Dark Chocolate Biscoff Butter Cups aka Cookie Butter Cups
Servings: 18butter cups
Prep Time: 30minutes
Chilling Time: 4hours
Total Time: 4hours30minutes
Biscoff Butter Filling
1/2cupcreamy biscoff spread, or cookie butter spread
2cups308 grams dark chocolate, chips or whole that is coarsely chopped
18cupcake liners, whatever color you have on hand will do
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.