christmas cookies

Hot chocolate cookies cups

You can quickly whip up a batch of these chocolate chip biscuit cups with chocolate cream icing!

Oooooohhhh …

Life has been a little hectic these past few weeks and I wish I had shared some very exciting news with you.

I want to share with you all that the Love Bakes Good Cakes family has grown into one with the arrival of my first grandchild: Amiyah!


I was honoured to be there for his birth and to have my son,

daughter-in-law and new grandson stay with us for the last few weeks as they adjust to their new life.


  • 2 bags of Martha’s White Chocolate Chip
  • 1/2 cup (1 stick) butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) melted butter
  • 2/3 cup cocoa powder
  • 3 cups icing sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract


For the biscuit cups:

Preheat the oven to 325°F. Spray the muffin tin with 12 cavities with a sprinkler and set aside.


In a large bowl, mix the muffin mix, butter, egg and vanilla until blended. Place 2 tablespoons of the prepared batter in each pan cavity.

Bake for 20 to 24 minutes or until the edges are lightly browned and cooked through.
Immediately remove the biscuit cups from the oven and make an incision in the centre of the dough using a shot glass or similar object. Allow the biscuit cups to cool completely.

For the chocolate cream frosting:

In a large bowl, mix all the ingredients for the icing using an electric mixer until well blended. Spread or place the icing on the biscuit sheets.



Store the coated biscuit sheets in the refrigerator. Let the biscuit cups warm to room temperature before serving, if necessary.

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