The moment I fell in love with biscoff spread, I knew I wanted to bake with it. But why another biscoff recipe…there are so many recipes out there including my biscoff buttercream icing. I love peanut butter cups…Reese's peanut butter cups and then dreamt of this recipe; biscoff butter cups. I knew I had to make them one day. I recently I told my friend, Aggie, about my idea and she you have to do them. When someone says to me, what are you waiting for, it gives me a jolt and I just have to do it.
Do you have a friend in your life who you know has to be your sister, you're so much alike- not only have a similar background but you just mesh so well with? Not only does she get you, she encourages you and makes you a better person. Well one of those friends for me is Naomi. So when I told her about this recipe and how I was working on it, she said she had never tried biscoff spread (also known as cookie butter) before. I almost didn't believe her, she had to tell me twice. I'm being really dramatic here but if you haven't tried it, you need to. Sorry this is not a commercial for the biscoff folks (they don't know who I am). I currently have four jars of this stuff in my pantry, I just might have a problem.
After Naomi finally tried it and loved it, we hatched a plan to do a week of biscoff recipes together. You need to go visit her and see her killer Biscoff and Kahlua Crunch Cupcakes. And come back all week to see more from the both of us!
First I made the biscoff butter and then melted the chocolate with shortening in a glass bowl over a pot of simmer water. (The last two photos on the right are actually of the milk chocolate & semi-sweet chocolate combination, I totally forgot to take pictures when I melted the milk & semi-sweet chocolate.) The left photo shows the biscoff and butter blended together before adding the powdered sugar.
Not the best step by step photos but I wanted to show you how relatively simple it is and how messy it can be but that's still okay. I also would have used my favorite brown cupcake liners but that would have been hard to illustrate here. These thin white paper liners worked great.
Using a 2 tsp OXO cookie scoop, I only filled it halfway with the melted dark chocolate – to 1 tsp, drop the dark chocolate into the bottom of a few paper liners. Using the cookie scoop, spread the chocolate out as best as you can, it doesn't have to completely cover the bottom of the cupcake liner. Then, add 1/2 Tbsp of the biscoff butter filling on top the chocolate. Using a regular spoon, spread the biscoff out over the chocolate and smooth the top as best as you can. Using the cookie scoop, top the filling with 1 tsp of melted dark chocolate. Using a combination of a regular spoon and gently rapping the cupcake tin on the counter, spread out and smooth out the top layer of chocolate.
Refrigerate the butter cups for at least a few hours and what you get are these little lovelies. I made them with the semi-sweet and milk chocolate combo just like how Joy of Baking does with their peanut butter cups but I liked it better when I did it with just dark chocolate. The dark chocolate gives it a depth of flavor and goes nicely with the sweet biscoff butter filling.
I hope you give these little babies a try. Share them with your friends, I know they will appreicate you for it.
I do have to warn you, these are a little softer than the pb butter cups you're used to. Once they are out for a little bit, they start to soften and when you eat them, you will have to, just have to lick your fingers!
Dark Chocolate Biscoff Butter Cups aka Cookie Butter Cups
Biscoff Butter Filling
- 1/2 cup creamy biscoff spread, or cookie butter spread
- 2 Tbsp unsalted butter
- 1/8 tsp salt
- 1/2 cup powdered sugar
- 2 cups 308 grams dark chocolate, chips or whole that is coarsely chopped
- 2 tsp vegetable shortening
- 2 tsp cookie scoop
- 1/2 Tbsp measuring spoon
- 2 small spoons
- 2 cupcake tins
- 18 cupcake liners, whatever color you have on hand will do
- paper towels
- Line cupcake tins with 18 cupcake liners and set aside.
Biscoff Butter Filling:
- Add the biscoff spread, unsalted butter, and salt in a glass microwavable bowl and place in the microwave to heat for 20 seconds. Stir the biscoff butter mixture until thoroughly combined.
- In 1/4 cup increments, stir in the powdered sugar until throughly combined.
Melting the chocolate:
- Add dark chocolate and shortening to a glass heatproof bowl. Bring a a pot or saucepan of water to a simmer on medium or medium low heat. Place the bowl on top of the pot and melt the chocolate being sure to stir the chocolate & the shortening.
Putting it all together:
- Using a 2 tsp OXO cookie scoop (or whatever cookie scoop you have available), fill it halfway with the melted dark chocolate - to 1 tsp, drop the dark chocolate into the bottom of a few paper liners. Using the cookie scoop, spread the chocolate out as best as you can, it doesn't have to completely cover the bottom of the cupcake liner.
- Then, add 1/2 Tbsp of the biscoff butter filling on top the chocolate. Using a regular spoon, spread the biscoff out over the chocolate and smooth the top as best as you can.
- Using the cookie scoop, top the filling with 1 tsp of melted dark chocolate. Using a combination of a regular spoon and gently rapping the cupcake tin on the counter, spread out and smooth out the top layer of chocolate.
- Refrigerate the cookie butter cups for at least a few hours. To store them, leave the cookie butter cups in the liners and store them inside an airtight container in the refrigerator.
- I used Biscoff brand spread. You can use your generic store brand cookie butter too!
- I used Hershey's Special Dark chocolate chips but I'm sure any other brand dark chocolate chips or bars would work.
- A cookie scoop is a good idea for this recipe because using a teaspoon measuring spoon or a regular spoon, it will be hard to get the chocolate off. The scoop helps you get the chocolate out of the scoop and into the cupcake liner quickly.