Mini Cookie Cakes with Chocolate Cream Cheese Icing

Mini Cookie Cakes with Chocolate Cream Cheese Icing

These are cupcake size cakes with amazing CHOCOLATE cream cheese icing and are super easy to make - just bake some cookies, mix up some icing and put it all together.  This recipe has an icing recipe - but feel free to mix up your favourite icing, or buy one ready made.  We added sprinkles for a bit of a celebration vibe - but add what you want - nuts? grated chocolate? cachous/dragees (whatever they are called - those little silver balls - like oversized 100 and 1000's) - or nothing at all.

NOTE:  if you have mini cake tins (like cupcake size) use them and you will have nice straight sides on your cookie cake - we dont so just used a cupcake tin and it worked perfectly. 

INGREDIENTS

As many cookie doughs as you like - we made 18 to make 9 "cakes" and used chocolate chip cookie dough, but I think the celebration dough would make amazing cookie cakes.

ICING INGREDIENTS

 115 g salted butter room temperature

115g full fat cream cheese softened

1/1/2 cups icing sugar

2 ½ tablespoons unsweetened Dutch cocoa powder

1 teaspoon vanilla

2 tablespoons cream

METHOD

Get your butter and cream cheese out of the fridge to come to room temperature.

Preheat oven to 190C and spray or grease your cupcake tin.

When the oven is ready, place a raw cookie dough in each hole and place in the oven for 10 minutes

Remove from the oven and leave to cool for AT LEAST 20 minutes or as long as you think is necessary as the cookies are soft when warm and will be difficult to remove from the tins when they are still hot. 

While the cookies are cooling make some icing

Using an electric mixer, whisk beat the butter and cream cheese together for 3-5 minutes until smooth and creamy.  

Sieve the cocoa and icing sugar together and add half to the butter mixture (start it slow or you will end up covered in icing sugar) and mix to combine

Add the second half of icing sugar mix and repeat above

Once it is combined, add the vanilla and cream and then turn your mixer up to high and beat for 5 minutes.  If the icing feels soft at this stage, place in the fridge to set up for a while before piping.  (We put it in an icing bag and placed it ready to go in the fridge while we were waiting for the cookies to cool)

Once everything is cool - take the cookies out of your tin.  Sometimes they just come out easily and some times the chocolate has melted into the bottom of the tray - just use a non serrated knife to loosen the edges and bring the cookie out.  If its a bit broken, use it as the bottom (or top depending on where it is broken) and no one will ever know!

Ice all the cookies, you can just put a pile on top, spread it, or pipe it like we did (we used a 1M tip) and then stack and add toppings as desired.

Store in an airtight container. 

 

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