Chocolate Filled Shortbread Cookie Cups (updated 12/24/22)
Source: adapted from Ann T
Shortbread Cookie cups:
1 cup (2 sticks butter), softened
1/2 cup 10x sugar
1 1/2 cups flour
1 T cornstarch
1 tsp vanilla
pinch of salt (omit if using salted butter)
Chocolate filling:
4 oz semisweet chocolate chips
2 T cocoa
1 T heavy cream
1/3 cup salted butter
2 cups 10x sugar
if needed - 1 T hot water, more or less to make filling smooth, glossy and pipeable
For cookie cups:
Cream butter and sugar together until light and smooth.
Add flour, cornstarch, vanilla and salt, beat until dough comes together.
Divide dough equally among 24 (non-stick or greased) mini-muffin tins - I use a 1 Tablespoon cookie scoop. Press dough into and up sides of mini tins with a spoon.
Bake at 325 for 15-18 minutes or until lightly browned. (Dough will puff up, so after about 12 minutes of baking, push down middles with a utensil such as a thick handle of a wooden spoon to re-form cups). Finish baking, cool. (Note: cups can be frozen after cooled until ready to fill)
For filling:
Melt chocolate, cocoa, cream and butter together, stir until combined. Beat in 10x sugar, add hot water if needed to make smooth and pipeable. Let cool and pipe into shortbread cups.