Bleeding Goeey Butter Cake Stuffed Chocolate Cookie Cups
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.
Servings: 12 Cakes
Calories: 356kcal
Ingredients
Chocolate Cookies;
- 180 g Butter, Softened (¾ Cup)
- ½ Cup Sugar
- ⅔ Cup Brown Sugar
- 2 Large Eggs
- 2 teaspoon Vanilla Extract
- ½ Cup Cocoa
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 2 Cups All Purpose Flour
Butter Cake Filling;
- 125 g Cream Cheese
- ½ teaspoon Vanilla Extract
- 50 g Butter, Melted (¼ Cup)
- 1 Large Egg
- 1 Cup Icing Sugar
- ½ - 2 teaspoon Red Food Colouring
Instructions
- 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 ½ 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.
Notes
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.
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.
Nutrition
Calories: 356kcal