Ingredients
1
pouch Betty Crocker™ pumpkin spice cookie mix
1/2
cup butter, softened
1
egg
2 1/2
cups powdered sugar
1/3
cup butter, softened
2
teaspoons instant espresso powder
1/2
teaspoon vanilla
1/4
teaspoon pumpkin pie spice
1
to 2 tablespoons milk
36
chocolate-covered espresso beans
Caramel topping
Preparation
Heat oven to 375°F. In medium bowl, beat cookie mix, 1/2 cup butter and the egg with spoon or electric mixer on medium speed until well blended. Shape level tablespoons of dough into balls to make 36 balls. Place a dough ball into each of 36 ungreased mini muffin cups.
Bake 9 to 11 minutes or until edges are set. Immediately press indentation into each with end of wooden spoon. Cool in pan 15 minutes. Transfer to a wire cooling rack and cool completely, about 15 minutes more. Transfer to serving plate.
In medium bowl, beat powdered sugar, 1/3 cup butter, the espresso powder, vanilla and pumpkin pie spice with electric mixer on medium speed until well blended. Add 1 to 2 tablespoons milk to desired consistency.
Place buttercream in decorating bag fitted with tip or resealable food-storage plastic bag with one corner cut off. Pipe buttercream into indentation of each cooled cookie cup. Top each with chocolate-covered espresso bean and drizzle of caramel topping.
