Chocolate Orange Ganache Cookie Cups

Ingredients

Cookie shells

• 1 tsp neutral oil or nonstick spray, for the tin
• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (130 g) all-purpose flour
• ¼ cup (20 g) unsweetened cocoa powder
• ¼ tsp baking soda
• ¼ tsp fine salt

Orange ganache

• 4 oz (115 g) dark chocolate, finely chopped
• ½ cup heavy cream
• 1 tsp finely grated orange zest
• 1 tsp finely grated orange zest, for garnish
• ⅛ tsp flaky sea salt, for the finish

Equipment

Standard muffin tin, mixer, small saucepan, spoon or small measuring cup

Allergens: Milk, egg, wheat; check chocolate labels.

Step by step

1. Beat the butter and sugar until creamy, then beat in the egg and vanilla. Whisk the flour, cocoa, baking soda, and fine salt in another bowl, then stir into the butter mixture until evenly combined. Chill the dough for 20 minutes.
2. Heat the oven to 350°F (175°C). Grease eight standard muffin wells with the measured oil or spray. Divide the dough equally among them and press across the bottoms and about 1 inch up the sides; keep the walls even.
3. Bake for 14–18 minutes until the edges and centers are set, without wet dough; the thickest cookie portion should reach 160°F (71°C). The centers may rise. While still warm, gently press a spoon or small measuring cup into each center to restore the hollow without piercing the base.
4. Cool in the tin for 15 minutes, then carefully loosen and transfer the cups to a rack.
5. Put the chopped chocolate in a heatproof bowl. Heat the cream with the first 1 tsp orange zest until steaming. Pour over the chocolate, wait 2 minutes, and stir until smooth. Let stand 5–10 minutes until thick but pourable.
6. Divide the ganache equally among all eight cups, about 2 tbsp each. Finish with the separate orange zest and flaky salt. Serve while the ganache is warm and soft, or chill for a firmer center.

The Devotti twist: The soft center comes from ganache poured into fully baked shells, giving a dramatic reveal without an underbaked cookie.

Make ahead and storage

Refrigerate filled cups, covered, for up to 3 days. Let stand 15 minutes before serving; the chilled filling will be firmer than the warm version.

Image: AI-generated recipe illustration; homemade results and presentation will vary.