Speculoos Cups
Indulge in the delightful experience of homemade Speculoos Cups, combining the rich flavors of white chocolate and speculoos into a luxurious dessert perfect for any occasion.
Ingredients
For the Chocolate Base
- 250 g white chocolate, broken into pieces
- 130 g speculoos spread / cookie butter (e.g., Biscoff) Used in the chocolate base and filling.
For the Filling
- 100 g speculoos biscuits (e.g., Biscoff) Crushed for filling.
- 60 g full-fat cream cheese Combine with crushed biscuits and speculoos spread.
Instructions
Preparation
- Line a 6-hole muffin tin with cupcake cases.
- Put the white chocolate and 100g of the speculoos spread into a medium microwave-safe bowl. Microwave on high in 30-second bursts, stirring each time, until melted or melt using a double boiler.
- Scoop 1 tablespoon of the melted mixture into each cupcake case and smooth evenly. Refrigerate for 15 minutes while you make the filling. Set aside the remaining melted mixture.
Making the Filling
- Crush the biscuits in a food processor until finely ground, or crush in a bag with a rolling pin.
- Tip into a bowl, then mix in the cream cheese and the remaining speculoos spread until fully combined.
Assembling the Cups
- Remove the tin from the fridge. Add about 1 tablespoon of the biscuit mixture to each case and press down firmly.
- Top with the remaining melted chocolate mixture and smooth to the edges, fully covering the filling.
- Chill in the refrigerator for 1 hour, then remove from the cases and enjoy.
Notes
Store in an airtight container in the refrigerator for up to 4 days. These cups can be enjoyed straight after being removed from the refrigerator. For best results, do not rush the chilling process.