Double Chocolate Caramel Coffee Cups (Cookie Mix)

• 1 teaspoon instant espresso granules
• 1 tablespoon water
• 1 (17 1/2 ounce) package Betty Crocker double chocolate chunk cookie mix
• 3 tablespoons vegetable oil
• 1 egg
• 1 (1 lb) containerbetty crocker rich & creamy vanilla frosting
• 2 tablespoons caramel liqueur
• 12 cup marshmallow creme
• 2 tablespoons caramel topping

1. Heat oven to 375F.
2. Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups.
3. In large bowl, dissolve espresso granules in water.
4. Add cookie mix, oil and egg; stir until soft dough forms.
5. Shape dough into 36 (1-inch) balls; place in muffin cups.
6. Bake 8 to 9 minutes or until set.
7. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup.
8. Cool 30 minutes; remove from pan.
9. In small bowl, stir frosting and liqueur until well blended.
10. Gently stir in marshmallow creme.
11. Spoon frosting mixture evenly into each cookie cup.
12. Store covered in refrigerator.
13. Before serving, use fork to drizzle each cookie cup with caramel topping.

espresso granules, water, chocolate, vegetable oil, egg, containerbetty crocker, caramel liqueur, marshmallow creme, caramel topping

Taken from www.food.com/recipe/double-chocolate-caramel-coffee-cups-cookie-mix-277805 (may not work)