Averie Cooks

-1 Gingerbread Cookie Cups - Preheat oven to 350 and spray a 24-count mini muffin pan very well with cooking spray; set aside. Tip - I do not recommend making this in a full-size muffin pan because it's just simply too big and too much. However, if you do, you'll yield about 10 to 12 cups, and should bake them for 15 to 20 minutes, or until they're done.
-1 To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the butter, brown sugar, and beat on high speed until smooth and creamy. Stop to scrape down the sides of the bowl.
-1 Add the egg, molasses, and beat to incorporate until smooth; set aside.
-1 In a separate large bowl, add the flour, baking soda, ginger, cinnamon, nutmeg, cloves, salt, and whisk to combine.
-1 Add the dry ingredients mixture to the wet, and mix on low speed until just combined, don't overmix.
-1 Use a medium cookie scoop, form dough balls of approximately 1 1/2 to 2 tablespoons each.
-1 Roll each ball generously through granulated sugar before placing in the prepared pan.
-1 Using your fingers or the back of a spoon, press the dough balls into and around the edges of the cavities of the muffin pan, creating cookie cups. Tip - Press a bt of dough over the top of each cavity to form a bit of a lip.
-1 Bake for about 10 minutes, or until set and done.
-1 The cookie cups will puff up as they bake, this is normal. Use the back of a spoon to smoosh them down and create space in the center of each cookie cup where the apple filling will be placed. Allow the cookie cups to cool in the pan. While they're cooling, make the apple filling.
-1 Caramel Apple Filling - To a large saucepan, add the butter and heat over medium-high heat to melt it.
-1 Add the apples, brown sugar, lemon juice, cinnamon, nutmeg, cloves, ginger, salt, and stir to combine.
-1 Cook for about 5 minutes, or until apples are soft and fork-tender. If they dry out while cooking, add 1 teaspoon of water or as needed. Stir frequently while cooking.
-1 Add the Caramel Bits or Caramel Candies and cook for a couple of minutes, or until they melt slightly. Note - Bits don't melt as smoothly and retain a bit of texture which I love. If you like a smoother melted caramel, then use candies. I don't recommend using caramel sauce here. Set caramel apple mixture aside.
-1 Frosting - To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and handheld electric mixer), add the cream cheese and beat on high speed until fluffy. Stop to scrape down the sides of the bowl.
-1 Add the caramel sauce and beat to just incorporate.
-1 By hand, fold in the Cool Whip (don't use a mixer because you'll overwhip and cause it to deflate) until just combined and smooth.
-1 Optionally, transfer the frosting to a piping bag fitted with a star tip (or your favorite tip) - or don't and just dollop the frosting on by hand.
-1 Assembly - Add a small amount of caramel apple filling to each of the cookie cups, divided evenly.
-1 Pipe or spoon on the frosting.
-1 Optionally drizzle with caramel sauce, salted caramel sauce, or serve with ice cream, Cool Whip, or as desired. Cookie cups will keep airtight in the fridge for up to 5 days, noting the frosting will deflate a bit as time passes and the cookie cups will soften from the apple filling resting inside them. I like to zap cold cookie cups from the fridge in the microwave for 10 to 15 seconds before enjoying. I don't recommend freezing this recipe.