COCOA CUPS RECIPES

Steps:

• Using an ice cream scoop, fill each well in cupcake pan about 3/4 full with brownie batter. Break off pieces of chocolate-covered pretzels and use melted chocolate to stick them to sides of cookie cups. Let set.

Steps:

• Combine flour, cocoa, baking soda and salt in bowl; set aside.
• Beat sugar and 1 cup butter in bowl at medium speed until creamy. Add egg and vanilla, beating until well mixed. Gradually add flour mixture, beating at low speed after each addition.
• Divide dough in half.  Shape each half into a ball; flatten slightly. Wrap each in plastic food wrap. Refrigerate at least 2 hours or until firm.
• Heat oven to 375°F. Line cookie sheets with parchment paper; set aside.
• Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated), to 1/8- to 1/4-inch thickness. Cut dough into 2 1/2-inch wide strips. Working with 1 strip at a time, cut cup shapes that are 3 inches on the top edge and 1 1/2 inches on bottom edge (see diagram). Save scraps.
• Place onto prepared cookie sheets. Roll out dough scraps to same thickness. Cut out using circle cookie cutter; cut each circle in half. Attach, pressing slightly, to sides of cups for handles.
• Bake 8-10 minutes or until cookies are set. Remove sheet of parchment to cooling rack. Cool completely.
• Beat powdered sugar and 1/2 cup butter in bowl at medium speed until creamy. Add almond extract and enough half & half for desired consistency. Place 1 cup frosting into resealable plastic food bag; snip off small corner of bag.
• Decorate cups by squeezing frosting bag to outline cup handle and curve at top of cup. Spread frosting onto cookie below curved line. Add 3 miniature marshmallows above the curve, using a dot of frosting to attach each marshmallow. Add additional decorations, as desired.
• Hot Cocoa Cups Diagram