Mini Egg Cookie Cups
Mini Egg Cookie Cups are the perfect festive treat that combines delightful flavors with an eye-catching presentation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 100g softened unsalted butter
- 100g caster sugar
- 65g light brown soft sugar
- 1 large egg
- 1 tsp vanilla extract
- 215g plain flour
- 1/2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/4 tsp salt
- 100g milk chocolate chips
- 125ml double cream
- 125g dark chocolate
- 36 mini eggs (for decoration)
Instructions
- Preheat your oven to 180°C (Fan/Gas Mark 6) and prepare a cupcake tin with baking paper.
- In a stand mixer, cream the softened butter with both sugars until fluffy.
- Add the egg and vanilla extract; mix until combined.
- In another bowl, whisk together flour, baking powder, bicarbonate of soda, and salt. Gradually incorporate this into the wet mixture.
- Fold in crushed mini eggs and chocolate chips gently.
- Divide the dough into 12 portions and shape them into cups in the cupcake tin.
- Bake for about 12 minutes or until golden brown. Allow cooling before removing from the tin.
- For the ganache, heat dark chocolate, butter, and cream in intervals until smooth.
- Fill each cookie cup with ganache and top with mini eggs.
Nutrition
- Serving Size: 1 cookie cup (62g)
- Calories: 293
- Sugar: 21g
- Sodium: 105mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 41mg
Find it online: https://madebykiara.com/mini-egg-cookie-cups/