Caramel apple gingerbread cookie cups are made with apple filling inside a gingerbread cookie, topped with caramel cream cheese frosting & drizzled with caramel! This mashup of two classic desserts is a show stopper!
Preheat the oven to 350°, and spray a mini muffin pan with non-stick cooking spray. Combine the butter and brown sugar in a stand mixer (or use a hand mixer if you prefer) beat until creamy.
Add the molasses and the egg and beat until combined.
In a small bowl combine the flour, baking soda, salt, ground ginger, cinnamon, ground cloves, and ground nutmeg.
Add the flour mixture to the mixing bowl, mix until just combined.
Using a small ice cream scoop, roll the cookie dough and place in the muffin pan. Repeat until all the dough is used.
Using the back of a spoon, or your fingers, press the dough around the muffin pan forming a bowl. Press it over the top a little to form a lip around the edge.
Place in the oven and bake for 10 minutes.
When the cookies have baked, press a teaspoon into the centers to create the cup. Allow cookies to cool before removing from the muffin pan.
To prepare the caramel apple filling, melt the butter in a saucepan over medium heat. Add the apples, lemon juice, brown sugar, cinnamon, ground nutmeg, ground cloves, and salt and mix.
Cook until the apples are fork tender, approximately 5 minutes. If the apples get too dry, add a teaspoon of water occasionally if needed.
Add the caramel tidbits and allow to melt slightly.
To prepare the topping, use a stand mixer to whip the cream cheese until fluffy. Add the caramel ice cream topping and combine. Use a spatula to fold in the whip cream.
To assemble, divide the caramel apple filling evenly between the gingerbread cups. Pipe or spoon frosting onto the apple filling. You can serve with a sprinkle of cinnamon if you would like.