Only two weeks to go until Halloween and to celebrate I have a special treat for you. (This is not a trick I promise!). This recipe is perfect for Halloween. Bleeding Gooey Butter Cake Stuffed Chocolate Cookie Cups: A buttery, vanilla, cheesecake like center that has been encased in a soft and chewy chocolate cookie. Serve these at a party, make them to eat while watching those scary movies, or just indulge in these delicious, gooey cups.
This idea came to me when I was trying to come up with new recipes. After the success of my chocolate chip cookie cup adventure (Peanut Butter Nutella Filled Chocolate Chip Cookie Cups), I wondered how a chocolate cookie cup would go. However coming up with a filling was tough. I didn’t want a typical peanut butter or Nutella filling, I wanted different. Unique. Over-the-top. That was when I thought of the Chocolate Nougat Gooey Butter Cake recipe I posted a few months ago. That topping that is similar to a cheesecake but richer, more buttery and oh so delicious, I just knew I had to test this idea.
Once I decided to test these I had a brainwave. (If you know me, you know that I am constantly saying I have had a brainwave or an epiphany but that just seems to be how my brain works.) I thought of colouring the center red and turning these into a spooky, Halloween treat rather than just a normal, everyday treat. I was hoping the gooey center would look a bit like oozing blood and as you can see, it certainly does.
For the cookie cup, I used the chocolate cookie recipe I used for the Cookie Dough Stuffed Chocolate Cookies due to it being so soft yet chewy and so rich and chocolatey. The contract between the rich chocolate outside and the buttery vanilla center is seriously incredible!
Someone pointed out these would also make fantastic desserts for Christmas and even Valentines Day! Obviously the red would no be symbolizing blood, but if you made half red and half green these would be perfect for Christmas and if you have a heart shaped muffin tray, these would be so cute for Valentines Day. (If you aren’t baking these for Halloween or you just don’t have red food colouring you can of course leave the center its natural colour.)
Serve these warm to have them oozing “blood” or allow them to set in the fridge for a set center and easier serving. Don’t forget to check out the video below for a tutorial on how to make these and happy baking! I just know you are going to love this recipe.
- 180 g Butter, Softened (3/4 Cup)
- 1/2 Cup Sugar
- 2/3 Cup Brown Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1/2 Cup Cocoa
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 Cups All Purpose Flour
- 125 g Cream Cheese
- 1/2 tsp Vanilla Extract
- 50 g Butter, Melted (1/4 Cup)
- 1 Large Egg
- 1 Cup Icing Sugar
- 1/2 - 2 tsp Red Food Colouring
First make the chocolate cookie dough.
Beat the butter, brown sugar and sugar together until fluffy.
Beat in the vanilla and eggs.
Finally beat in the cocoa, flour, baking powder and baking soda.
Place in the fridge to harden for 30 minutes.
While that's setting, make the butter cake filling.
Beat the cream cheese, eggs, vanilla and butter together until smooth and creamy.
With the beater on, add the icing sugar and beat until all incorporated.
Add in the red food colouring a few drops at a time until you have a blood red colour. I needed two teaspoons worth but every brand of food colouring is different so start at 1/2 a teaspoon.
Preheat the oven to 180°C (350°F) and grease a muffin tin.
Press two thirds of the chocolate cookie dough in the base and up the sides of each muffin case.
Place a tablespoon of the butter cake filling mixture in the middle of each one. Keep going until there is none left.
Flatten the rest of the chocolate cookie dough and top each cookie cup.
Bake for 20-25 minutes. The outside should be set and cooked but the inside all soft and wobbly.
Allow to cool for 10 minutes before removing from the tray and serving or placing them in the fridge.
You don't have to colour these red.
Serve warm to get the oozing effect otherwise place them in the fridge for two hours to set for easier serving.
Store in the fridge.