Red velvet cookie cups filled with a homemade cream cheese frosting!
So I promised one more cute Valentine’s Day dessert and here it is! When I think of Valentine’s Day my mind automatically goes to red velvet desserts.
Not only are they a gorgeous shade of red, but they also have a slightly chocolatey flavor. So I decided to mix up some red velvet cookies and make these cute little cookie cups. And, of course, fill them with some cream cheese frosting. Because red velvet + cream cheese = amazing!
Since you’ll be baking these in a mini muffin pan, you won’t have to worry about spreading so there’s no need to chill the cookie dough. The dough will be a little bit sticky, so you can feel free to refrigerate it for about 30 minutes to make it easier to work with. But I was able to work with the dough just fine without chilling it.
Once you mix up the dough, you’ll distribute it between all of the little mini muffin cavities and bake it for about 11-13 minutes. Just a word of advice, make sure not to under bake the cookie cups otherwise they’ll be too soft to pull out of the pan. If you press down on the center (I used the back of a measuring teaspoon to do this part), they should look done in the middle and maybe just a little soft. That’s when you know they’re done.
I like to also let them cool for about 5-10 minutes in the pan too, it will let them firm up a little more and cool off so they’re easier to remove.
While the cookie cups are cooling, you can mix up the cream cheese frosting. Once they have cooled completely, you can pipe the frosting into each of the cookie cups. If you don’t have a piping bag and tip, a ziplock bag with the corner snipped off or even a spoon will work just fine!
- 1 and ½ cups all-purpose flour (spooned & leveled)
- 3 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- ¼ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup confectioners sugar (powdered sugar)
- ½ teaspoon vanilla extract
- Preheat oven to 350°F. Spray a 24-count mini muffin pan well with non stick cooking spray and set aside.
- Add the flour, cocoa powder, baking soda, and salt to a large bowl and mix until fully combined.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg, vanilla, and red food coloring, making sure to mix well after each ingredient.
- Slowly mix in the dry ingredients until just combined.
- Scoop the dough out and evenly distribute it between all of the 24 mini muffin cavities.
- Bake at 350°F for 11-13 minutes. Remove from the oven and gently press the center of each cookie in with the back of a measuring teaspoon.
- Cool in the pan for 5-10 minutes, then transfer to a wire rack to finish cooling.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter and cream cheese until smooth. Add in the powdered sugar and vanilla and mix until well combined.
- Once the cookie cups have cooled completely, fill each one with frosting as desired.