Giant Chocolate Biscoff Butter Cups. Vegan.

Today I’m sharing a recipe for a delicious chocolate treat that would be perfect for sharing in the upcoming festive season.

Say hello to the Giant Chocolate Biscoff Butter Cup…

Chocolate Biskoff Butter Cup

This mix of melt-in-your-mouth dark chocolate and biscoff cookies in butter form is a match made in heaven. Whether you’re vegan yourself, or looking for a chocolatey gift for a vegan/dairy-free loved one, these cups are bound to impress. And the fact that you made them yourself is sure to win you extra brownie points.

I have always loved those little Lotus Speculoos biscuits that that you get with a cup of coffee on continental Europe (known to our US friends as ‘Biscoff Cookies’). That crisp snap as you bite into it and that unique flavour are two reasons why I’m so fond of it. The fact that it happens to be vegan makes me love it even more.

Lotus Biskoff Biscuit Spread

So you can imagine how excited I was when I spotted Lotus Biscuit Spread (aka Biscoff Cookie Butter) in Waitrose (next to the peanut butter jars). My favourite coffee biscuit… in butter form AND it’s suitable for vegans!!!

Okay, so I know it’s not a health product, but I’m not adverse to the occasional sugary treat especially in the festive season.  And I was intrigued to see how it tastes. As soon as I got home, I stuck my spoon in to test it and, oh my word, it tastes JUST like the biscuit!!! A smooth, creamy version of the biscuit 😍

Lotus Biskoff Biscuit Spread

And I knew the perfect recipe to use it in…

Chocolate Biskoff Butter Cups

… a nut-free alternative to my giant peanut butter cups! (p175 in the Bit of the Good Stuff Cookbook).

They are so easy to make! It’s simply a case of melting dark chocolate, pouring it into a silicone cupcake mould (or paper cases) and filling it with the biscoff cookie butter. The hardest bit is waiting for them to set before you can tuck in.

Chocolate Biskoff Butter Cups

I’ve made two batches so far this week and they’ve been a big hit with everyone that’s tried them. These treats will definitely have wide appeal. They’d also make a great home-made Christmas gift, packaged in a chocolate box or in a festive cellophane bag. If you really want to go for the ‘wow’ factor, you could use a shaped mould, like the heart-shaped one I use for my peanut butter cups.


These Biscoff butter-filled chocolates are incredibly easy to make, yet look so professional that they’re bound to impress. I use a silicone cupcake moulds. If you don’t have any, you can always use paper cases. Pop them in a muffin tray to help retain their shape.

Makes: 8 chocolates
Hands on time: 25 minutes    Ready in: 60 minutes

200g / 7 oz 70% dark chocolate, chopped into small pieces (I used Waitrose Continental Plain Chocolate)
approximately 112g / 12 tsp Biscoff Biscuit Spread (aka Biscoff Cookie Butter)*

Place half of the chocolate pieces in a heat-proof bowl set over a pan of gently simmering water (make sure the water doesn’t touch the bowl). When the chocolate has fully melted, remove from the heat.

Spoon about 2 tsp melted chocolate into each mould. Tilt the moulds so that the chocolate coats the sides to a height of abut 1 cm / just under ½ inch. Leave the remaining chocolate in the bowl (you will use this later).

Pop the moulds in the fridge until the chocolate is solid (about 8 minutes).

Add the remaining half of the chocolate pieces to the heat-proof bowl over the pan of water. Gently heat until the chocolate melts.

When the chocolate base is set, spoon a small amount of Biscoff cookie butter into the centre of each mould (I use about 1½ tsp per mould). Spread to level. Run a teaspoon round the edge of the mould to create a tiny gap. Spoon melted chocolate on top and swirl to fill in the sides. Tap the mould on the worktop to release any air bubbles.

If you have any chocolate left over, pour it onto a piece of baking paper to create a chocolate ‘puddle’. You can keep this in the fridge for another recipe.

Chill the chocolates until completely solid. Stored in an airtight container, these treats will keep for weeks. If your house is warm, store them in the fridge.

* In the UK, Lotus Biscuit Spread is available in all the major supermarkets.


If you make this recipe, I would love to see your creations! Tag them on Instagram or Facebook with #BitoftheGoodStuff and they’ll find their way to me.

With love,

10 thoughts on “Giant Chocolate Biscoff Butter Cups. Vegan.

  1. I love Biscoff spread…my kids love to put it as a spread on pancakes and waffles…or on a spoon and straight to their mouths…can’t say I blame them.

    What a fantastic idea to put in a chocolate cup….I don’t know if I have the patience for them to set up, but perhaps I will try (I just have to hide the spread first).

  2. Ooooh these look sooo yummy! I first tried speculoos when a blogger friend from Belgium sent me some. They were soo good! A year or so later, I think it was my mom who spotted speculoos butter on a trip to the US at Trader Joe’s. She brought it home and I devoured it….I can only imagine how amazing it would be surrounded in chocolate! I’ll have to keep my eyes peeled for a similar ‘butter’!

  3. Oh. My. Glob.

    Marry me, Sharon!

    I discovered Biscoff when I was in Britain in April, and was instantly hooked. I’m going over again in 10 days – I need to re-stock!

    These look amazing but I’m not convinced there’d be enough to give away to other people though. Oink oink!

    I have a feeling they may well become a regular at Casa Nico… at least until January, when I realise how tight my jeans have become! Thank you heaps for sharing this. Omnomnom!

  4. That stuff is positively dangerous. I can’t stop tucking into it with a spoon. Fab idea to use it in a filing for chocolate cups. I’ve made cashew nut butter cups with great success, but I can see how well this would work.

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