Cake Batter Funfetti Cookie Cups with Dark Chocolate Nutella Ganache

These Cake Batter Funfetti Cookie Cups with Dark Chocolate Nutella Ganache are perfect for celebrating a special occasion.

Cake Batter Funfetti Cookie Cups with Nutella Ganache

Today is a very special day. It just so happens to be Carla’s birthday today. You know Carla; the very talented baker over at Chocolate Moosey. She’s the gal that brings you amazing desserts like Award-Winning Chocolate Coconut Cupcakes and Funfetti Cheesecake. Um, yes please, I’ll take one of each.

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I can’t take it anymore, I’m heading over to Carla’s for dessert! Do you think she’ll mind cooking on her birthday?

Carla is one of the nicest bloggers ever. She’s super sweet and would do anything for a friend. I’ve been lucky enough to get to know Carla over the past year and half since I started my blog in 2011. She’s a fellow #SundaySupper contributor and a friend.

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Guess what? I’m finally going to meet her in July at The Big Summer Potluck. I can’t wait! I foresee us becoming real pals, cupcake buddies, and maybe even BFF’s.

I knew I had to bake something really special for Carla’s birthday. Something fun and vibrant, just like Carla’s personality. I got funky with it and made cake batter funfetti cookie cups with nutella ganache.

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Any time I get to throw a bunch of rainbow sprinkles into a bowl of batter is a good day. The flecks of brightly colored sweetness exude happiness–perfect for a birthday celebration. No matter how your day went, a bowl full of rainbow-studded cookie batter is sure to make it better.

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There has been a bunch of hype recently about cake batter cookies using boxed cake mix as the base. Recipes spread like wildfire on blogs, Pinterest, and food porn sites. I have nothing against boxed cake mix. It’s great to use in a pinch and a guaranteed success, but I wanted a cookie that had that classic cake batter flavor, but also tasted homemade. To acheive this, I added a combination of vanilla and almond extracts to the sugar cookie base.

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This recipe has taken me a few (eight to be exact) tries to perfect, but it was worth it. Look how festive and colorful they are.

These Cake Batter Funfetti Cookie Cups with Dark Chocolate Nutella Ganache lure you in with all those bright sprinkles. They’re soft and chewy on the inside and crispy, crunchy on the outside.

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Add a dollop of creamy dark chocolate nutella ganache and these cookies become instantly special–special enough for a birthday party. I think Carla is really going to enjoy these cookies. Whatdoya think?

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If you’re not in the mood for chocolate, don’t add it. They’re just as good without the chocolate as they are with it.

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Happy Birthday, Carla! Enjoy your special day, and make sure you eat a piece of cake for me.

Cake Batter Funfetti Cookie Cups with Dark Chocolate Nutella Ganache

Total Time: 34 minutes

Prep Time: 20 minutes

Cook Time: 14 minutes

Ingredients:

Cookies

2 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 and 1/2 sticks unsalted butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg, at room-temperature
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/3 cup rainbow jimmies
1/4 cup rainbow nonpareils

Nutella Ganache

1/2 cup dark chocolate chips
1/4 cup nutella
1/3 cup heavy cream

Directions:

Cookies

In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), cream butter, brown sugar, and granulated sugar until light in color, about 1 minute.
Scrape down the sides of the bowl and add egg and vanilla and almond extracts. Mix until just combined, scraping down the sides of the bowl once in between.
Add the flour, cornstarch, baking soda, and kosher salt to the bowl. Slowly mix until the batter is smooth and the flour is thoroughly combined. Fold in the rainbow jimmies and nonpareils.
Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
Preheat the oven to 350°F. Spray a 12-cup muffin tin with nonstick baking spray. Press 2 tablespoons of dough into the bottom of each cup. Bake for 13-14 minutes, or until light golden brown. Cool on a wire rack completely. Run a knife around the edges of each cookie to loosen. Gently pop each cookie out of the cup. Add a dollop of nutella ganache to each cookie cup.
Nutella Ganache: Add chocolate chips and nutella to a large bowl. Heat cream to a simmer. Pour the cream over the chocolate and let the mixture rest for 1 minute. Stir until smooth. Allow the mixture to cool slightly before filling the cookie cups.

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