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Recipe Card
ingredients
- 3/4 cup (approximately 5.3 ounces) chocolate
- 1 tablespoon coconut oil
- 3 tablespoons Biscoff spread
- 1 large tablespoon Greek yogurt
Method
Step 1
Place the chocolate and coconut oil in a microwave-safe bowl.
Step 2
Microwave in short bursts, stirring in between, until the chocolate and coconut oil are melted and well combined.
Step 3
Spoon a thin layer of the melted chocolate mixture into each cupcake case, spreading it to cover the base.
Step 4
Place the cupcake cases in the freezer and allow the chocolate layer to set for a few minutes.
Step 5
In a separate bowl, mix together the Biscoff spread and Greek yogurt until smooth and well combined.
Step 6
Remove the cupcake cases from the freezer once the chocolate layer has set.
Step 7
Place a generous spoonful of the Biscoff and yogurt mixture on top of each chocolate disc in the cupcake cases.
Step 8
Pour the remaining melted chocolate over the Biscoff and yogurt mixture in each cupcake case, ensuring it covers the filling. Use a spoon to spread it evenly. (You may have some leftover chocolate, so be cautious not to make the chocolate layer too thick.)
Step 9
Place the cupcake cases back in the freezer and allow the cups to fully set.
Step 10
If desired, once the top chocolate layer has set, you can drizzle some of the leftover melted chocolate sparingly over the cups for a decorative touch.
Step 11
Remove the Biscoff cups from the cupcake cases. Store the Biscoff cups in an airtight container in the fridge.