Strawberry Cheesecake Cookie Cups (Print Version)

# Ingredients:

01 - 1 1/4 cups all-purpose flour.
02 - 1/2 cup unsweetened cocoa powder.
03 - 1 teaspoon baking soda.
04 - 2 teaspoons cornstarch.
05 - 1/2 teaspoon salt.
06 - 3/4 cup unsalted butter, room temperature.
07 - 1 cup granulated sugar.
08 - 1 large egg.
09 - 1 teaspoon vanilla extract.
10 - 12 ounces cream cheese, room temperature.
11 - 2 1/4 cups powdered sugar.
12 - 5 tablespoons strawberry puree.
13 - Fresh strawberries for garnish.

# Instructions:

01 - Heat oven to 350°F. Spray cupcake pan with cooking spray. Mix flour, cocoa, baking soda, cornstarch and salt.
02 - Beat butter and sugar until fluffy, 2-3 minutes. Add egg and vanilla. Mix in dry ingredients until combined.
03 - Roll 2 tablespoon dough balls. Press into cupcake pan making cup shapes up sides.
04 - Bake 10-12 minutes. Cool 5 minutes in pan. Press centers down if needed. Remove to rack.
05 - Beat cream cheese and powdered sugar. Gradually add strawberry puree until smooth.
06 - Pipe filling into cooled cups. Top with fresh strawberries. Refrigerate until serving.

# Notes:

01 - Centers should naturally fall while cooling to create space for filling.
02 - Keep refrigerated for best texture and food safety.

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