Festive miniature chocolate-filled
cake cups, garnished with a drizzle of vanilla glaze and a strip
of maraschinio cherry.
Rich
Chocolate Holiday Cups
- 1/2 cup butter or margarine,
softened
- 1 (3-ounce) package cream
cheese, softened
- 1/3 cup granulated sugar
3/4 cup all-purpose flour
1/4 cup HERSHEY'S Cocoa
VANILLA GLAZE (recipe follows)
6 maraschino cherries, each cut into 4 strips
CHOCOLATE FILLING (recipe follows)
- 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.
- Heat oven to 350°F
(175°C). Grease 24 miniature muffin cups (1 3/4 x 1-inch).
- Shape dough into 24 balls.
Press each ball into bottom and side of muffin cup. Divide CHOCOLATE
FILLING evenly among each.
- 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.
Makes 24 cups.
- CHOCOLATE FILLING:
- 1/4 cup plus 2 tablespoons
HERSHEY'S Cocoa
1/4 cup butter or margarine, melted
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large 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.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
