Birthday Passion Cookie Cake
We're celebrating Cookie's 5th birthday with these yummy little cookie cakes that are topped with a passion fruit white chocolate buttercream! A refreshing new take on one of our favorites!
Equipment
Ingredients
Cookie Cakes
- 142 grams Butter softened
- 80 grams White Sugar
- 90 grams Brown Sugar
- 1 Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 245 grams All-Purpose Flour
- 4 grams Salt
- 10 grams Baking Powder
- 125 grams Chocolate Chips
Passion Fruit White Chocolate Buttercream & Decoration
- 100 grams Butter softened
- 1 tsp Vanilla Extract
- 300 grams Icing Sugar
- 75 grams Passion Fruit White Chocolate Valrhona brand
- 1 tbsp Coconut Cream
- Crunchy Chocolate Pearls Valrhona brand
Instructions
Cookie Cakes
- In your stand mixer (or with a hand mixer), cream together the butter and sugars until light and fluffy.
- Add the egg, egg yolk, and vanilla extract. Mix until just combined.
- In a separate bowl, mix the flour, baking powder, instant coffee, and salt.
- Add the flour mixture to the butter & sugar mixture. Mix until just combined.
- Add the chocolate chips and mix until just combined.
- Butter the sides and bottom of a muffin or mini cake tin/pan.
- Using a medium cookie scoop (1.5 tbsp size), scoop 2.25 tbsp/60 grams in each muffin/cake well.
- Bake the cookies for 20 minutes at 350°F/175°C.
- When cookies are done, remove them from the oven and let them cool over a wire rack.
Passion Fruit White Chocolate Buttercream
- Place the passion fruit white chocolate over a double broiler and carefully melt the chocolate. Set aside to cool slightly.
- Using your stand mixer (or a hand mixer), white the softened butter until light and fluffy.
- Add vanilla until just combined.
- Slowly add the powdered sugar, 1/3 of the mixture at a time. Whip until combined each time.
- Add the melted passion fruit chocolate and whip until combined
- Add the coconut cream and whip until combined.
- (Optional) If the buttercream is too soft and doesn't hold it's shape, slowly add more powdered sugar until it does.
- Transfer buttercream to a piping bag fitted with a wide circle piping tip.
Decoration
- When the cookies are completely cool, pipe the buttercream on each one to create a nice pattern. (See instruction video)
- Top each cookie cake with a spinkle of crunchy chocolate pearls.
- Serve and enjoy!
Video
Notes
Can't get any passion fruit white chocolat? Just use a normal chocolate!
Don't have any crunchy chocolate pearls? Use some nuts or chocolate chips!
Nutrition
Serving: 1mini cookie cakeCalories: 356kcalCarbohydrates: 44.8gProtein: 2gFat: 20.3gSaturated Fat: 12.8gCholesterol: 65mgSodium: 131mgPotassium: 94mgFiber: 0.3gSugar: 40.4gCalcium: 44mg
Tried this recipe?Mention @the.madame.cookie or tag #madamecookie on Instagram!