2cupschocolate chips (milk, semi-sweet, white chocolate, or dark chocolate)
Cut 12 cupcake liners down to ¾” thick. Line one cupcake/muffin tin with liners, set aside.
In a small mixing bowl combine powdered sugar, cookie butter, salt and vanilla extract. Using a spatula mix ingredients until combined. Place in the freezer to chill while preparing the chocolate.
Using a double boiler on the stovetop, (or a saucepan with a bowl set over it) add water and set over low heat. Pour chocolate in and stir continuously until the chocolate has melted, add shortening. Remove from stove and stir until the shortening has melted. Using a pastry brush, spoon or your fingers, cover the bottom of the cupcake liners. You’ll want a pretty good amount because generally the bottom has the most chocolate.
Remove the cookie butter filling from the freezer and roll into quarter size balls. If the filling is tacky use a little bit of powdered sugar to help you flatten them. Place the flattened balls into each cupcake liner. Pour remaining chocolate around the sides and over the top. To create an even top gently shake the pan on a flat surface or tap.
Place the tin into the refrigerator to chill for 2 hours or until the bottoms of the cups are set. Eat cold or bring to room temperature.
-These cups can be made with any type of chocolate! I did a combination of dark chocolate and white chocolate cups. You can even get creative and swirl two types of chocolate together!