Mocha Shotglass Cookies
Indulge in a sweet-meets-caffeinated delight with these decadent Mocha Shotglass Cookies—where rich chocolate and bold espresso collide in a show-stopping, edible container. These unique cookies are crafted with a buttery cocoa dough enhanced by instant espresso powder for a deep mocha flavor, shaped into shotglass molds, and baked to perfection. The creamy chocolate ganache lining not only adds a luscious layer of decadence but also ensures your favorite fillable treat—whether it’s frothy espresso, velvety mousse, or classic milk—stays in place. Perfect as a dessert centerpiece or a fun party treat, these mocha-flavored cookie cups redefine creative baking with their elegant presentation and irresistible taste.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 tablespoon Instant espresso powder
- 0.75 cups Unsalted butter (softened)
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1.5 cups Chocolate chips (semi-sweet or dark)
- 0.25 cups Heavy cream
Instructions
In a medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg and vanilla extract to the butter mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until a cohesive dough forms. Do not overmix.
Preheat your oven to 350°F (175°C) and grease or line a shotglass-shaped silicone baking mold or mini shotglass pan.
Divide the dough evenly into the shotglass molds, pressing and shaping it against the sides to create a hollow center. Use the back of a spoon or your fingers to ensure the cookie walls are even and the base is solid.
Bake the cookies for 10-12 minutes or until they are set. Let them cool in the molds for about 10 minutes, then carefully remove them and place on a wire rack to cool completely.
While the cookies cool, heat the heavy cream in a small saucepan over low heat until it begins to steam (do not boil). Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 1-2 minutes.
Stir the chocolate and cream mixture until smooth and glossy to create a ganache. Allow the ganache to cool and thicken slightly at room temperature.
Once the cookies are completely cool, use a small spoon or pastry brush to coat the interior of each cookie with the ganache. This creates a seal to prevent liquid from soaking into the cookie.
Let the ganache set for 10-15 minutes, then fill the shotglass cookies with your desired beverage or dessert (espresso, milk, mousse, etc.). Serve immediately and enjoy!
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 56 mg | 2% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 33.0 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 38 mg | 3% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 275 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
