Mini Egg Cookie Cups
Mini egg cookie cups with chopped mini eggs, chocolate chips, and a whipped chocolate ganache topping... perfect for Easter!
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Servings: 12 cookie cups
Ingredients
Cookie cups
- 115 g unsalted butter/baking spread
- 200 g light brown soft sugar
- 1 medium egg
- 1 tsp vanilla extract
- 275 g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tbsp cornflour
- 100 g chocolate chips
- 150 g mini eggs (crushed)
Decoration
- 150 g dark chocolate
- 150 g double cream
- mini eggs
Instructions
- Preheat the oven to 190ºc/170ºc fan and grab a 12 hole muffin tin.
- Grease and line with strips of parchment paper
- Add the butter and sugar to a bowl and beat together
- Add the vanilla and egg and mix again
- Add the flour, bicarb, salt and cornflour and mix again
- Add the chocolate chips and mini eggs
- Split between the 12 holes, I use a 5cm cookie scoop, and then press into each one.
- You can make a hole in the middle as you press if you want to make more of a dip
- Bake in the oven for 14-16 minutes, and then leave to cool in the tin
- Once cooled, use the strips to help remove them from the tin
- Add the dark chocolate and cream to a bowl and melt together
- Leave to set to a peanut butter consistency and then whip on a high speed
- Pipe into the middle of the cookie cups and then add mini eggs
Notes
- These last for 4-5+ days once made
- These will freeze for 3+ months
- If you want a milk chocolate ganache, use a 2:1 ratio, instead of 1:1
- The mini eggs can be swapped for most other chopped up chocolates
- You can use whatever flavour chocolate chip you want
- You can sub the cornflour for 25g more plain flour
- You can make these chocolate flavoured by replacing 50g of flour with 35g cocoa powder
- This is the tin I use
- This is the cookie scoop I used