Description
Indulge in the delightful experience of Mini Egg Cookie Cups, a charming dessert that combines soft cookie dough with rich chocolate ganache and colorful mini eggs. These treats are not only visually appealing but also incredibly easy to prepare, making them perfect for special occasions or casual gatherings. With their unique cup shape, they offer a playful twist on traditional cookies that will impress family and friends alike. Whether you’re celebrating Easter or simply looking for a fun dessert, these Mini Egg Cookie Cups are sure to 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
- 125 ml double cream
- 125 g dark chocolate
- 15 g butter
Instructions
- Preheat the oven to 180°C Fan/Gas Mark 6 and prepare a cupcake tin with baking paper.
- In a stand mixer, cream together the softened butter and sugars until fluffy. Mix in the egg and vanilla until combined.
- Gradually incorporate the dry ingredients (flour, baking powder, bicarbonate of soda, salt) until just mixed.
- Gently fold in the milk chocolate chips and crushed mini eggs.
- Divide dough into 12 portions, shape into balls, and press into cupcake tin holes to form cups.
- Bake for approximately 12 minutes or until golden brown; press down centers after baking if needed.
- For ganache, melt dark chocolate with cream and butter in intervals until smooth; fill cooled cookie cups and top with mini eggs.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 294
- Sugar: 17g
- Sodium: 98mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 26mg