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Mini Egg Cookie Cups

Mini Egg Cookie Cups
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Mini Egg Cookie Cups are a delightful treat that combines the joy of baking with the indulgence of chocolate. These charming little cookie cups are filled with a rich chocolate ganache and topped with colorful mini eggs, making them not only visually appealing but also incredibly delicious. The soft cookie base, enriched with creamy milk chocolate chips and crunchy mini egg pieces, creates a perfect balance of textures and flavors. Whether you’re celebrating a special occasion or simply treating yourself, these mini egg cookie cups are sure to bring happiness to your table. Enjoy them fresh out of the oven or store them for later—either way, they’ll be a hit!

Ingredients

Scale
  • 100 g softened unsalted butter
  • 100 g caster sugar
  • 65 g light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 215 g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 100 g milk chocolate chips
  • 100 g crushed mini eggs (plus extra for topping)
  • 125 ml double cream
  • 125 g dark chocolate
  • 15 g butter

Instructions

  1. Preheat your oven to 180°C Fan/Gas Mark 6. Grease a 12-hole cupcake tin and line with baking paper strips.
  2. In a stand mixer, cream together the softened butter, caster sugar, and light brown sugar until light and fluffy.
  3. Add in the egg and vanilla extract; mix until combined.
  4. Gradually add the flour, baking powder, bicarbonate of soda, and salt; mix until just combined.
  5. Fold in the milk chocolate chips and crushed mini eggs gently.
  6. Divide dough into 12 equal portions and press into the cupcake tin to form cups.
  7. Bake for about 12 minutes or until golden around the edges.
  8. Allow to cool slightly before pressing down centers to create wells for ganache.
  9. For ganache: Heat dark chocolate, cream, and butter in microwave until melted and smooth; fill each cookie cup once cooled.

Nutrition

Find it online: https://isabellacooks.com/mini-egg-cookie-cups/