Directions

1. In the bowl of a stand mixer, cream together the butter, white sugar, and brown sugar (do this for several minutes).
   
2. Add the egg, the sour cream, and the vanilla; continue mixing for several minutes more.
   
3. In a large bowl, combine the flour, baking soda, cocoa powder, and salt.
   
4. Add the dry ingredients to the bowl in the stand mixer. Mix until all ingredients are thoroughly combined (note: this makes a fairly dry dough).
   
5. Place about a rounded tablespoon of dough in each cup of a buttered mini cupcake pan. Bake in a 350-degree oven for approximately 8 to 10 minutes.
   
6. Remove the pan from the oven and press the back of a measuring spoon (1/2 tablespoon) into each cookie to create a well.
   
7. Stuff several mini marshmallows into each well and return to the oven for 1 to 2 minutes more.
   
8. Keep an eye on them and let the marshmallows get slightly puffy, not brown.
   
9. Break off a small part of the curved portion of each mini candy cane to create the handles for your cookie cups.
   
10. Place the melted chocolate in a piping bag to pipe chocolate zig-zags across the tops of your cookie cups.
    
11. Sprinkle the tops with colorful Christmas candies, crushed candy canes, etc…
    
12. Using chocolate in piping bag, add two small dollops off chocolate on the side of the cookie cup to attach the candy cane handles. Press the candy cane into the chocolate and hold for a few seconds. Then carefully set it down and don't touch it until the chocolate cools and hardens.