Description
Indulge in the delightful world of Mini Egg Cookie Cups, a charming dessert that brings together the joy of cookies and the festive spirit of Easter. These adorable cookie cups are filled with rich chocolate ganache and topped with colorful Mini Eggs, making them a perfect treat for gatherings or a sweet indulgence at home. With their easy preparation and customizable decorations, these cookie cups are sure to impress both kids and adults alike. Get ready to create a visually stunning and delicious dessert that will have everyone asking for more!
Ingredients
Scale
- 100 g unsalted butter (softened)
- 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
- 125 ml double cream
- 125 g dark chocolate
- 36 Mini Eggs (for decoration)
Instructions
- Preheat oven to 180°C Fan/Gas Mark 6. Grease a cupcake tin and line with baking paper.
- In a stand mixer, cream together softened butter, caster sugar, and light brown sugar until fluffy.
- Add egg and vanilla extract; mix until well incorporated.
- Gradually add in plain flour, baking powder, bicarbonate of soda, and salt; stir until just combined.
- Fold in milk chocolate chips.
- Divide dough into 12 portions, roll into balls, and press into cupcake tin to form cups.
- Bake for about 12 minutes or until golden brown; cool slightly before transferring to a rack.
- For ganache, combine dark chocolate, butter, and double cream in a microwave-safe bowl; heat until smooth.
- Fill cooled cookie cups with ganache and top with Mini Eggs.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 272
- Sugar: 20g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg