Chocolate Cookie Butter Party Cups
Hey everyone! It’s Heather from Sprinkle Bakes again, and I’m back with a third recipe for our Month of Chocolate. It’s a fact that I’ve never met a chocolate-peanut butter cup I didn’t like, and when I was perusing the BHG archives I came across this easy Peanut Butter Cup recipe. I immediately thought of the extra-large jar of Biscoff in my pantry, and decided to whip up a batch of chocolate-cookie butter cups!
My alterations to the original recipe are pretty simple. Aside from swapping the peanut butter for cookie butter, I also swapped the milk chocolate for semisweet. Prep your bake ware before you melt the chocolate. You’ll need a standard size muffin tin lined with sturdy cupcake papers (I like the foil-lined variety for candy-making).
Melt the chocolate in a saucepan until it is smooth and glossy and coat each cupcake liner with the chocolate. I used a small kitchen-dedicated artist’s brush to coat the liners, but you could also use a pastry brush or the back of a spoon. Inspect each cup to make sure you didn’t miss covering any spots with chocolate and let the cups chill in the refrigerator for about 10 minutes.
When the cups are firm, fill each one with cookie butter 3/4 full. A small demitasse spoon works perfectly to spread the butter down into the cups. If your cookie butter is too firm to spread, then heat it per the recipe’s instructions. My cookie butter was soft and didn’t require heating. Cover the filling with more melted chocolate and smooth the top.
Now for my favorite part – the sprinkles! Grab your favorite bottle of colorful nonpareils and start shaking! After the cups are decorated, place them in the refrigerator for a quick chill. When the chocolate is firm they’re ready to serve! These cups look like a party when placed in colorful liners and decorated with sprinkles. They could not be easier to make. Print the recipe here to make your own version!
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