Nutella Truffle Cups

10 chocolate sandwich cookies
1 cup roasted, unsalted cashews
1/2 cup confectioners' sugar, divided
3/4 cup (1 1/2 sticks) unsalted butter, softened and divided
1 cup Nutella nonstick cooking spray

To make Nutella Truffle Cups: Line 2 mini-size muffin pans (12 count each) with mini baking cup paper liners, and spray with nonstick cooking spray.

Put sandwich cookies in food processor fitted with metal blade. Pulse until finely ground, about 30 seconds (yields 1 cup crumbs). Alternatively, place cookies in resealable bag and crush to fine powder with rolling pin. Sprinkle each cupcake liner with 1/2 tablespoon cookie crumbs, gently pressing against cup sides with spoon to slightly adhere.

Nutty truffle paste: Wipe out food processor and fill with cashews and 1/4 cup confectioners' sugar. Pulse until finely ground (about 30 to 45 seconds). Scrape down food processor sides with rubber spatula; add 4 tablespoons butter and pur e to smooth paste (about 15 to 30 seconds). Set aside.

In a 2-quart saucepan, melt remaining 8 tablespoons butter with remaining 1/4 cup confectioners' sugar and 2 tablespoons water, whisking until smooth. Remove pan from heat and carefully whisk in Nutella to fully incorporate. Fill each paper cup 1/3 full with Nutella mixture. Spoon 1/2 tablespoon cashew paste on top, pressing down slightly to immerse into Nutella mixture. Cover tops completely with remaining Nutella mixture.

Chill in refrigerator for 20 to 30 minutes. Serve chilled.

Serving ideas: For an extra special touch, sprinkle each truffle cup's top with chopped cashews or 1/2 heart-shaped strawberry.

Alternatives: For a different flavor combination, follow above directions, using one of the following instead of the nutty truffle paste:

Mint truffles: In medium microwaveable bowl, microwave on high 4 tablespoons butter and 4 tablespoons water for 1 minute or until completely melted. Stir in 2 cups confectioners' sugar and 1/4 teaspoon mint extract to make paste. Substitute 1/2 tablespoon mint paste for 1/2 tablespoon cashew paste in each truffle.

Raspberry truffles: In medium bowl, lightly toss together 2 tablespoons raspberry jam and 1/2 pint fresh raspberries, avoiding crushing raspberries. Substitute one jam-coated raspberry for 1/2 tablespoon cashew paste in each truffle.