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:

Quickview
249k Calories
3g Protein
10g Total Fat
35g Carbs
0% Health Score
Limit These
Calories
249k
12%

Fat
10g
17%

  Saturated Fat
3g
21%

Carbohydrates
35g
12%

  Sugar
23g
26%

Cholesterol
4mg
2%

Sodium
181mg
8%

Get Enough Of These
Protein
3g
6%

Selenium
6µg
9%

Vitamin B2
0.12mg
7%

Vitamin B1
0.1mg
6%

Calcium
63mg
6%

Manganese
0.11mg
5%

Folate
19µg
5%

Phosphorus
47mg
5%

Iron
0.81mg
4%

Vitamin B3
0.81mg
4%

Vitamin K
2µg
3%

Fiber
0.47g
2%

Copper
0.04mg
2%

Magnesium
7mg
2%

Potassium
50mg
1%

Vitamin A
64IU
1%

Zinc
0.18mg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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