Fudgy Liqueur Cups

After having made the brownies, I started with the cookies. I ended up making 4 different types of cookies and mixed them all up into goodie bags, which I gave out at work. They were a huge hit! Everyone got a little taste of chocolate, cherry, and candy cane in their bags. Apart from the brownies, the taste of chocolate that everyone received was in these "cups." They're filled with fudge center that's made with a hint of orange liqueur. These cups from The Ultimate Cookie Book have a "chocolate pastry and a spiked chocolate filling [that] make these treats great for the dessert tray at your next adult party."

Fudgy Liqueur Cups
*makes 24 cups*

Ingredients:
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/3 cup butter, softened
1/3 cup sugar
3 oz cream cheese, softened
1/4 cup butter
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1 egg
2 tbsp orange liqueur
1 tsp vanilla
1 recipe White Chocolate Shapes (optional)
chopped candied fruit (optional)

Directions:
1) For pastry, in a small bowl stir together flour and the 1/4 cup cocoa powder; set aside. In a medium mixing bowl beat the 1/3 cup butter, the 1/3 cup sugar, and the cream cheese with an electric mixer on medium speed until combined. Gradually beat in the flour mixture. If necessary, cover and chill dough 30 minutes or until easy to handle.
2) Preheat oven to 325F. Lightly grease twenty-four 1 3/4-inch muffin cups. Divide dough into 24 equal pieces. Place each piece into a muffin cup; press evenly into bottoms and up the sides. Set aside.
3) For filling, in a small saucepan melt the 1/4 cup butter over low heat. Remove from heat. Stir in the 1/2 cup sugar, the 1/3 cup cocoa powder, the egg, liqueur, and vanilla. Spoon about 1 tablespoon of filling into each pastry-lined cup.
4) Bake 18 minutes or until filling is set. Let stand for 10 minutes in pans. Remove cups from pans. Transfer to a wire rack and let cool. If desired, top with White Chocolate Shapes and chopped candied fruit.

White Chocolate Shapes
In a small saucepan heat and stir 1/4 cup white baking pieces until smooth. Transfer to a small resealable plastic bag; snip a tiny hole in the corner of the bag. On a sheet of waxed paper, pipe melted chocolate into small leaf designs or other shapes. Let stand until set.