Biscoff cookie cups

These little cakes are sooo cute and delicious.  White chocolate chip cookie cups are filled with biscoff flavoured cheesecake and topped with swiss meringue buttercream. Maybe it sounds like a lot of work and even more ingredients, but it’s not complicated to make at all. Cookie dough takes about 10 minutes to make, cheescakey filling even less. And swiss meringue buttercream can be made in an easy way.

To make these cookie cups you’ll need a baking tray with 24 mini cupcake holes.

Ingredients for cookie cups:

  • 55g soft unsalted butter
  • 85g doft brown sugar
  • 20g demerara sugar
  • 1 small egg (or a half of a large egg)
  • ½ tsp vanilla extract
  • ¼ tsp bicarbonate of soda
  • 140g plain flour
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 50g finely chopped white chocolate

Place butter and sugar in a mixer bowl and mix until combined. Add the egg and vanilla extract, beat until smooth. Next add dry ingredients: flour, soda, salt, cinnamon and chocolate. Mix on slow speed until combined.

Using electronic scale, divide the dough into 24 portions at 15g each. Form little dough balls and pop them into the tray.

Cookie cups

Now you need to turn the cookie balls into cups. I have used a mini rolling pin, for rolling icing/fondant. Just gently press the dough with the end of rolling pin, forming small cups, like on the picture below:

Put the tray into the fridge and prepare cheescakey filling.

Ingredients for cheescakey filling:

  • 145g cream cheese
  • 1 small egg (or a half of a large egg)
  • 30g caster sugar
  • 50g Biscoff spread

Place all the ingredients in a bowl. Using a hand whisk, mix until just combined and smooth. Fill the cookie cups with the mixture, half to ¾ full.

Bake at 180°C for 10-12 minutes.

Take cookie cups out of the oven, let cool for a few minutes in the tray. Then transfer cupcakes onto a cooling rack. Now you can prepare the meringue buttercream.

Ingredients for the meringue buttercream:

  • 2 powdered egg whites (2 sachets at 5g each)
  • 150g icing sugar
  • 200g soft butter
  • 75g biscoff spread
  1. Place egg white powder in a mixer bowl and add 4 tsp of warm water. Mix with a whisk attachment until dissolved and starts to get foamy. Add another 8 teaspoons of warm water and mix until soft peaks.
  2. Gradually add the icing sugar and whisk for about 4 minutes or until the meringue becomes very thick and glossy.
  3. Cut butter into small cubes and start adding it into the meringue – one cube at a time, constantly mixing. The buttercream can become lumpy or like it curdled, but it’s ok, carry on mixing. After a few minutes it will get smooth, fluffy and very easy to work with. Add biscoff spread and mix until well incorporated.
  4. Transfer the meringue buttercream into a piping bag with a star nozzle, or any piping nozzle you like, and decorate the cookie cups.

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