Using a mixer, fluff up the vegan butter/margarine and sugar together.
Add vanilla and almond milk, and beat until well mixed.
In a separate bowl, whisk together flour, salt and baking powder.
Add half of the dry ingredient to the wet ingredients, mix and add the second half.
Use your hands to mix in thoroughly to form the cookie dough.
Take a muffin tray and flip it over. Brush some melted butter over it.
Depending on the muffin mold size, put dough on it and gently press it around the mold. It should come up to around 1/4 inch thickness.
Put dough on alternate molds, otherwise the cookies might stick to each other if there is no space left between two cookies. Check video for reference.
Bake at 350F for 10 minutes. When you take it out of the oven, you may notice that the cookies are a bit soft but that's normal. Do not attempt to remove them from the mold.
Let it cool down and it will harden eventually. Remove the cookies from the mold only after its cooled down.
Take few candy canes and cut them to fit against the cookie cups to look like handles/
Melt and caramelize around 3 to 4 tbsp of sugar in a pan to use as a glue to attach the candy canes to the cookie cups.
Caramel hardens very quickly so once ready, use it quickly by applying lightly on the candy cane tips and press them against the cookie cups and hold for few seconds. It should harden quickly and firmly. Check video for clarity.
Reheat the caramel if it hardens in the pan and use it again to attach the candy canes.
Mix the heavy cream and Nutella thoroughly till you get a thick creamy texture.
Add 4 tbsp of the Nutella mix to each cookie cups. We used a standard muffin pan so this quantity worked for us. Depending on the size of your molds, your quantity might vary so put accordingly.
Add small marshmallows and sprinkles on top for decor. Dig in!