Mini Egg Cookie Cups! – Jane’s Patisserie

Mini egg cookie cups with chopped mini eggs, chocolate chips, and a whipped chocolate ganache topping… good for Easter! 

I’m barely hooked on cookie bakes, are you able to all inform?! If not… the place have you ever been! They’re by far my favorite factor to bake for the time being, and while you add in a scrumptious theme resembling Mini Eggs or perhaps a topping like a whipped ganache I’m SOLD.

This recipe is a cute little deal with for Easter, that’s barely extra particular and presentable than a daily cookie, and nonetheless simply as simple to bake and revel in. 

Easter Bakes

We’re nicely and actually into the easter baking season now, and I’m right here for it. I’ve what looks like infinite easter bakes in my again catalogue now and I genuinely can’t sustain anymore. I simply adore any seasonal baking. 

Let’s be trustworthy now although, out of all of the Easter bakes that I’ve.. my mini egg ones are by far my hottest ones. I can by no means sustain with how widespread they’re, and both manner… I don’t get tired of them. I dread to suppose generally what number of packets of Mini Eggs I’ve no purchased for this weblog and recipe growing, nevertheless it’s value each single packet. 

My mini egg nyc cookies are one among my hottest recipes I’ve ever produced, together with my mini egg cheesecake, and also you all look ahead to me posting them repeatedly on my social media every year, so I assumed this yr? I want one other magnificence. I simply wished to publish one other mini egg based mostly recipe that I do know you’ll all LOVE. 

Cookie Dough

When taking a look at this recipe, I mixed the concepts of my cookie recipes resembling my NYC Cookies, in addition to my caramel cookie cups which have been on my weblog for a couple of years now. 

• Butter – For this type of bake, you should utilize a block butter, or a baking unfold. 
• Sugar – I went for all mild brown sugar as I just like the flavour, however you possibly can swap all or a part of it for white granulated sugar like in my different cookie bakes 
• Egg – I have a tendency to make use of medium eggs in my bakes, however you should utilize one giant egg as an alternative of on this cookie recipe
• Vanilla – Non-obligatory, however provides a scrumptious flavour. 
• Flour – Plain flour is the very best so that you don’t get a cake like cookie 
• Elevating brokers – For these, I take advantage of bicarbonate of soda which is basic for a cookie bake. Baking powder is totally different. 
• Salt – I all the time add sea salt to my cookies as a result of it’s scrumptious, however you possibly can positively go away it out, or use salted butter
• Chocolate chips – I used milk chocolate chips because it’s what I had in my cabinet, however any work nicely 
• Mini Eggs – I used extra mini eggs in comparison with chocolate chips, however I did nonetheless crush these barely 

The Tin 

When making these mini egg cookie cups, I used this 12 gap muffin tin. I wished to make the recipe as simple as attainable, and utilizing a muffin tin like this was the very best, and in addition, most individuals already personal a muffin tin. I discovered it greatest to grease every gap of the muffin tin, after which line every gap with strips of parchment paper. 

If you need, you possibly can simply do two strips of parchment paper per gap, the extra the merrier actually, and it’ll assist stop the cookie cups getting caught as soon as they’ve been baked. The greasing additionally helps stop this as nicely. Or, you possibly can add small circles of parchment to the bottom.

Should you wished the cookie cups to have a straighter facet, the recipe additionally works in a 12 gap mini cake tin like this one – these will naturally have straighter sides anyway, and have a unfastened backside to the tin so it’s simple to get the cookie cups out.

Once I add the cookie dough to the tin, you possibly can press the dough down barely within the center to create a dip for afterward with the ganache, however that is non-obligatory. Naturally they’ll dip barely anyway for this.  

Whipped Ganache

When it got here to the topping of those mini egg cookie cups, I didn’t wish to use buttercream or a cream cheese frosting like I’ve utilized in cookie bakes earlier than, I wished to do one thing slightly totally different. I used to be primarily impressed by my valentines brownie I posted a couple of weeks in the past, however a whipped ganache is my new dependancy. 

Due to the sweetness of the cookie dough, and the mini eggs, I wished to make a darkish chocolate ganache. I do know lots of people don’t like darkish chocolate, nevertheless it works to make it steadiness the sweetness. 

Making the ganache with equal portions of darkish chocolate and double cream, melting these collectively within the microwave, or heating the double cream in a pan on the hob and pouring over chocolate, you then go away it to set to a thick peanut butter consistency. 

Letting the ganache sit and thicken itself makes the whipping course of rather more profitable and faster, and creates a light-weight and mousse like ganache that’s a dream to pipe with. Though, be sure to make it as you will pipe it, as a result of it does set shortly. 

If you wish to make a milk chocolate ganache nonetheless, you possibly can, however you will have two elements chocolate, to at least one half cream, because the cocoa content material in milk chocolate is way decrease in comparison with darkish chocolate. 

Ideas & Methods 

• These final for 4-5+ days as soon as made
• These will freeze for 3+ months
• If you need a milk chocolate ganache, use a 2:1 ratio, as an alternative of 1:1
• The mini eggs could be swapped for many different chopped up candies
• You should use no matter flavour chocolate chip you need
• You’ll be able to sub the cornflour for 25g extra plain flour
• You can also make these chocolate flavoured by changing 50g of flour with 35g cocoa powder 
• That is the tin I take advantage of
• That is the cookie scoop I used

Cookie cups

• 115 g unsalted butter/baking unfold
• 200 g mild brown smooth 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)

Ornament

• 150 g darkish chocolate
• 150 g double cream
• mini eggs

• Preheat the oven to 190ºc/170ºc fan and seize a 12 gap muffin tin. 

• Grease and line with strips of parchment paper

• Add the butter and sugar to a bowl and beat collectively

• Add the vanilla and egg and blend once more

• Add the flour, bicarb, salt and cornflour and blend once more

• Add the chocolate chips and mini eggs 

• Break up between the 12 holes, I take advantage of a 5cm cookie scoop, after which press into every one.

• You can also make a gap within the center as you press if you wish to make extra of a dip

• Bake within the oven for 14-16 minutes, after which go away to chill within the tin

• As soon as cooled, use the strips to assist take away them from the tin

• Add the darkish chocolate and cream to a bowl and soften collectively

• Go away to set to a peanut butter consistency after which whip on a excessive velocity

• Pipe into the center of the cookie cups after which add mini eggs 

• These final for 4-5+ days as soon as made
• These will freeze for 3+ months
• If you need a milk chocolate ganache, use a 2:1 ratio, as an alternative of 1:1
• The mini eggs could be swapped for many different chopped up candies
• You should use no matter flavour chocolate chip you need
• You’ll be able to sub the cornflour for 25g extra plain flour
• You can also make these chocolate flavoured by changing 50g of flour with 35g cocoa powder 
• That is the tin I take advantage of
• That is the cookie scoop I used

ENJOY!

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J x

© Jane’s Patisserie. All photos & content material are copyright protected. Don’t use my photos with out prior permission. If you wish to republish this recipe, please re-write the recipe in your personal phrases and credit score me, or hyperlink again to this publish for the recipe.