Easter Chocolate Cookie Cups

INGREDIENTS

• 1 cup unsalted butter, softened
• 3/4 cup caster sugar
• 1 tsp salt
• 2 tsp vanilla extract
• 2 cups plain flour

CHOCOLATE FILLING

• 250g cream cheese, room temperature
• 1 cup icing sugar, shifted
• 1/2 cup cocoa powder

DIRECTIONS

1. Preheat Kambrook Air Chef to 180 degrees Celsius for 5 minutes.
2. Grease with butter individual mini muffin tins and set aside.
3. Using a leaf attachment on a bench mixer, beat the butter and sugar until lightened in colour and fluffy. Gradually add the salt, vanilla and flour and mix well.
4. Once it joins into a ball, remove from the mixer. Divide it into 24 parts and roll each into balls, no larger than a ping pong ball. Place each ball into a greased mini muffin pan, and push the middle down with your thumb to make a depressio in the center. Note, the number of cups you make depends on the size of your muffin tins.
5. Bake the cases in the Kambrook Air Chef for 20 minutes or until cookie cups are set.
6. When the cookie cups are finished, place them on a wire rack and allow to cool completely. Pop cookie cups out of the right out of the tin with a knife.
7. Using hte blending blade of the Kambrook X Blade Pro food Prep System, blend all filling ingredients together until smooth.
8. Fill the wells with the chocolate mixture and top with sugar coated easter eggs, colored lollies, white chocolate freckles or anything that gives the final product an easter look and feel.