Cookies

1. Pre-heat oven to 350 F. Spray a mini cupcake pan with non-stick spray
2. Sift all purpose flour, cocoa powder, baking soda and salt into a medium-sized bowl
3. In a separate bowl, whip butter, brown sugar and white sugar for 2 minutes with a hand mixer until it’s nice and fluffy. Add egg and vanilla and mix well. Add dry ingredients to the wet ingredients and mix until well incorporated. The batter will be slightly loose like a thick brownie batter. Spoon 2 tbsp into each cupcake tin.
4. Bake for 12-14 minutes. Immediately after your pull the mini cupcake pan out of the oven, use the back of a teaspoon to create divots into each cookie cup. Let the cookie cups cool in the pan for 15 minutes. Then remove them from the pan and cool on a rack.

Espresso Frosting

1. Add all the butter into a small bowl and whip with a hand mixer until nice and fluffy! Sift in the powdered sugar and mix until well incorporated. Add vanilla and espresso powder and mix well!
2. Add frosting to a piping bag with a large star tip and pipe frosting into each cookie cup. Top with sprinkles! Enjoy!