Ingredients for Caffe Macchiato Cups
- Coffee Liqueur
- 1 teaspoon vanilla extract
- Instant Espresso Coffee Powder
- 1/4 cup (1/2 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 cup powdered sugar
- 2 tablespoons milk
- Unsweetened Cocoa Powder
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How to Make Caffe Macchiato Cups
- In a small bowl, dissolve 1/4 cup granulated sugar, 1 tablespoon instant espresso powder, and 1 tablespoon hot water until completely dissolved. Set aside.
- In a large bowl, cream together 1/2 cup (1 stick) unsalted butter, softened, and 1/2 cup granulated sugar until light and fluffy. Beat in 1 large egg.
- Gradually add the dissolved coffee mixture to the butter mixture, mixing until combined.
- Gradually blend in 1 1/2 cups all-purpose flour until just combined. Be careful not to overmix.
- Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 375°F (190°C). Lightly grease a mini-muffin tin or use mini tart pans.
- Roll each portion of dough into 24 small balls (about 1 inch in diameter).
- Press each ball into the prepared mini muffin cups or tart pans to form a cup.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Remove from oven and gently press down on the centers of the cookie cups to create a slight indentation. Let cool in the pan for 5-10 minutes before removing.
- While the cookie cups cool, prepare the filling: In a medium bowl, beat together 1/4 cup (1/2 stick) unsalted butter, softened, 1 cup powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla extract, and 1 tablespoon coffee liqueur until smooth and fluffy.
- Fill each cooled cookie cup with the coffee buttercream filling using a piping bag or spoon.
- Dust with unsweetened cocoa powder before serving. These freeze well for later enjoyment!
- Store airtight at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
48g
Fat
15g
Carbs
5g
