Taste the holidays with our Gingerbread Cookie Coffee Cups that are perfect for a mini little treat. These bite-sized flavor bursts of Banrie’s Gingerbread Cookie cups are just what you were looking for.
PREP TIME: 45 minutes
TOTAL TIME: 1 hour
INGREDIENTS: (for the cupcakes)
- 3 cups all-purpose flour
- 1 ½ teaspoon ground cinnamon
- <½ teaspoon baking soda
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¾ cup brown sugar, lightly packed
- ¾ unsalted butter
- 1 ½ teaspoon Gingerbread Cookie ground coffee
- 1 egg plus 1 egg yolk
- ½ cup maple syrup
- 2 teaspoon vanilla extract
INGREDIENTS: (for the frosting)
- 1 cup of powdered sugar
- ¾ unsalted butter
- ¾ teaspoon vanilla extract
- 7 ounces white chocolate chips melted
INSTRUCTIONS:
- In a large bowl, whisk together flour, baking soda, cinnamon, ground coffee, cloves and salt until well combined.
- In a separate bowl and by hand mixing, beat brown sugar until light and fluffy. Add egg and egg yolk, beat until smooth. Stir in syrup and vanilla extract. Gradually add in flour mixture little by little. Cover and refrigerate at least 4 hours. Best overnight.
- Preheat the oven to 360 degrees F. Lightly butter mini muffin pan with cooking spray or butter. Chef’s choice. In batches, drop 1 tablespoon of dough into the cup so it’s evenly distributed along the bottom and sides. Make an indentation with your thumb in each cup. Transfer to the oven and bake for 7 minutes.
- Remove muffin pan from the oven, and immediately reshape them. Once cookies are shapes, carefully remove from the pan and transfer to a cooling rack. Cool completely before adding any frosting. Repeat with remaining cookie dough.
- Meanwhile, prepare the frosting. In a bowl, mix powdered sugar and butter until smooth or light and fluffy. Add melted white chocolate and vanilla. Fill each cookie cup with frosting.
