Like peanut butter cups but with Biscoff spread inside!
I previously made Nutella chocolate cups which were delicious. It took me a lot longer before thinking to try the Biscoff version though. A few weeks ago I was at Trader Joe’s and spotted their chocolate bars filled with speculoos spread. I was excited and bought a couple. But when I ate them, I was disappointed. I thought the chocolate flavor overwhelmed the speculoos spread and really wished they had put more cookie butter in there.
So then I thought, why not just make my own? Like the nutella chocolate cups I made.
So I did it. And they are delicious. Chock full of Biscoff spread and with a chocolate shell.
8 oz chocolate chips of your choice (I used semisweet)
1. Line mini muffin pan with candy/mini muffin liners. Put chocolate chips into a microwave safe bowl and microwave for about 30 seconds. Mix with large wooden spoon. Microwave again for 30 seconds. Stir again. if chocolate is not yet completely melted and smooth, repeat for another 15 second interval.
2. Take a small spoon and scoop some melted chocolate into the bottom of each cupcake line so that it completely lines the bottom (you want it thick enough to hold in the Biscoff but not too thick so that you don't have room for filling the cups). Take the back of the spoon and dip into chocolate and line the inner sides of the candy liners with chocolate as well. Repeat with all candy liners. Once the inside of the liners has been completely coated with chocolate, put in the refrigerator to harden, for about 20 minutes.
3. Remove liners from fridge after the chocolate has hardened. Take spoonful of Biscoff and place into each chocolate cup. Take a spoonful of the remaining melted chocolate and pour on top of Biscoff filling until you can no longer see the Biscof. Attempt to smooth top with back of spoon. Repeat with remaining cups. Place cups in fridge for another 20 minutes until chocolate has hardened. Eat immediately, store uneaten ones in freezer or fridge to prevent melting.