Tiramisu Cookie Cups

• 250g butter, diced and softened
• ¾ cup CSR Brown Sugar
• ½ cup CSR Caster Sugar
• 2 extra large eggs
• 1 tsp vanilla extract
• 1¾ cups White Wings Plain Flour
• ¼ cup cocoa
• ½ tsp bi-carb soda

Icing:

• 250g cream cheese, diced and softened
• 1 cup pouring cream
• 1 cup CSR Soft Icing Mixture
• 2 tsp coffee flavoured liqueur
• 1 tsp instant coffee
• Drinking chocolate or grated chocolate, for sprinkling

1. Pre-heat oven to 160°C fan-forced. Lightly grease 24 x ⅓ cup capacity muffin pans.
2. Place butter and sugars in the bowl of an electric mixer. Beat until pale and creamy. Add eggs one at a time until well incorporated, add vanilla.
3. Fold in the flour, cocoa and bi-carb soda, mixing until smooth. Divide between prepared pans and smooth down the top with a wet spoon. Bake for 12 mins, the edges will be cooked and the middle will still be a bit wobbly.
4. Immediately press a small jar or bottle into the centre to form a well. Allow to cool in the pan for 10 mins, before removing to a cooling rack to cool completely.
5. For the icing, beat cream cheese and cream into the bowl of an electric mixer until smooth and thickened slightly. Add icing sugar, liqueur and coffee. Mix in well. Transfer to a piping bag with a 1cm round nozzle and pipe between the cookie cups. Sprinkle with drinking chocolate and serve or refrigerate until required.