Double-Chocolate Caramel-Coffee Cups

 

1

teaspoon instant espresso coffee granules

1

tablespoon water

1

pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

3

tablespoons vegetable oil

1

egg

1

container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting

2

tablespoons caramel-flavored liqueur

1/2

cup marshmallow creme

2

tablespoons caramel topping

• 1 Heat oven to 375°F. Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups. In large bowl, dissolve espresso granules in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.
• 2 Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
• 3 In small bowl, stir frosting and liqueur until well blended. Gently stir in marshmallow creme. Spoon frosting mixture evenly into each cookie cup. Store covered in refrigerator. Before serving, use fork to drizzle each cookie cup with caramel topping.