Mini Egg Cookie Cups

Cookie cups with chocolate chips and mini eggs, filled with chocolate ganache and decorated with Mini Eggs. Perfect for Easter!

Course Dessert

Cuisine British

Keyword Cookies

Prep Time 30

Cook Time 12

Total Time 42

Servings

Calories 391kcal

Author thebakingexplorer

Ingredients

For the cookie cups

100 g Butter softened, unsalted
100 g Caster sugar
65 g Light brown soft sugar
1 Egg large
1 tsp Vanilla extract
215 g Plain flour
½ tsp Baking powder
¼ tsp Bicarbonate of soda
¼ tsp Salt
100 g Milk chocolate chips
100 g Mini Eggs crushed

For the ganache filling

125 ml Double cream
125 g Dark chocolate
15 g Butter

For decoration

36 Mini Eggs

Metric - US Customary

Instructions

Preheat the oven to 180°C Fan/Gas Mark 6 and grease a 12 hole cupcake tin with butter or baking spread, then line with strips of baking paper
Ideally using a stand mixer with the paddle attachment, mix together the butter, caster sugar and light brown sugar until fluffy and paler in colour. This will take 3–5 minutes in a stand mixer on a medium speed
Add the egg and vanilla extract and mix in
Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in
Add in the crushed Mini Eggs and milk chocolate chips, and mix briefly until evenly distributed
Divide the dough into 12 equal portions – I weighed the dough and used 62g per cookie cup
Roll the dough portions into balls using your hands, then place each ball into the holes of the cupcake tin. Use a small cylinder-shaped object, such as the end of a small rolling pin, the base of a small bottle, or ideally a pastry tamper, to shape the dough into the tin. You’re aiming for it to be pressed up the sides and along the base at a similar thickness, with a dip in the middle
Bake for 12 minutes, or until golden. The cookie cups will rise in the middle, so use the same tool that you used to shape them to push the middles back down as soon as they come out of the oven. Remove them from the tin once they're cool enough to handle, then leave to cool fully on a cooling rack
While they are baking, make the ganache by placing the dark chocolate, butter and double cream into a microwave safe bowl. Microwave for 20 seconds on high (I used a 900W microwave). Then stir well. Microwave in 10 second blasts, stirring between each one, until the ganache is smooth and glossy. Set it aside to cool and thicken
To decorate, pipe or spoon the ganache into the cookie cups, then add three mini eggs in the middle
Store leftovers in an airtight container and eat within 3-4 days

Video

Notes

Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
I used milk chocolate chips in the cookie cups, you could use dark or white chocolate instead.
You can also replace the crushed mini eggs in the cookie dough with chocolate chips if you'd prefer.
I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition