Rich Chocolate Holiday Cups

Rich Chocolate Holiday Cups

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories120
Calories from Fat70
Total Fat7 g11% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium65 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein1 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  Amount Per Serving % DV *
Calories120
Calories from Fat70
Total Fat7 g11% DV
Saturated Fat4 g23% DV
Trans Fat0 g
Cholesterol30 mg10% DV
Sodium65 mg3% DV
Total Carbohydrates12 g4% DV
Dietary Fiber0.0 g0% DV
Sugars8 g
Protein1 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron6% DV
  • 6 maraschino cherries , each cut into 4 strips
  • 3/4 cup flour
  • 1/4 cup HERSHEY'S Cocoa
  • VANILLA GLAZE (recipe follows)
  • 1/3 cup sugar
  • CHOCOLATE FILLING (recipe follows)
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1 package cream cheese (3 oz.) , softened

Directions

  • 1. Beat butter and cream cheese in large bowl on medium speed until well blended. Beat in sugar until creamy. Beat in flour and cocoa until well blended. Cover and refrigerate about 2 hours or until easy to shape.
  • 2. Heat oven to 350°. Grease 24 miniature muffin cups (1-3/4x1 inch). Shape dough into 24 balls. Press each ball into bottom and side of muffin cup. Divide CHOCOLATE FILLING evenly among each.
  • 3. Bake 16 to 18 minutes or until set. Cool about 20 minutes; remove from pan. Cool completely. Drizzle VANILLA GLAZE over tops; garnish each with piece of maraschino cherry. 24 cups.
  • CHOCOLATE FILLING
  • 1/4 cup plus 2 tablespoons HERSHEY'S Cocoa
  • 1/4 cup (1/2 stick) butter or margarine, melted
  • 1/2 cup sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 egg
  • Stir together cocoa and butter in small bowl; stir in remaining ingredients.
  • VANILLA GLAZE: Stir together 1/2 cup powdered sugar, 1-1/2 to 2 teaspoons milk and 1/8 teaspoon vanilla extract until thin enough to drizzle.
Ingredients sitting on a table

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