Name: Chocolate Cookie Cups with Mini Eggs: A Festive and Easy Spring Treat
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: In a large mixing bowl, cream the softened butter with both sugars using an electric mixer until light and fluffy. This takes about 2–3 minutes.; Beat in the egg and vanilla extract until well incorporated.; In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.; Add the dry mixture gradually into the wet ingredients, mixing on low speed until just combined.; Fold in the chocolate chips and crushed mini eggs with a spatula.; Cover the bowl and chill the dough for at least 30 minutes. This helps prevent spreading.; Preheat your oven to 180°C (350°F).; Lightly grease the wells of a 12-hole muffin tin.; Divide the chilled dough into 12 equal portions (about 45–50 grams each) and roll them into balls.; Press each ball of dough into a muffin tin cavity, flattening and pushing the dough slightly up the sides to form a cup shape.; Bake in the preheated oven for 10–12 minutes, or until golden brown and set.; Once baked, remove from the oven and immediately press down the center of each cookie with a small spoon or the back of a measuring tablespoon to reinforce the cup shape.; Let the cookie cups cool in the pan for about 15 minutes before carefully removing them. Transfer to a wire rack to cool completely.; Place the chopped dark chocolate in a heatproof bowl.; In a small saucepan, heat the cream over medium heat until just beginning to simmer (do not boil).; Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes to melt.; Stir gently with a spatula until smooth and glossy. Add the butter and stir until it fully melts into the ganache.; Allow the ganache to cool slightly so it thickens but is still pourable.; Spoon or pipe the ganache into the center of each cooled cookie cup. You want to fill them just to the top.; Press 3 whole mini eggs gently into the ganache while it’s still soft.; Let the cups sit at room temperature or refrigerate briefly to allow the ganache to set fully.

Ingredients

Scale

1. Prepare the Dough

In a large mixing bowl, cream the softened butter with both sugars using an electric mixer until light and fluffy. This takes about 2–3 minutes.
Beat in the egg and vanilla extract until well incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry mixture gradually into the wet ingredients, mixing on low speed until just combined.
Fold in the chocolate chips and crushed mini eggs with a spatula.
Cover the bowl and chill the dough for at least 30 minutes. This helps prevent spreading.

2. Shape and Bake the Cookie Cups

Preheat your oven to 180°C (350°F).
Lightly grease the wells of a 12-hole muffin tin.
Divide the chilled dough into 12 equal portions (about 45–50 grams each) and roll them into balls.
Press each ball of dough into a muffin tin cavity, flattening and pushing the dough slightly up the sides to form a cup shape.
Bake in the preheated oven for 10–12 minutes, or until golden brown and set.
Once baked, remove from the oven and immediately press down the center of each cookie with a small spoon or the back of a measuring tablespoon to reinforce the cup shape.
Let the cookie cups cool in the pan for about 15 minutes before carefully removing them. Transfer to a wire rack to cool completely.

3. Make the Ganache

Place the chopped dark chocolate in a heatproof bowl.
In a small saucepan, heat the cream over medium heat until just beginning to simmer (do not boil).
Pour the hot cream over the chocolate and let sit undisturbed for 2 minutes to melt.
Stir gently with a spatula until smooth and glossy. Add the butter and stir until it fully melts into the ganache.
Allow the ganache to cool slightly so it thickens but is still pourable.

4. Assemble the Cookie Cups

Spoon or pipe the ganache into the center of each cooled cookie cup. You want to fill them just to the top.
Press 3 whole mini eggs gently into the ganache while it’s still soft.
Let the cups sit at room temperature or refrigerate briefly to allow the ganache to set fully.

Cook Mode Prevent your screen from going dark

Instructions

Don’t skip chilling the dough – it helps the cookies hold their shape and gives a chewier texture.
Use a scale for precision if you have one. It helps maintain consistent sizing across all cups.
Be gentle when removing cups from the muffin tin – use a butter knife to loosen the edges first.
If you don’t have mini eggs, swap in small chocolate-covered candies or chocolate chunks for a similar result.
Use high-quality chocolate for the ganache. It makes a noticeable difference in taste and texture.
Make ahead option: You can make the cookie cups a day ahead and fill them with ganache the next day. Just store the baked cups in an airtight container.

Notes

These cookie cups are great served at room temperature, where the ganache stays soft and creamy.
Add a sprinkle of sea salt flakes on top of the ganache before adding the mini eggs for a gourmet twist.
Pair with coffee or tea as a luxurious afternoon snack.
Serve on a platter with pastel-colored decorations for baby showers, birthdays, or spring-themed parties.

These also make fantastic DIY dessert gifts—just pack a few in a treat bag and tie with ribbon.

Author: Rosa
Prep Time: 30 minutes (plus 30 minutes chilling and 15 minutes cooling)
Cook Time: 12 minutes