A video from ‘Instagram famous’ baker Eloise Head showing viewers how to make Nutella-stuffed Lotus Biscoff cups from three ingredients has gone viral on social media.
The 26-year-old, who is the founder of
In it, the self-taught chef from
Ms Head, who shot to online stardom when a baking craze swept the globe during the first COVID
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Eloise Head’s Nutella-stuffed Biscoff cups, made from white chocolate and jars of the iconic hazelnut chocolate and cinnamon sweets
To start Ms Head melts white chocolate and Biscoff in the microwave for 30 seconds until smooth and fully combined.
Next she scoops half the mixture into cupcake cases fixed inside a baking tray, which she refrigerates for 30 minutes until set.
Once hardened, Ms Head spoons Nutella into each case and covers it over with the remaining half of the Biscoff mixture before returning to the fridge to set – it’s that simple.
Photos of the cups have drawn dozens of delighted responses, with one woman saying she almost drooled over her phone at the sight of them.
‘So close to licking my phone screen right now!’ she replied.
Ms Head says the cups (pictured) are ‘so delicious and super easy to make’, all without turning on an oven
Eloise Head (pictured) built a mammoth Instagram following during COVID lockdown by sharing her simple tricks for making decadent desserts
Recipe for Nutella Biscoff cups
250g white chocolate
100g Lotus Biscoff spread
6 tbsp Nutella
1. Melt white chocolate and Biscoff in the microwave.
2. Pour half the mixture into cupcake cases fixed inside a baking tray and refrigerate for 30 minutes until set.
3. Once hardened, spoon Nutella into each case and cover with the remaining half of the Biscoff mixture.
4. Return to the fridge to set.
‘I mean… I love Biscoff, but I don’t think I like it as much as you do,’ another added, referencing Ms Head’s penchant for flavouring desserts with the iconic Belgian sweet.
A third tagged her friend, saying: ‘We need this in our lives.’
Others suggested substituting milk for white chocolate and filling the cups with peanut butter instead of Nutella in an ode to the popular Reese’s peanut butter treat.
‘If you love Oreos you need to try these – you don’t even need eggs,’ she said of the cookies in a post uploaded on October 17.
Eloise Head’s five-ingredient Oreo cheesecake cookies, which can be made by bakers of all skill levels – even beginners
To make the dough, Ms Head whisks 115 grams of unsalted butter with 115 grams of cream cheese until the texture becomes light and fluffy.
Then she adds 200 grams of sugar followed by 120 grams of flour in thirds, gently folding in until just combined.
Next, Ms Head mixes broken Oreos into the dough before leaving the mixture to set in the fridge for roughly one hour.
Once the dough has hardened, she scoops about a teaspoon of the mixture onto a greased baking tray then bakes in the oven at 160 degrees Celsius for 10 to 12 minutes.
The cookies are fully cooked when the edges turn golden.
Followers have dubbed the cookies Ms Head’s ‘best dessert yet’
Photos of the treats have sparked delighted responses since they were posted, with many followers declaring them Ms Head’s ‘best dessert yet’.
‘Oh my god, my diet is now NOT starting today,’ one woman wrote.
‘It’s now midnight where I am and I just finished eating. But now, I think I want to make some cookies,’ added another.
A third called them her ‘favourite things to make’.