Bourbon Cream Cheese Filled Cups

Makes 21-24 pieces

4 ounces cream cheese (1/2 an 8 oz package), at room temperature

2 Tablespoons sugar
½ teaspoon vanilla extract

1 teaspoon fresh squeezed lemon juice

½ teaspoon freshly grated lemon zest

1 teaspoon bourbon
4 cups semisweet chocolate chips
 (can also use dark chocolate)
2 Tablespoons vegetable oil

2 Tablespoons large flake sugar or sea salt

In a small bowl, mix the cream cheese, sugar, vanilla extract, lemon zest, bourbon and lemon juice until combined. Place mixture in a piping back and set aside.

Meanwhile, combine 2 cups of the chocolate chips with 1 Tablespoon of the vegetable oil and microwave for 25 second intervals, stirring in between each interval. Continue this until the chocolate is smooth and completely melted. (A double boiler can also be used here to melt the chocolate).

Line the mini muffin pan with paper candy cups and spoon about 1 teaspoon of the melted chocolate into each cup. Once done make sure to tap the pan on the counter several times to flatten out the chocolate. Place pan in the refrigerator and let set for 15-20 mins.

Once chocolate has firmed, remove the pan from the fridge and pipe a dime sized amount of the cream cheese mixture in the center of each cup. Meanwhile, melt the remainder of the chocolate mixed with the remainder of the vegetable oil with the same process as above. Then top the cream cheese mixture with another 1-2 teaspoons of melted chocolate, making sure to fully cover the cream cheese. Sprinkle the top with the sea salt or colored flake sugar and return the pan to the fridge for another 20 mins. Chocolate should fully harden before removing from fridge. Serve immediately, or store in an airtight container in the fridge!