1/2 cup creamy biscoff spread (or cookie butter spread)
2 Tbsp. butter
1/2 cup powdered sugar
2 cups dark chocolate, chips or coarsely chopped
2 tsp. vegetable shortening
Line cupcake tins with 18 cupcake liners and set aside. (I used a mini mold and then silicone cupcake liners, both of which worked great.)
To prepare the filling, microwave the biscoff spread and butter for about 20 seconds until both are melted. Stir in powdered sugar until thoroughly combined.
In a separate bowl, combine the chocolate and shortening. (I used semi-sweet chocolate chips and a chunk of unsweetened chocolate since I didn't have dark chocolate on hand.) Microwave on low heat, stirring every 30 seconds, until the mixture is melted.
Spread about 1 tsp. of chocolate into the bottom of each mold. Spread about 1/2 Tbsp. of biscoff on top of the chocolate layer. Spread another 1 tsp. of chocolate on top of the biscoff layer. Refrigerate until set. To store, leave the biscoff cups in their liners inside an airtight container in the refrigerator. (If you want to be more putzy and have more perfect looking treats, I'd suggest chilling the cups between layers to set the layers. That would take much longer than it took to whip together these slightly hodgepodge but still delicious ones.) Makes about 18 normal-size treats (or 12 minis and 4 gigantic ones).