Easy Black Forest Cookie Cups Recipe
Are you thinking about what to make for your sweet heart on Valentine’s yet? I always think it should be something special without taking too much time. This Easy Black Forest Cookie Cups Recipe is just that! Look at how sweet these little babies are! Keep scrolling so I can give you all of the delicious details.
I need to admit something before I go any further. I am not a huge fan of Valentine’s Day. I don’t get caught up in gifts and hoping that my Darb is going to send me flowers to work. BUT I am all about making my sweetie something to let him know that I love him on heart day.
It is no surprise that my mind always starts with dessert…cookies to be exact. I think we have established that my love of cookies is unhealthy for a number of reasons but who doesn’t love a cookie?
Have you ever made cookies for someone and not made them smile? What more could you ask for when you give someone something? Just one of the many reasons I love cookies so much.
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How to make Black Forest Cookie Cups with a Cake Mix
The best thing about these babies is that they start with a chocolate fudge cake mix. Add it to a medium bowl and whisk the mix to remove any lumps it may have from being in the bag.
This is one of my tips for using a cake mix to make cookies because if those lumps get into the cookie dough then it is really tough to get them out later. Add eggs, oil and mix with a hand held mixer {or by hand}.
- Looking for healthier baking substitutions? Get your free PDF here.
The dough will thick and beautiful.
Baking the Chocolate Cookie Cups
Using a small scoop, scoop mounds of dough into a mini muffin pan that has been sprayed liberally with non-stick spray.
Then take your fingers and press the top down. You want a flat top on each cookie. Put them into a 350 degree oven for 9-11 minutes.
When you remove them from the oven you want to immediately run an off set spatula around the edges of each cookie to loosen them. This will make sure that they won’t stick.
You will know that they are cooked long enough when they release easily.
Then take a tart press or the end of a wooden spoon to press the middle of each cookie down. This will be the area where we fill it up with homemade whipped cream.
While the cookies are cooling you can start on the cream. In a large bowl combine the heavy cream, powdered sugar and vanilla.
Mix it on medium speed until you have stiff peaks. The whipped cream will stick to the beaters when you lift them up.
How to assemble a Black Forest Cookie Cup
Transfer the whipped cream to a large Ziploc bag {or piping bag} and pipe enough whipped cream into each cookie cup to fill it to the top.
NOTE: You could also spoon the filling into the cookie cups.
Top each cookie with a cherry {or two} and some of the filling.
Don’t they look awesome?!
And now just because you know I can’t stop there, we are going to add some chocolate curls for good measure. All you need is a Hershey’s bar and a potato peeler to create tiny little curls that are perfect for the top of these cookies.
See…the chocolate curls are everything. I am a big believer in the details. Even the little ones.
Now if these are not the perfect treat for your Valentine then I don’t know what is, you could also make this White Forest Cake. A sweet little bite for your special someone will certainly let them know just how much you love them. Enjoy!
Do you love cake mix cookies as much as I do? Try these recipes…
- Super Easy 4 Ingredient Peanut Butter Cake Mix Cookies
- Coconut Cream Pie Cookie Cups
- German Chocolate Cake Mix Cookies
- Cake Mix Chocolate Sandwich Cookies with Cream Cheese Frosting
- Boston Cream Pie Cookie Bites
- Texas Sheet Cake Cookies
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Easy Black Forest Cookies Recipe
Ingredients
Cookie Cups
- 1 box chocolate fudge cake mix {13.25 ounces}
- 2 large eggs
- ⅓ cup vegetable oil
Whipped Cream
- 1 ½ cups heavy whipping cream
- 1 Tablespoon powdered sugar
- 1 teaspoon vanilla extract
Toppings
- 1 ounces cherry pie filling
- 1 bar chocolate bar
Instructions
Cookie Cups
- Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup with non-stick cooking spray.
- Pour chocolate fudge cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add eggs and oil to the cake mix and combine with a hand held mixer {or by hand} until dough is thick and sticky.
- Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup. Using your fingers, go back and press the mound of dough down to create a level cookie.
- Bake for 9-11 minutes. Remove from oven and immediately take a off set spatula or knife and run it around the edge of each cookie to release it from the pan. Then take a tart shaper or end of a wooden spoon to create an indentation in the center of each cookie. Move cookies to a cooling rack to cool completely.
Whipped Cream
- In a large bowl combine heavy cream, powdered sugar and vanilla extract. Using a mixer {or whisk}, incorporate ingredients until the mixture is thick and has stiff peaks. Move whipped cream to a pastry bag {or Ziploc bag} and pipe a generous amount of cream into each cookie indention {you want it to fill the area}.
Toppings
- Spoon over a cherry {or two} over the top each cookie, along with some of the filling. To make the small chocolate curls, open your chocolate bar and essentially use your potato peeler to peel it. I find it easier to pull the peeler towards me and make small strokes. Place the curls on top of the cherry filling on each cookie. Serve or store in the refrigerator in an air tight container for up to 4 days.
