Best Cherry Chocolate Cups Recipes

CHERRY CHOCOLATE CHIP & CHUNK CHEESECAKE COOKIE CUPS

Steps:

• PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
• BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
• BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
• BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

CHERRY-CHOCOLATE COOKIE CUPS

Steps:

• Heat oven to 350°F. Lightly spray 48 mini muffin cups with cooking spray. In medium bowl, stir cookie mix and cocoa until well mixed. Stir in butter, water and egg until soft dough forms.
• Shape dough into 48 (1-inch) balls. (If dough is sticky, use moistened fingers.) Press 1 ball into bottom and up side of each muffin cup.
• Bake 8 to 9 minutes or until edges are set. Gently press end of handle of wooden spoon into bottom and against side of each cookie cup to flatten, being careful not to make holes in dough. Bake 2 to 3 minutes longer or until bottom is set. Cool in pan on cooling rack 20 to 30 minutes.
• Meanwhile, in medium microwavable bowl, mix baking chips and cream. Microwave on High 30 seconds; stir. Microwave 20 to 30 seconds longer or until mixture is smooth and chips are melted. Stir in amaretto and chopped cherries. Let stand 10 to 15 minutes until slightly thickened; stir.
• Using tip of knife or metal spatula, lift cookie cups out of pan, gently twisting and lifting up; place on cooling racks. Repress centers with spoon if necessary. Spoon about 1 1/2 teaspoons cherry mixture into each cup. Sprinkle with red sugar or top with cherry piece.

CHOCOLATE-CHERRY BROWNIE CUPS

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. , Cool for 10 minutes. , In a large bowl, beat eggs and sugar until blended. Beat in vanilla and the chocolate mixture. Add flour. Stir in walnuts and cherries. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

CHERRY CHOCOLATE CUPS

Steps:

• In a microwave, melt semisweet chocolate and 1 teaspoon shortening; stir until smooth. Brush evenly on the inside of 12 paper or foil miniature muffin cup liners. Repeat with white baking chocolate and remaining shortening. Chill until firm, about 25 minutes. , Meanwhile, in a small bowl, combine the cherries, water and extract; let stand for 5 minutes. Drain, reserving liquid., In a small bowl, combine the cream cheese, confectioners' sugar, food coloring, lemon zest and 2 tablespoons reserved cherry liquid; beat on medium-low speed for 2 minutes or until smooth. Fold in cherries., Cut a small hole in the corner of a pastry or plastic bag; insert a tip. Fill with cherry mixture. Pipe into chocolate cups. Refrigerate for 1 hour or until firm. Carefully remove from liners.

CHERRY-CHOCOLATE CUPS

Steps:

• Preheat oven to 350 degrees. Mix together cinnamon and 2 tablespoons sugar. Lay 1 sheet phyllo on a work surface (cover remaining sheets with a damp towel). Brush phyllo with butter; sprinkle with cinnamon-sugar. Layer 2 more sheets on top, brushing each with butter and sprinkling with cinnamon-sugar.
• Cut stacked phyllo into 6 rectangles and gently press each into a standard muffin cup, pleating as needed so phyllo sits flat in bottom of cup. Bake until phyllo is golden brown, about 12 minutes, rotating pan halfway through. Let cool completely in pan on a wire rack.
• Meanwhile, toss cherries with 1 tablespoon sugar and let sit until cherries have released some juice, 10 minutes. Combine 3 tablespoons sugar, ricotta, and vanilla; fold in chocolate. Divide mixture among phyllo cups and top with cherries.