The Baking Post #2: Mini Egg and Nutella Easter Cookie Cups

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There’s nothing like a holiday to bring out my baking spirit and Easter is probably my favourite time of year to whip out my apron and chef hat. A couple of weeks ago The Co-op got in touch to ask me if I would like to team up with them to create my own Easter recipe and after a quick search on Pinterest for some inspiration I readily accepted the challenge. 

One thing I was certain of was that I wanted my recipe to include one of my favourite things about Easter…Mini Eggs! I wanted to make something that would be perfect as a sweet treat over the Easter weekend, or something that could even be given as an alternative present to an easter egg and so my Mini Egg and Nutella Easter Cookie Cups were born...

The recipe is super simple and doesn’t take too long to make, leaving lots of time for lie-ins and Netflix over the bank holiday! 

Ingredients 

For the chocolate chip cookie cups
170g butter
130g brown sugar
130g white sugar
1 tbsp white vinegar
2 large eggs
1 tbsp vanilla essence 
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp bicarbonate of soda 
280g Plain Flour
260g chocolate chips

For the filling
1 jar of Nutella 
1 bag of mini eggs 

Method

1. Preheat oven to 190°C and grease a muffin pan – make sure you apply a lot of butter, especially around the edges of each hole as it is important that your cookie cups don’t stick to the pan.
2. In a large bowl cream together the butter and sugars until you get a light and fluffy texture. 
1. Mix in the vinegar, eggs and vanilla essence until they are well blended together. 
2. Now add the in salt, baking powder, bicarbonate of soda and flour until combined to form a cookie dough mixture
3. Add the chocolate chips, you can add as many or as few as you like as the filling will be plenty chocolatey already!
4. Using an ice cream spoon, portion the dough into the muffin tin filling each section approximately half full of dough. It is really key that you don’t overfill the sections, otherwise the dough will rise over the edge of the tin and lose its cup like structure. 
5. Gently push the dough slightly up at the edges to encourage the sides to rise more than the middle – be careful not to leave too thick a layer of mixture at the bottom as otherwise the bottom of the cups won’t cook and will be too weak to hold the filling. 
6. Bake for roughly 12 minutes or until edges are lightly browned.
7. Leave to cool for 10 minutes and then if necessary gently press down the middle to create the cup shape (This stage may not be necessary depending on how your cups have risen)
8. Leave to cool for another 10 minutes before lifting your cups out of the tray and then leave to cool fully before you place in the filling.
9. Heat up your Nutella by putting it in the microwave for approximately 20 seconds – this just makes the Nutella slightly more malleable when putting it into your cookie cups.
10. Scoop as much or as little Nutella into your cups as you like – I usually fill mine to just beneath the upper edge of the cups
11. Decorate with 3 mini eggs and dust lightly with icing sugar – Voila! 

I think they taste best when you eat them warm so my top tip would be to gobble them up as soon as your filling is done. If you did want to save some for later, popping them in the microwave for 20 seconds will do just the trick to make them gooey and delicious. 

So that’s my Easter recipe complete! If you give it a go then be sure to comment below or send me your pictures on twitter @charlphilpotts.

Happy baking!

Charlotte x

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