The best gingerbread cookie cups filled with a creamy, rich chocolate ganache.
Course: Baking, cookies, Dessert
1/2cupunsalted butter at room temperature
2 1/2cupsall purpose flour
1large egg at room temperature
8ouncesemi-sweet chocolate chips
1teaspooninstant coffee granules
In a bowl of an electric mixer, beat the butter until light and fluffy.
In a separate small bowl, whisk together the flour, baking powder, ground ginger, baking soda, cinnamon, cloves, nutmeg and salt. Set aside.
Add the sugar to the butter and beat until light and fluffy. Turn the mixer to low and mix in the molasses, egg and balsamic vinegar. Slowly add the dry ingredients to the bowl and continue mixing until thoroughly combined.
Cover and chill about 2 hours or until the dough is easy to handle.
Preheat oven to 350 degrees.
Using your hands, roll approximately 1 tablespoon of dough into a ball and place in a mini muffin pan. Using your index finger, lightly press down on the dough to create a well. Repeat with the remaining dough. Bake for 8-10 minutes or until the dough is set. Remove from the oven and press down the center with a spoon to form the cup. Allow to cool for 2 minutes in the pan then remove from the muffin pan and cool completely on a wire rack.
While the gingerbread is cooling, make the ganache. In the top of a double boiler over simmering water, cook the chocolate, heavy cream and coffee granules until smooth and warm, stirring occasionally. Using a spoon, carefully fill each cup with ganache. Place the gingerbread cups on a baking sheet and transfer to the refrigerator to cool for 15-30 minutes or until the ganache is firm to the touch.
Store in an airtight container at room temperature for up to 5 days.