Dark Chocolate Biscoff Butter Cups aka Cookie Butter Cups
Dark Chocolate Biscoff Butter Cups aka Cookie Butter Cups might be a good recipe to expand your condiment recipe box. This recipe serves 18 and costs 97 cents per serving. One serving contains 342 calories, 4g of protein, and 16g of fat. 2503 people have made this recipe and would make it again. It is brought to you by The Little Kitchen. If you have unsalted butter, spoons, cookie, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 4 hours and 30 minutes. Overall, this recipe earns a not so awesome spoonacular score of 18%. If you like this recipe, take a look at these similar recipes: Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups, Dark chocolate almond butter cups, and Dark Chocolate Almond Butter Cups.
Servings: 18
Preparation duration: 30 minutes
Cooking duration: 240 minutes
Ingredients:
1/2 cup creamy biscoff spread (or cookie butter spread)
Chocolate Shell
2 tsp cookie scoop
2 cupcake tins
18 cupcake liners (whatever color you have on hand will do)
1/2 cup powdered sugar
paper towels
1/8 tsp salt
2 Tbsp unsalted butter
2 tsp vegetable shortening
1/2 Tbsp measuring spoon
2 small spoons
2 cups (308 grams) dark chocolate, chips or whole that is coarsely chopped
Equipment:
muffin liners
microwave
bowl
sauce pan
pot
measuring spoon
Cooking instruction summary:
Line cupcake tins with 18 cupcake liners and set aside.Biscoff Butter FillingAdd 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 chocolateAdd 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 togetherUsing 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.Tips: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.
Step by step:
1. Line cupcake tins with 18 cupcake liners and set aside.Biscoff Butter Filling
2. 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
3. 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.
4. Place the bowl on top of the pot and melt the chocolate being sure to stir the chocolate & the shortening.Putting it all together
5. 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.Tips: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.
Nutrition Information:
covered percent of daily need
