Dubai Chocolate Strawberry Cups (Printable)

Chocolate cups layered with creamy strawberries and crunchy Lotus Biscoff crumble for an indulgent treat.

# What You’ll Need:

→ Chocolate Cups

01 - 7 oz semi-sweet or dark chocolate (at least 55% cocoa), chopped

→ Strawberry Cream Filling

02 - 1 cup heavy cream, cold
03 - 2 tbsp powdered sugar
04 - 1 tsp vanilla extract
05 - 7 oz fresh strawberries, hulled and diced

→ Topping

06 - 6 Lotus Biscoff cookies, crushed
07 - 6 small whole strawberries for garnish
08 - 1 oz white chocolate, melted (optional for drizzling)

# Directions:

01 - Melt chopped chocolate in a heatproof bowl over simmering water or in 30-second microwave bursts, stirring until smooth. Using a pastry brush or spoon back, coat the insides of 6 silicone or paper cupcake liners with melted chocolate. Refrigerate for 10 minutes, apply a second chocolate layer for reinforcement, and chill until completely set (approximately 20 minutes). Once firm, carefully peel off liners and keep chilled until filling.
02 - In a mixing bowl, whip cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in diced strawberries until evenly distributed.
03 - Spoon strawberry cream filling evenly into each chocolate cup. Sprinkle each cup generously with crushed Lotus Biscoff cookies. Top with a whole strawberry. Optionally drizzle with melted white chocolate for elegance.
04 - Serve immediately or refrigerate until ready to enjoy. Best consumed the day of preparation to maintain chocolate crispness.

# Expert Tips:

01 -
  • They look like they took all day but honestly come together in under an hour, including chill time.
  • The textural play between crispy chocolate, silky cream, and that caramel cookie crunch is genuinely addictive.
  • You can prep everything ahead and assemble right before serving, which means zero stress when guests arrive.
02 -
  • The chocolate cups will crack if you try to remove the liners before they're completely set—patience here prevents frustration later.
  • Cold cream whips faster and better than room-temperature cream, so grab yours straight from the fridge and work quickly.
  • Dicing your strawberries small means they stay suspended in the cream instead of sinking; larger chunks compromise the whole structure.
03 -
  • If you don't have silicone liners, sturdy paper muffin cups work fine, but peel them off more slowly and carefully than you think you need to.
  • A small offset spatula makes filling the cups neater, but honestly a spoon in steady hands works just as well.
  • Toasting the crushed Biscoff cookies lightly in a dry pan for two minutes intensifies their caramel notes—a small step that feels surprisingly luxurious.
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