Our family wanted to share our love of ganache-filled cupcakes, so we made them into cookies—and because we bake the cookies into muffin cups, we get the best of both worlds.
—ADELA SRINIVASAN PARKER, CO
PREP: 30 MIN. + CHILLING • BAKE: 10 MIN./BATCH + COOLING • MAKES: ABOUT 4 DOZEN
1 cup butter, softened
1 cup sugar
2 large eggs
2 tablespoons orange juice
1 teaspoon orange extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon confectioners’ sugar
6 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until firm.
2. Preheat the oven to 350°. Shape level tablespoons of dough into balls; press evenly onto the bottom and up the sides of greased or foil-lined mini-muffin cups. Bake 7-9 minutes or until the edges are light brown. Cool in pans for 2 minutes. Remove to wire racks to cool completely. Dust with confectioners’ sugar.
3. Meanwhile, place chocolate in a small bowl. Using a small saucepan, bring cream just to a boil. Pour over the chocolate; stir with a whisk until smooth. Cool slightly. Refrigerate, covered, about 1 hour or until the ganache thickens to a spreading consistency, stirring occasionally. Pipe onto cookie cups. Refrigerate in airtight containers.
FREEZE OPTION Freeze shaped balls of dough on waxed paper-lined baking sheets until they are firm. Transfer to resealable plastic freezer bags; return to freezer. To use, thaw the dough in the refrigerator overnight. Bake and decorate cookies as directed.