Baking With Jeanette & Tracy; How to Make Chocolate Coffee Mince Pies & Peppermint Cookie Cups

Welcome to Baking With Jeanette & Tracy; How to Make Chocolate Coffee Mince Pies & Peppermint Cookie Cups
#mincepies #cookiecups #christmas

I do not own the rights to these recipes or images used you can find them here;
https://www.womanandhome.com/food/chocolate-coffee-brownie-mince-pies/
https://aspoonfulofvanilla.co.uk/2022/12/15/peppermint-cookie-cups/

For the Mince Pies
For the pastry


210g flour
2tbsp icing sugar
120g butter
1 medium egg

For the filling:

75g butter
100g chocolate, melted
125g light muscovado sugar
75g plain flour
¼ tsp baking powder
2tsp instant espresso coffee powder, mixed with 2tbsp boiling water
2 medium eggs, beaten
260g mincemeat
Icing sugar, to dust

For the pastry:
in a food processor, pulse the flour and icing sugar with the butter until it resembles fine breadcrumbs. Add the egg and pulse until a dough is formed. Wrap with cling film and place in the fridge for 30 mins
.For the filling:
melt the butter and chocolate together over a low heat. In a separate bowl, mix together the muscovado, flour and baking powder. Stir in the melted butter mixture, espresso mix and eggs.
Heat the oven to 160Fan/Gas 4. Roll the pastry out on a well floured surface, to 3mm thickness. Using a 10cm cutter, cut out 12 rounds. Press into a 12 hole muffin tin.
Spoon heaped teaspoons of the fruit mince into the base of the pie, then top with the brownie mixture. Fill the mixture to just below the pastry rim. Bake in the oven for 18-20mins until puffed up and cooked through.
Remove and allow to cool before dusting with icing sugar and serving.

Ingredients
For the Cookie Cups
150 g Unsalted Butter or Stork
150 g Light Brown Sugar
50 g Granulated Sugar
1 Large Egg
1-2 tsp Peppermint Extract
275 g Plain Flour
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
1 tsp Cornflour
75 g M&Ms
200 g White Chocolate Chips
20 g Festive Sprinkles

For the Buttercream
150 g Unsalted Butter
300 g Icing Sugar
1 tsp Peppermint Extract
3-4 tbsp Whole Milk (optionall)
Red Food Colouring (optional)Instructions

To Make the Cookie Cups
Preheat the oven 180C (160C Fan) and grease your muffin tray.
In a bowl cream together the butter and both sugars until pale in colour and fluffy.
Add in the egg, peppermint extract, baking powder, bicarbonate of soda and corn flour and mix until completely combined and a dough begins to form.
Add in the M&Ms, chocolate chips and sprinkles and mix again until they are evenly distributed.
Split the dough into 12 equal balls and place them into your muffin tray.
Bake in the oven for 12-15 minutes or until golden brown.
Leave to cool completely in the muffin tray.
To Make the Buttercream
Add the butter, icing sugar and peppermint extract to a large mixing bowl and mix until all the ingredients are incorporated.
If you find the mixture is too thick add 1 tbsp of milk and beat again. Repeat until the buttercream is the desired consistency.
Put your piping tip into your piping bag and using a food-safe brush, paint 2-3 lines of food colouring up the inside of the bag.
Add your buttercream to the piping bag and pipe onto the top of your cookie cups