Cupid's Cups

Cupid's Cups

The heavenly match of peanut butter and chocolate — in a cupcake!

Cup Recipe

.5 batch Classic Sugar Cookie Dough recipe (see below)
1 cup(s) creamy peanut butter
1 cup(s) confectioners' sugar
1 tablespoon(s) (unsalted) butter, softened
36 piece(s) (heart-shaped) chocolate or chocolate kisses

Classic Sugar Cookie Dough Recipe

3 cup(s) flour
.5 teaspoon(s) baking powder
.5 teaspoon(s) salt
1 cup(s) (2 sticks unsalted) butter, softened (don't use margarine)
1.5 cup(s) sugar
2 large eggs
1 teaspoon(s) vanilla extract

DIRECTIONS
Prepare cookie dough: In a large bowl, combine flour, baking powder and salt. In another large bowl, beat butter and sugar with a mixer at low speed until blended. Increase speed to high; beat until light and fluffy, 5 minutes. Reduce speed to low; beat in eggs and vanilla until mixed, then beat in flour mixture just until blended. Divide dough into 4 quarters; flatten each into a disk, wrap in plastic and refrigerate overnight.

When you're ready to make the Cupid's Cups, remove 2 disks of dough from refrigerator. Keep remaining dough in fridge or freezer for future use.

Preheat oven to 350 degrees F. Mist 36 mini muffin cups with cooking spray or line with paper liners. Roll a rounded teaspoon of dough into a ball; press into and up sides of a mini muffin cup to form a shell. Repeat with remaining dough.

Bake about 12 to 15 minutes, or until lightly golden. Remove from oven and press the end of a wooden spoon into each cookie cup to reshape cup. Cool 2 minutes in pans, then carefully remove cookie cups to rack to cool completely.

Meanwhile, beat peanut butter, sugar and butter in a bowl with an electric mixer until creamy. Fill each cookie cup with about 1 tablespoon filling (use a piping bag or a zip-top bag with the corner snipped off, if you like). Top with a chocolate candy.