Chocolate Strawberry Cups Dubai (Print)

Chocolate cups filled with strawberry cream, crowned with Lotus Biscoff crumble for a rich, flavorful finish.

# Ingredients:

→ 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)

# Instructions:

01 - Melt the chopped chocolate in a heatproof bowl over simmering water using a double boiler method, 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, then apply a second chocolate layer for structural integrity. Chill until completely set, approximately 20 minutes. Carefully peel off liners and keep cups refrigerated until filling.
02 - In a mixing bowl, whip together cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the diced fresh strawberries until evenly distributed.
03 - Spoon strawberry cream filling evenly into each prepared chocolate cup. Generously sprinkle crushed Lotus Biscoff cookies over filling. Crown each cup with a whole strawberry. Optionally, drizzle melted white chocolate across the top for an elegant presentation.
04 - Serve immediately for optimal chocolate texture, or refrigerate until ready to enjoy. Best consumed the same day for maximum crispness and flavor.

# Pro Tips:

01 -
  • They look restaurant-worthy but come together in about an hour, which means you can pull off elegance on a weeknight.
  • The contrast between crispy chocolate, creamy filling, and that addictive Biscoff crumble makes every bite feel intentional and satisfying.
  • You can prep the cups hours ahead and assemble just before serving, so the stress melts away before guests arrive.
02 -
  • If your chocolate cracks or breaks when you try to peel the liner, it means you removed it too soon or the chocolate got too cold and brittle—next time, wait just until it's firm but not rock-hard, or let it sit at room temperature for 30 seconds before peeling.
  • Don't fold the strawberries into the cream more than a minute or two before serving, or they'll start to release their juice and make the whole filling watery and sad.
03 -
  • If you're nervous about peeling the chocolate away from the liners, use silicone liners instead of paper—they're reusable, they peel away more reliably, and you'll feel way more confident every time you make these.
  • A pinch of ground cardamom or a tiny drop of rosewater in the cream transforms these from European-inspired into something that tastes genuinely Middle Eastern, and it's such a small addition but it changes everything.
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