Cappuccino Served On A Cookie Cup Recipe

1. Prepare oven and pan

Preheat oven to 350°F (175°C). Grease a standard muffin tin thoroughly or line with silicone liners. If you want an extra-crisp rim, lightly dust the greased wells with a bit of flour and tap out excess.

2. Make cookie dough

In a medium bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract and beat until combined. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and fine salt. Gradually add the dry ingredients to the butter mixture and mix until just combined; do not overmix.

3. Portion cookie cups

Scoop about 2 tablespoons of dough (roughly 24–28 g) per muffin well — you should get about 10–12 cookie cups from this batch. Press the dough into the bottom and up the sides of each greased muffin well to form a cup shape with a slightly thicker rim for strength. Smooth the inside with your fingers or the back of a small spoon. If desired, brush the inside surface lightly with milk for a shinier finish (optional).

4. Bake

Bake in the preheated oven for 11–14 minutes, until the edges are golden brown and centers are set but still slightly soft. Rotate the pan halfway through baking for even color. The cups will firm up as they cool.

5. Cool and (optional) waterproof

Allow the cookie cups to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. To make them espresso-safe and avoid sogginess from hot liquid, gently warm the 2 tbsp melted chocolate and either brush or pipe a thin layer inside each cup; let set until firm (about 10–15 minutes at room temperature, or chill 5 minutes). If using, press a few mini chocolate chips into the bottom while the chocolate is still tacky. Ensure the chocolate lining fully covers any small holes.

6. Brew espresso

Brew two shots of espresso (about 2 oz / 60 ml) using your espresso machine. If you don’t have an espresso machine, brew 2 oz strong coffee (use finely ground coffee and less water). Pour the espresso into a small cup and add sugar to taste (about 1 tsp recommended) while hot, stirring to dissolve.

7. Steam and froth milk

Heat 6 oz (180 ml) whole milk to about 150–155°F (65°C) while frothing. If you have a steam wand, create microfoam by submerging the tip just below the surface and introducing air briefly, then lowering to heat through until smooth, velvety foam forms. If you don’t have a steam wand, heat milk on the stove without boiling, then froth vigorously with a handheld frother or shake in a tightly sealed jar for 30–45 seconds and tap the jar to settle large bubbles.

8. Assemble cappuccino

Pour the hot espresso into a small cup-sized cookie cup (test first: cookie cup should be stable and chocolate-lined if used). Slowly pour the steamed milk into the espresso, holding back the foam with a spoon, then top with 1–2 tablespoons of milk foam. Aim for the classic cappuccino ratio (roughly 1/3 espresso, 1/3 steamed milk, 1/3 foam).

9. Garnish and serve

Dust the foam lightly with 1/2 teaspoon cocoa powder or ground cinnamon. Serve the cappuccino immediately while hot, placed on a small saucer so the guest can pick up and enjoy the cookie cup when finished. If desired, include a small spoon or biscotti for stirring.

10. This recipe makes 10–12 cookie cups and serves approximately 4 cappuccinos if you use two cookie cups per drink as larger vessels, or up to 10–12 single-shot cappuccinos if using each cookie cup for one espresso serving. Chocolate-lining the cups greatly improves their ability to hold hot liquid for several minutes without leaking; for immediate consumption, unlined cups will hold liquid briefly but may soften at the seams.