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Hazelnut Affogato Cookie Cups

Mini hazelnut cookie cups are filled with vanilla buttercream and finished with an espresso-chocolate drizzle. Topped with toasted hazelnuts, they capture the flavor of a classic affogato in every bite.
40 min Prep Time
16 min Cook Time
  • Prep Time: 40 min
  • Cook Time: 16 min
  • Servings: 24

Servings: 24

Ingredients

  • Hazelnut Cookie Cups:

  • 3/4 cup toasted and skinned hazelnuts, separated
  • 1/2 cup confectioner’s sugar
  • 2 tablespoons granulated sugar
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk, cold
  • 2 teaspoons vanilla extract

  • Vanilla Buttercream:

  • 1 cup unsalted butter, room temperature
  • 3 cups confectioner’s sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 1/4 teaspoon fine sea salt

  • Bittersweet Espresso Drizzle:

  • 1/2 cup bittersweet chocolate chips
  • 2 tablespoons heavy cream
  • 2 tablespoons unsalted butter, room temperature
  • 1 tablespoon instant espresso powder

Instructions

Step 1

For the Hazelnut Cookie Cups: Heat oven to 350 degrees Fahrenheit. Grease one 24-cup mini muffin pan. Set aside.

Step 2

In a food processor, process 1/2 cup toasted hazelnuts, confectioner’s sugar, and granulated sugar until finely ground. Add flour and salt and process to combine. Add butter cubes and process until mixture resembles fine sand, 15-20 seconds. In a small bowl whisk together egg yolk and vanilla. Add yolk mixture to food processor and process in long pulses until dough comes together in a large mass around the blade.

Step 3

Using hands, roll cookie dough into smooth 1.5-tablespoon balls. Place 1 ball in each cavity of the mini muffin pan and use fingers to gently press down to flatten the top of each ball. Bake cookie cups 14-16 minutes or until edges are golden brown.

Step 4

Remove muffin tin from oven and immediately use the handle of a wooden spoon or the top of an extract bottle to press in and “indent” the middle of each cookie to create a well. Let cookie cups cool completely in tin before using a sharp knife to loosen the sides of each cookie, removing, and transferring to a wire rack.

Step 5

For the Vanilla Buttercream: In the bowl of a stand mixer fitted with the whisk attachment, add butter, confectioner’s sugar, cream, vanilla paste, and salt. Mix on low to combine then increase speed to high and beat until lightened in color and fluffy, about 2 minutes. Set aside.

Step 6

For the Bittersweet Espresso Drizzle: Combine chocolate chips, cream, butter, and espresso powder in a small heat-proof bowl. Microwave in short 20-second bursts, stirring in between, just until chocolate is melted and mixture is smooth and drippy.

Step 7

For assembly: Using a small cookie scoop, place 1 scoop of buttercream into each cookie cup to mimic a scoop of ice cream in an ice cream dish. Pipe or spoon 1-2 teaspoons of espresso drizzle over each buttercream scoop. Roughly chop remaining 1/4 cup toasted hazelnuts and sprinkle a bit onto each cookie cup.