Cookies and Bars
Cake Batter Funfetti Cookie Cups with Nutella Ganache
These soft, buttery cookie cups taste exactly like nostalgic birthday cake thanks to a secret ingredient in the dough. Filled with a velvety dark chocolate and Nutella ganache, they are a decadent, crowd-pleasing treat that looks professional but is incredibly simple to make at home.
- Prep
- 20 min
- Cook
- 15 min
- Serves
- 12
- Level
- Easy
- Per serving
- 285 kcal
Method
Preheat your oven to 350°F (175°C) and grease a standard 12-cup muffin tin thoroughly with non-stick spray.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Beat in the egg, vanilla extract, and almond extract until fully incorporated.
In a medium bowl, whisk together the flour, dry cake mix, and baking soda. Gradually add these dry ingredients to the butter mixture, mixing until a soft dough forms.
Gently fold in the rainbow sprinkles using a spatula.
Scoop approximately 2 generous tablespoons of dough into each prepared muffin cup. Do not flatten them.
Bake for 12-15 minutes. The edges should be a very light golden brown, but the centers will still look slightly soft.
Remove from the oven and immediately use the back of a measuring spoon or a shot glass to press a deep well into the center of each hot cookie.
Allow the cookie cups to cool completely in the tin before attempting to remove them.
For the ganache, place dark chocolate chips and Nutella in a small bowl. Heat the heavy cream until it just begins to bubble, then pour it over the chocolate. Let sit for 2 minutes, then whisk until smooth.
Spoon the ganache into the center of each cooled cookie cup. Garnish with extra sprinkles and let set for 30 minutes.
Notes
Use a shot glass dipped in sugar to press the centers down; the sugar prevents the glass from sticking to the warm dough.
Do not overbake! These are best when they are slightly soft and chewy. They will firm up as they cool.
If the cookie cups are stuck, run a thin knife around the edges after they are completely cold.
The almond extract is the secret to that authentic 'cake batter' flavor—don't skip it!
