Sweet Monkey

Preheat oven to 350 degrees F.
In a medium bowl mix melted butter, sugars, vanilla extract and eggs. We love using out new whisk set from Wilton.
In a medium bowl mix together flour, baking powder, baking soda, salt and cocoa powder. Mix dry ingredients into wet ingredients with a spatula till combined. Using a cookie scooper, scoop dough into a a greased 12 cup muffin pan. Press a cavity down with the back of the scooper. Bake for 15-18 minutes. Re-press down cavity of the cookie once removed from the oven. Let cool.
While cookies are cooling make ganache by pouring heated heavy cream over chocolate chips and stir. Place in piping bag and set aside.
Make marshmallow frosting: put 4 eggs whites in a mixing bowl, add sugar and cream tartar and stir for 2 minutes. Start a double boiler with about an inch of water and let simmer. Take bowl and place on your double boiler and stir constantly till mixture is at 160 degrees F. Beat mixture till stiff peaks form, about 3-5 minutes, add in vanilla extract and beat for another 2 minutes. Put in piping bag.
Take cooled cookie cups and pipe ganache in center and pipe marshmallow frosting on top. Decorate with sprinkles if desired, place mini cane on side of cookie cup and enjoy!