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

I am slightly addicted to cookie bakes, can you all tell?! If not… where have you been! They are by far my favourite thing to bake at the moment, and when you add in a delicious theme such as Mini Eggs or even a topping like a whipped ganache I am SOLD.

This recipe is a cute little treat for Easter, that is slightly more special and presentable than a regular cookie, and still just as easy to bake and enjoy.

Easter Bakes

We are well and truly into the easter baking season now, and I am here for it. I have what feels like endless easter bakes in my back catalogue now and I genuinely can’t keep up anymore. I just adore any seasonal baking.

Let’s be honest now though, out of all the Easter bakes that I have.. my mini egg ones are by far my most popular ones. I can never keep up with how popular they are, and either way… I don’t get bored of them. I dread to think sometimes how many packets of Mini Eggs I have no bought for this blog and recipe developing, but it’s worth every single packet.

My mini egg nyc cookies are one of my most popular recipes I have ever produced, along with my mini egg cheesecake, and you all look forward to me posting them again and again on my social media each year, so I thought this year? I need another beauty. I just wanted to post another mini egg based recipe that I know you will all LOVE.

Cookie Dough

When looking at this recipe, I combined the ideas of my cookie recipes such as my NYC Cookies, as well as my caramel cookie cups which have been on my blog for a few years now.

Butter – For this sort of bake, you can use a block butter, or a baking spread.
Sugar – I went for all light brown sugar as I like the flavour, but you can swap all or part of it for white granulated sugar like in my other cookie bakes
Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of in this cookie recipe
Vanilla – Optional, but adds a delicious flavour.
Flour – Plain flour is the best so you don’t get a cake like cookie
Raising agents – For these, I use bicarbonate of soda which is classic for a cookie bake. Baking powder is different.
Salt – I always add sea salt to my cookies because it’s delicious, but you can definitely leave it out, or use salted butter
Chocolate chips – I used milk chocolate chips as it’s what I had in my cupboard, but any work well
Mini Eggs – I used more mini eggs compared to chocolate chips, but I did still crush these slightly

The Tin

When making these mini egg cookie cups, I used this 12 hole muffin tin. I wanted to make the recipe as easy as possible, and using a muffin tin like this was the best, and also, most people already own a muffin tin. I found it best to grease each hole of the muffin tin, and then line each hole with strips of parchment paper.

If you want, you can easily do two strips of parchment paper per hole, the more the merrier really, and it will help prevent the cookie cups getting stuck once they have been baked. The greasing also helps prevent this as well. Or, you can add small circles of parchment to the base.

If you wanted the cookie cups to have a straighter side, the recipe also works in a 12 hole mini cake tin like this one – these will naturally have straighter sides anyway, and have a loose bottom to the tin so it’s easy to get the cookie cups out.

When I add the cookie dough to the tin, you can press the dough down slightly in the middle to create a dip for later on with the ganache, but this is optional. Naturally they will dip slightly anyway for this.

Whipped Ganache

When it came to the topping of these mini egg cookie cups, I didn’t want to use buttercream or a cream cheese frosting like I have used in cookie bakes before, I wanted to do something a little different. I was mainly inspired by my valentines brownie I posted a few weeks ago, but a whipped ganache is my new addiction.

Because of the sweetness of the cookie dough, and the mini eggs, I wanted to make a dark chocolate ganache. I know a lot of people don’t like dark chocolate, but it works to make it balance the sweetness.

Making the ganache with equal quantities of dark chocolate and double cream, melting these together in the microwave, or heating the double cream in a pan on the hob and pouring over chocolate, you then leave it to set to a thick peanut butter consistency.

Letting the ganache sit and thicken itself makes the whipping process much more successful and quicker, and creates a light and mousse like ganache that’s a dream to pipe with. Although, make sure you make it as you are going to pipe it, because it does set quickly.

If you want to make a milk chocolate ganache however, you can, but you will need two parts chocolate, to one part cream, as the cocoa content in milk chocolate is much lower compared to dark chocolate.

Tips & Tricks

These last for 4-5+ days once made
These will freeze for 3+ months
If you want a milk chocolate ganache, use a 2:1 ratio, instead of 1:1
The mini eggs can be swapped for most other chopped up chocolates
You can use whatever flavour chocolate chip you want
You can sub the cornflour for 25g more plain flour
You can make these chocolate flavoured by replacing 50g of flour with 35g cocoa powder
This is the tin I use
This is the cookie scoop I used