Ultimate Chocolate-Cappuccino Cookie Cups

Prep Time: 45 Minutes / Total Time: 1 Hour 15 Minutes / Makes: About 3 dozen cookies

Ingredients:

• 2 tablespoons cappuccino-flavored instant coffee mix
• 1 tablespoon water
• 1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk or chocolate chip cookie mix
• 3 tablespoons vegetable oil
• 1 egg
• 1 container Betty Crocker Rich & Creamy chocolate frosting
• 1 teaspoon coffee-flavored liqueur
• 1 cup frozen (thawed) whipped topping
• 36 chocolate-covered espresso beans

Directions:

1. Heat oven to 375 degrees F. Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray. In large bowl, dissolve coffee mix in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.
2. Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
3. In small bowl, stir frosting and liqueur until well blended. Gently stir in whipped topping. Spoon frosting mixture into decorating bag with star tip. Pipe frosting into each cookie cup. Top each with espresso bean. Store covered in refrigerator.

Did You Know?

This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!

Variation

If you don’t have a decorating bag and tip, just put the frosting mixture in a resealable food-storage plastic bag. Snip off a corner, and squeeze the frosting into each baked cookie cup.

Do-Ahead

You can bake the cookies, wrap tightly and store in the freezer for up to 2 months. They’ll be ready to frost whenever you need them.

Nutrition Information:

1 Serving (1 Cookie)

• Calories 170
  • (Calories from Fat 60),

• Total Fat 7g
  • (Saturated Fat 2 1/2g,
  • Trans Fat 1g),
• Cholesterol 5mg;
• Sodium 85mg;
• Total Carbohydrate 27g
  • (Dietary Fiber 0g,
  • Sugars 22g),
• Protein 0g;

Cappuccino Bars

Makes 12 bars

Ingredients:

For Bars: 

• 1/3 cup raisins
• 1/2 cup hot strong black coffee
• 10 ounces graham crackers
• 1/2 cup mini-marshmallows
• 8 ounces semisweet chocolate
• 1/4 cup butter

For Topping:

• 8 ounces low fat cream cheese
• 2 tablespoons butter
• 1/8 tablespoon vanilla extract
• 1 cup splenda granular or confectioners’ sugar
• Cocoa powder for dusting

Directions:

1. Lightly grease an 8x8 inch square pan. Soak the raisins in the hot coffee for 5 minutes. Break the graham crackers into small pieces and place in a bowl with the marshmallows. Add in the coffee and soaked raisins.
2. Melt the chocolate and butter in the microwave or in a bowl set over hot water. Add to the graham cracker mixture and stir until well coated. Press the mixture into the prepared pan and chill in the fridge until firm.
3. To make the topping, cream the butter, splenda, and cream cheese in a bowl until well mixed. Stir on the vanilla extract. Spread over graham cracker base. Lightly dust top with cocoa powder and store covered in the fridge.

Cappuccino Cinnamon Rolls Recipe

12 Servings / Prep: 45 min. + rising Bake: 25 min.

Ingredients:

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110 to 115 degrees)
• 3/4 cup warm milk (110 to 115 degrees)
• 1/2 cup buttermilk
• 3 tablespoons sugar
• 2 tablespoons butter, softened
• 1-1/4 teaspoons salt
• 5-1/2 to 6 cups all-purpose flour

Filling:

• 1/4 cup butter, melted
• 1 cup packed brown sugar
• 4 teaspoons instant coffee granules
• 2 teaspoons ground cinnamon

Icing:

• 2 tablespoons butter, softened
• 1 to 2 tablespoons milk
• 2 teaspoons cappuccino mix
• 1-1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract

Directions:

1. In a large bowl, dissolve yeast in warm water. Add the warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; turn onto a floured surface. Roll into an 18-in. x 12-in. rectangle; brush with butter. Combine the brown sugar, coffee granules and cinnamon; sprinkle over dough to within 1/2 in. of edges.
4. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes.
5. Bake at 350 degrees for 22-28 minutes or until golden brown. Place pan on a wire rack. In a small bowl, beat the icing ingredients until smooth. Spread over rolls. Serve warm. Yield: 1 dozen.

Nutrition Facts: 1 roll equals 436 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 328 mg sodium, 82 g carbohydrate, 2 g fiber, 7 g protein.

Cappuccino Smoothies Recipe

3 Servings / Prep/Total Time: 5 min.

Ingredients:

• 1 cup (8 ounces) cappuccino or coffee yogurt
• 1/3 cup milk
• 3 tablespoons confectioners’ sugar, optional
• 1 tablespoon chocolate syrup
• 1-1/2 cups ice cubes
• 1/2 cup miniature marshmallows, divided

Directions:

1. In a blender, combine the yogurt, milk, sugar if desired and chocolate syrup. Add ice cubes and 1/4 cup marshmallows; cover and process until blended. Pour into chilled glasses; top with the remaining marshmallows. Serve immediately. Yield: 3 servings.

Ricotta Cappuccino

Prep Time: 20 min / Yield: 4 (1/2 cup) servings

Ingredients:

• 1/2 cup sugar
• 1/2 vanilla bean
• 1 (15-ounce) container ricotta cheese
• 1/2 tablespoon instant espresso powder
• 1 (3-inch) biscotti, crushed
• Pinch ground cinnamon
• Pinch cocoa powder

Directions:

1. Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.
2. Place ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.
3. To serve, top the ricotta cappuccino with crush biscotti. Sprinkle with cinnamon and cocoa powder.