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The recipe basics where good - however, finding Maple sugar was a challenge, so when substituting it, I used a whole cup of Grade A Maple Syrup.

Also, to give more of a maple flavor, I used 1/2 teaspoon of maple syrup in each tin instead of the 1/4 teaspoon the recipe called for.

Be sure to liberally spray grease - I used butter flavored - the muffin tins - this helps in release if you do not use muffin paper - which are not necessary. Only cook for 9 minutes, and cool for 4 minutes upside down on a cooling rack - the trunks should release themselves - do not let them cool all the way in the pan or you will have a mess on your hands!

For extra yummy goodness, sprinkle with confectioners sugar then lightly drizzle maple syrup.

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This wasn't bad, but it didn't taste like dessert to me. Definitely someone forgot to mention cooking spray on the muffin tins. Without it the trunks get completely destroyed. But not sweet enough for dessert.

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Where to start...First off, make sure you use liners in your muffin tins (even though the picture shows them without, otherwise you will find yourself digging the cookies out of the cups and creating new cuss words. Secondly, whoever created this recipe didn't think through the ingredient "maple sugar". That's a nice idea, but it's very costly and not readily available. I found a substitute of 1 tsp maple extract added to the sugar. That seemed to work fine. Finally, when it states putting 1 Tbl dough in each mini cup, follow that, otherwise too much dough will cause them to overflow a bit. This isn't the end of the world, but it makes them more difficult to get out of the pan and they don't look quite as nice with a huge overhang of cookie. You'll have a lot to make with using only 1 Tbl of dough per cookie, so be patient, but the taste is very good and worth making. Make these improvements and enjoy!