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A hand holding a half-eaten chocolate peanut butter cup, showing the peanut butter filling. Unwrapped chocolate and more cups are visible in the background.
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Biscoff Cups

A crunchy Biscoff filling layered between chocolate makes these homemade treats hard to resist.
Prep Time20 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 18 Cups
Calories: 318kcal
Author: Laura

Ingredients

  • 2 cups chocolate chips milk, dark, or semi sweet
  • 2 tsp neutral oil divided
  • 1 cup Biscoff spread
  • 1 tbsp butter
  • 1 1/2 cups Biscoff cookie crumbs this is about 5 1/2 ounces of cookies
  • 1/4 cup granulated sugar
  • Pinch salt

Instructions

  • Line a muffin pan or baking sheet with 18 cupcake liners
    A 12-cup muffin tray lined with alternating yellow and white paper cupcake liners.
  • Set a heatproof bowl over a pan of simmering water to create a double boiler
  • Add 1 cup chocolate chips and 1 tsp oil to the bowl
    A metal spoon rests in a bowl filled with milk chocolate chips.
  • Stir until melted and smooth, for best results don't melt the chocolate over high hear OR allow water to get into the chocolate bowl, your chocolate will be ruined if you do either of these things
  • Divide the melted chocolate evenly among the cupcake liners
    Six paper cupcake liners, some white and some yellow, hold irregularly shaped dollops of melted chocolate on a light surface.
  • Spread slightly to cover the bottoms
    A muffin tin holds twelve paper liners, each filled with a round chocolate-covered treat.
  • Refrigerate or freeze until firm

Make the Filling

  • Melt the Biscoff spread and butter together
    A wooden spoon mixing light brown peanut butter and chunks of solid butter in a bowl.
  • Remove from the heat and stir in the cookie crumbs sugar and salt
    A mixing bowl filled with brown sugar and white granulated sugar being stirred with a wooden spoon.
  • Mix until fully combined
    A close-up of brown sugar and white granulated sugar mixed together in a light blue bowl.
  • Remove the chilled cups from the refrigerator
  • Divide the filling evenly among the cups
    A metal scoop places a portion of brown filling onto chocolate in a white paper cupcake liner.
  • Press gently into an even layer
  • Chill again until firm
    Unbaked chocolate cupcake batter in paper liners arranged in rows on a light-colored surface.

Finish the Cups

  • Return the double boiler to low heat
  • Add the remaining 1 cup chocolate chips and remaining 1 tsp oil
  • Stir until melted and smooth
    A mixing bowl with smooth, melted chocolate being stirred with a yellow spatula.
  • Remove the cups from the refrigerator
    Rows of chocolate-covered treats in paper cupcake liners, viewed from above.
  • Divide the melted chocolate over the filling layers
    A spoon is spreading chocolate batter into a white paper cupcake liner on a baking tray.
  • Chill until the chocolate is completely set
    Rows of homemade chocolate cups in white paper liners are arranged closely together on a red surface.
  • Serve chilled or at room temperature
    A large chocolate peanut butter cup, with one half cut open to show the peanut butter filling, sits on a white paper liner.

Video

Notes

  • Chill time includes setting both the bottom chocolate layer and the finished cups
  • Store in an airtight container in the refrigerator for up to 1 week
  • Milk chocolate creates a sweeter cup while dark chocolate provides more contrast with the Biscoff filling

Nutrition

Serving: 1 Serving | Calories: 318kcal | Carbohydrates: 34g | Protein: 3g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 19mg | Potassium: 0.2mg | Fiber: 1g | Sugar: 26g | Vitamin A: 64IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 0.2mg