Chocolate Cherry Cups
Ingredients:
1 1/2 cups firmly packed brown sugar
2/3 cup shortening
1 tablespoon water
1 teaspoon vanilla
2 eggs
1 1/2 cups all purpose flour
1/3 cup cocoa
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups miniature semi-sweet Hershey's Chipets
1/2 cup whipping cream
8 ounces semi-sweet chocolate, chopped
48 red candied cherries (or maraschino cherries patted dry on paper
towels)
Preheat oven to 375 degrees. Place sheets of foil on countertop for
cooling cookies. Combine brown sugar, shortening, water and vanilla
in large bowl. Beat at medium speed until well blended. Beat eggs
into creamed mixture. Combine flour, cocoa, baking soda and salt.
Mix
into creamed mixture on low speed just until blended. Stir in
Hershey's Chipets. Press dough onto sides, but not bottom of
ungreased miniature muffin pans. Bake two muffin pans at a time at
375 degrees for 7 to 9 minutes. DO NOT OVERBAKE. Press a dowel into
the center of each warm cup to make an indentation. Cool 10 minutes
in muffin tin. Remove cups to foil to cool completely. Heat cream in
small saucepan over low heat just until hot. Add chopped chocolate.
Stir until chocolate is completely melted and mixture is smooth and
shiny. Cool mixture until thickened. Drop 1 teaspoonful of mixture
into each cup. Place 1 cherry on top of chocolate. Cool until set.
Makes about 4 dozen cups.
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