I think that it is safe to say that Cadbury Mini Eggs are my VERY favorite chocolate candy.  That is a huge statement to make considering how many different chocolate candies I love.  Part of my love for them is because of the memories I have associated with the only-once-a-year-treat.  I could always count on there being a crystal candy dish filled with the chalky, matte, pastel-colored beauties at my mom’s house around Easter.  Now that I am all grown up (???) I set strict limits on only allowing myself to purchase one bag per year of the creamy Cadbury treats because I am realistic and know that any willpower I pretend to have on a daily basis quickly goes out the window when those tiny chocolate eggs are in my presence.  This year, I wanted to feature my beloved Cadbury Mini Eggs and I made a whopper of a treat to show them off!

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

The milk chocolate ganache that fills these Chocolate Chip Cookie Cups is other-worldly.  Do you know the perfectly fudge texture of the middle layer of a Dairy Queen ice cream cake?  That is the texture that it reminds me of.  This milk chocolate ganache is firm enough that it will stay put and not run all over the place, but flowable enough to scoop or spread exactly where you want it.  Let’s just say I will be making this ganache often and smearing it on everything I eat.

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

Chocolate Chip Cookie Cups with Milk Chocolate Ganache are the perfect bed to rest my precious Cadbury Mini Eggs atop.  I’m really into cookie cups lately because I would always choose a cookie over a cupcake, yet i love the presentation of a perfectly frosted and sprinkled cupcake, so cookie cups are the best of both desserts.  I also love that cookie cups allow for a  soft and chewy cookie center every time.

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

These Chocolate Chip Cookie Cups with Milk Chocolate Ganache are the perfect dessert to celebrate the upcoming Easter holiday, or any occasion.  Anyone who loves chocolate (most of the world’s population) and/or chocolate chip cookies (every human with taste buds, duh) will be overjoyed if you present them with these ultimate chocolate treats.

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

Chocolate Chip Cookie Cups with Milk Chocolate Ganache

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 2 hours, 42 minutes

Yield: 42 cookie cups

Chocolate Chip Cookies Cups with Milk Chocolate Ganache: Perfectly chewy cookie cups topped with thick and fudgey chocolate ganache and Cadbury Mini Eggs


    For the chocolate chip cookie cups
  • 3/4 cup (12 Tbsp) unsalted butter at room temperature
  • 2/3 cup packed brown sugar
  • 2/3 cup white sugar
  • 1 Tbsp white vinegar
  • 2 large eggs
  • 1 Tbsp vanilla
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups mini semi-sweet chocolate chips
  • For the milk chocolate ganache
  • 3/4 cup whipping cream
  • 2 cups chopped good quality milk chocolate (Guittard is my favorite)
  • For decoration
  • 1 bag Cadbury mini eggs
  • sprinkles


    For the chocolate chip cookie cups
  1. Preheat oven to 375 degrees. Liberally grease a mini muffin pan.
  2. In a large bowl, with an electric mixer, cream together butter and sugars until light and fluffy, about 2 minutes.
  3. Mix in vinegar, eggs and vanilla until well blended.
  4. Mix in salt, baking powder, baking soda and flour until combined. Mix in mini chocolate chips.
  5. Using a small cookie scoop or spoon, portion dough into muffin tin filling each cavity 2/3 full of dough.
  6. Bake 12 minutes or until edges are lightly browned.
  7. Cool completely and remove from pan.
  8. For the milk chocolate ganache
  9. Place cream into a microwave safe bowl and heat for 45-60 seconds until almost simmering (do not boil). Add chopped chocolate to heated cream and set aside for 5 minutes.
  10. After 5 minutes stir to combine. If chocolate is not completely melted, microwave mixture in 15 second increments and stir until smooth.
  11. Chilll ganache in refrigerator to set for 1-2 hours.
  12. To assemble
  13. Scoop 2 tsp of cooled ganache onto each cooled cookie cup using a small cookie scoop or spoon. Top each cookie cup with sprinkles and a Cadbury Mini Egg.
  14. Chocolate chip cookie recipe adapted from King Arthur Flour Cookie Companion

Chocolate Chip Cookie Cups with Milk Chocolate Ganache {satisfymysweettooth.com}

This recipe was inspired by Beyond Frosting

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Some desserts just unexpectedly blow your mind.  I love when you don’t have very high expectations and then you are shocked and awed by how delightful something is.

I had some girls over for lunch last week and I wanted to make something festive for dessert.  Most girls I know at least like, if not love chocolate.  I saw this recipe and thought it looked pretty good and since I have conquered my fear of meringues recently with these guys,

I was not intimidated to make this cake with a fluffy meringue topping.

Remember when molten lava cakes were all the rage and you could find them on any restaurant’s dessert menu?  Well this brownie cake reminds me of the rich, gooeyness of one of those cakes.  Just when you think the richness will overwhelm you, the light, crispy peppermint meringue comes to the rescue.  I always love the sticky, fudginess of ganache and so I could not resist taking this cake over the top by drizzling it with yet more chocolate.  And since ’tis the season, why would I not sprinkle some sparkly crushed candy canes over the top of the molten ganache?

Really, if you want to impress someone with a heart-stopping, mind-blowing dessert, this Peppermint Meringue Brownie Cake with Chocolate Ganache and Crushed Candy Canes will make any sweet tooth swoon, yet won’t keep you in the kitchen all day.

Peppermint Meringue Brownie Cake with Chocolate Ganache and Crushed Candy Canes

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 75 minutes

Yield: 1 9-inch cake


A dense and fudgey brownie cake topped with light and airy peppermint meringue, chocolate ganache and crushed candy canes


    For the cake:
  • 1 stick (8 Tbsp) unsalted butter, room temperature
  • 8 ounces (~1 1/3 cups) semi-sweet chocolate chips
  • 1 cup sugar
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup flour
  • For the peppermint meringue:
  • 4 ounces (~3/4 cup) mini semi-sweet chocolate chips
  • 1 Tbsp cornstarch
  • 4 egg whites
  • pinch of cream of tartar
  • 1 cup sugar
  • 1/4 tsp peppermint extract
  • For the ganache and garnish:
  • 1/2 cup heavy cream
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup crushed peppermint candy canes


  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch springform pan with nonstick cooking spray.
  3. Place butter and semi-sweet chocolate in a large microwave-safe bowl and microwave in 1 minute increments until chocolate is mostly melted. Stir to combine.
  4. Whisk sugar, salt and eggs into chocolate mixture.
  5. Whisk in flour until no streaks remain.
  6. Pour batter into prepared pan and bake for 20 minutes.
  7. While the cake bakes, prepare the meringue by beating egg whites and cream of tartar in a medium bowl with an electric mixer on medium speed. Once egg whites become frothy and bubbly, slowly add in sugar. Increase mixer speed to high and beat until stiff peaks form (you can turn the bowl upside down and the stiff egg whites do not move).
  8. Use a spatula to fold in mini chocolate chips, cornstarch and peppermint extract.
  9. Spread meringue mixture on top of baked cake and return to the oven for 32-35 minutes or until the meringue is lightly browned and cracked.
  10. Cool completely on a wire rack before removing from springform pan.
  11. Make ganache while cake is cooling:
  12. Place chocolate chips into a medium bowl.
  13. Heat heavy cream in a small saucepan until almost simmering.
  14. Pour hot cream over chocolate chips. Let sit for 5 minutes to melt chocolate and then stir to combine.
  15. Drizzle ganache over top of cake and immediately top with crushed candy canes.
  16. Recipe adapted from Everyday Food Magazine

melt chocolate and butter together

whisk in sugar, salt and eggs

whisk in flour

pour into pan and bake

to make meringue, beat egg whites and cream of tarter until bubbly

add sugar and increase mixer speed to high until stiff peaks form (will take several minutes)

spread meringue on top of baked cake and bake again

cool, then drizzle with ganache and crushed candy canes

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