Easter Chocolate Chip Cups
The idea for a cookie cup came from a local cupcake cafe I was at where they had them filled with ganache and topped with a raspberry. But when it comes to kids and Easter, chocolate chips and mini eggs are a must! I used my basic chocolate chip cookie recipe for the cups, but if you want to use a pre-made cookie dough that would work as well (but you know me, I always preach made from scratch).
I also added shredded coconut before topping with the mini eggs to give the cups the sort of Easter basket look. Another option you could try would be to get some food coloring, and dying the coconut typical Easter colours. Let your creative style inspire you!
For the filling of the cups, I melted some chocolate chips over low heat and added some butter to keep it silky. Once it cooled a bit, I filled a piping bag, and used that to fill the cups. Way easier than using a spoon and keeps the sides of the cups cleaner. Put the coconut on the chocolate while it's still liquid so it sticks to it, then top with the mini eggs.
I hope whatever you and your family are doing this weekend, you have a great Easter together and if you're looking for a fun activity with the kids, this might just do the trick.
- The Kid
1/2 cup unsalted butter (just barely melted)
3/4 cup packed brown sugar
1/4 cup sugar
2 tbsp pure maple syrup
2 tsp vanilla extract
1+3/4 cup all purpose flour
1/4 tsp baking soda
1/3 tsp salt
1 cup chocolate chips (I used milk but you can use dark, white, a mix, whatever you like)
For the filling
2 cups chocolate chips (or chocolate wafers)
1 tbsp butter
Pinch of shredded coconut
3 mini eggs
1. Pre-heat oven to 350F
2. Spray mini muffin tin with cooking spray, or grease with butter, set aside.
3. Microwave butter for 20-30 seconds to almost melt it. Add butter, brown sugar and granulated sugar to a medium bowl. Beat with a mixer until well combined.
4. Add maple syrup, vanilla extract and egg to mixture and mix on low speed until combined.
5. Add the flour, baking soda, and salt and mix until the flour has all been incorporated and the dough comes together. The dough should be soft, but firm enough to hold together.
6. Add chocolate chips and use a spoon to combine into the dough.
7. Drop the dough into the mini muffin tins (approx 1.5 tbsp scoops) in a ball shape, then bake for 15-17 minutes. Be sure to keep an eye on them.
8. Let cool for a few minutes, then using another mini muffin tin, gently press the bottom of the moulds into the cookie balls, making a cup. If you don't have a second tin, you can use a teaspoon, or anything else that can create a well.
9. Let the cookies cool in the tin and make the chocolate filling
10. Add chocolate to a small saucepan and cook over low heat, stirring often. Add the butter and continue to cook and stir until the chocolate chips have all melted. Let cool for a couple minutes then add to a piping bag, then fill the cups with the chocolate
11. Top with shredded coconut, and mini eggs and you're all done!
Enjoy and have a happy Easter!