3 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, room temperature
3 oz. cream cheese, room temperature
1-1/2 cups sugar
1 tsp vanilla
1 tsp almond extract
1 large egg
2 tbsp light corn syrup
3/4 cup rainbow sprinkles
1 cup heavy cream
1 12 oz package dark chocolate chips
1 cup heavy cream
2 tbsp sugar
1/3 cup rainbow sprinkles for garnish
Preheat oven to 350.
Whisk together in a bowl the flour, baking powder, baking soda and salt. Set aside.
Mix together in a bowl with a stand mixer the butter, cream cheese and sugar until creamy. Add vanilla and almond extract, and egg and mix until creamy again. Add the egg and corn syrup and mix again.
Add the flour mixture and mix until creamy. Add the sprinkles and mix with a spatula instead of the mixer.
Add rounded tbsp of dough into each mini muffin pan that has already been sprayed with a cooking spray.
Cook for 9-11 minutes until slightly browned. As soon as cookie cups come out of the oven use the back of a tablespoon and press down firmly to make an indention in each cookie so that there is room for the ganache. Do this quickly before they cool and can't be reshaped.
Make the ganache by putting the heavy cream in a microwave safe dish and microwaving for 60-90 seconds. Do not boil. Immediately add the chocolate chips and stir until combined and chocolate ends up shiny.
Using a teaspoon fill each cookie cup with some chocolate ganache. Allow the chocolate to cool.
Prepare the whipped cream by whipping cream and sugar together on the fast speed of your mixer for a few minutes until the cream is firm and can be piped with a piping bag. Add to top of cookie cups and sprinkle with sprinkles. Makes 48 mini cookie cups.
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