There are certain flavour combinations that just work so well. Like they were always meant to be together… for me, recently, that’s been matcha and Biscoff! Also, I’ve been into no-bake sweets lately (less oven time means more eating time, let’s be real), and these Matcha Biscoff Cups have become a favourite. :)

Green matcha cups filled with a biscoff crumb centre are arranged on a white surface, with one cup cut in half.

These cups have a smooth, slightly bitter, green tea white chocolate shell with that yummy earthy matcha taste, with a creamy, spiced Biscoff cookie butter center! It’s a super easy recipe and the result is a small, delicious little treat that I could honestly eat far too many of.

What I love about these is how little effort they require. No oven required, just a bit of melting, stirring, and chilling. This is THE easiest method for getting something this impressive out of your kitchen. I can’t wait for you to try!

Ingredients

White chocolate, chopped or chips
Matcha powder, sifted
Coconut oil or neutral oil
Biscoff spread

These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!

When Matcha Meets Biscoff

So, matcha. 💚 You either love it or you’re still coming around to it, but I promise you, with Biscoff, you’ll be a believer. The slightly bitter, grassy notes of the matcha cut through the sweet, spiced caramel notes of the Biscoff spread so well! Neither flavour overwhelms the other, it’s a perfect balance. :) It’s a combination that keeps things interesting, even if you’re making something as simple as these chilled chocolate cups.

Also, matcha strength is a personal journey, tbh. Some of us want a subtle touch of green tea, others want a full on bitter experience. For these cookie butter cups, I recommend 1½ tablespoons of sifted matcha powder. I find this gives a lovely vibrant green colour and a present, but not overpowering, matcha flavour.

If you’re new to matcha or prefer a milder taste, start with 1 tablespoon. If you’re a matcha enthusiast (hello, hi) and want that robust, earthy kick, feel free to go up to 2 tablespoons. Just make sure you sift it first!

When you’re making something with so few ingredients, the quality of each one really matters (or… doesn’t). This is especially true for the white chocolate in these matcha white chocolate cups. I cannot stress this enough: use a good quality white chocolate that lists cocoa butter as an ingredient.

Why? Because white chocolate made with actual cocoa butter melts smoothly and sets up beautifully firm but still yields to a gentle bite. Some cheaper baking chips, which often use other fats, can result in a waxy texture and a less fluid melt, which makes incorporating the matcha smoothly a real challenge. Do yourself a favour and pick up a bar of something decent. It makes all the difference for the texture and overall experience of these no bake matcha Biscoff cups.

Equipment

Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
12-cup muffin tin
Muffin liners OR silicone moulds
Heatproof bowl
Fine-mesh sieve
Whisk

A close-up of several round, green matcha biscoff cups in fluted liners, topped with brown crumbs, stacked on a white floral plate.

This is a super beginner friendly recipe, but a couple of things will make it go extra smoothly.

First, your Biscoff spread. Make sure it’s at room temperature. Trying to spoon cold, stiff Biscoff into tiny chocolate cups is a battle you don’t want to fight (ask me how I know). Let it sit out for a while, or pop it in the microwave for a few seconds if you’re impatient. It needs to be soft enough to spoon easily without tearing your bottom chocolate layer.

Second, the chilling between layers is non-negotiable! You want that bottom matcha white chocolate layer to be firm before you add the Biscoff, and you want the Biscoff to firm up slightly before you add the top chocolate layer. This keeps everything distinct and prevents the Biscoff from migrating into the chocolate. A quick 10-15 minutes in the fridge is all it takes for that first layer.

When you spoon in the Biscoff, aim for the centre and try to leave a small gap around the edges. This allows the top layer of matcha chocolate to seal around the Biscoff filling, keeping it nicely contained. A small spoon or a piping bag works well here.

Because these are no-bake and rely on the set chocolate, they do best when kept chilled. Store your finished matcha Biscoff cups in an airtight container in the refrigerator for up to 5 days. They’re honestly at their best when they’re slightly cold; the Biscoff filling stays wonderfully creamy, and the chocolate has that crisp snap.

If you want to keep them for longer, they freeze beautifully! Pop them into an airtight container or freezer bag and they’ll keep for up to a month. Just pull one out when a craving strikes and let it sit at room temperature for a few minutes before enjoying.

Tips for the Best Matcha Biscoff Cups

Choose your white chocolate carefully: For the best melt and texture, use a white chocolate that specifically lists cocoa butter as an ingredient. Avoid waxy baking chips if you can.
Adjust matcha to your preference: The recipe calls for 1½ tablespoons of matcha powder for a balanced green tea flavour, but you can use 1 tablespoon for a milder taste or 2 tablespoons for a stronger, bolder flavour.
Don’t skip the chilling steps: Chilling the chocolate layers is crucial for structure and for keeping the Biscoff filling neatly in the centre. Don’t rush it!
Soften your Biscoff spread: Room temperature Biscoff is much easier to work with. If it’s too firm, microwave it for a few seconds to make it spreadable.

Green matcha cups with a brown Biscoff centre, some cut in half and stacked, others whole in paper liners. Crushed crumbs top the cups.

If you make these matcha Biscoff cups, I would absolutely love to see them! Tag me @theflournook on socials and leave a review below to let me know what you think of the recipe. You can save this recipe for later using the pin button on the recipe card, the buttons around the post, or any of the photos above.

Happy (no) baking!