Wednesday, September 14, 2011
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Chocolate Biscoff Cupcakes

Have you noticed all the recipes recently popping up with Biscoff Spread? I had the chance to sample some that came in my TechMUNCH goodie bag. I gobbled up my samples by dipping apples in them, but I knew I needed to jump on this baking with Biscoff spread bandwagon.

When I recently saw a jar at my local grocery store, I grabbed one. Hubby was intrigued and after tasting a bit, I was worried he’d start eating it by the spoonful. I needed to use it ASAP!

If you haven’t tried the spread, it literally tastes just like the Biscoff cookies that we’ve all enjoyed on Delta flights. In fact, the first ingredient is Biscoff cookies. If you’ve never had a Biscoff cookie, the spread has a caramely flavor.

Since the spread is relatively new to the US, there aren’t a whole lot of recipes out there. I decided to pair it with a chocolate cupcake.

I frosted the cupcake with a Biscoff cream cheese frosting and filled it with straight Biscoff spread. Knowing that the spread is pretty sweet, I added a heavy pinch of salt to the filling as well. The salt in these cupcakes really take them to the next level. They’re seriously delicious.

One Year Ago: Cuban Black Beans in the Crockpot and Baja Fish Tacos
Two Years Ago: Banana Split Cupcakes and Lemon Blueberry Ice Cream Bars
Three Years Ago: Blueberry Buckle

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Chocolate Biscoff Cupcakes

Ingredients:

For the Frosting
1 (8 oz) cream cheese, softened
1/2 cup Biscoff Spread
1/2 cup powdered sugar
1/2 tsp vanilla extract

For the Cupcakes
12 of your favorite chocolate cupcakes, completely cooled - I used this recipe
1 batch Biscoff frosting
Biscoff spread
Sea salt

Directions:

For the Frosting
Beat the cream cheese in a mixer for 2 minutes until smooth.

Add the Biscoff spread and beat until completely combined.

Add the powdered sugar and vanilla. Turn the mixer on the lowest setting until powdered sugar is mostly mixed in. Turn mixer up to med and beat for 1-2 minutes. Store in refrigerator until ready to use.

For the Cupcakes
Once cupcakes are completely cooled, use the cone method to remove a portion of the cupcake.

Scoop ~1 tsp of Biscoff spread into each cupcake. Sprinkle a scant 1/8 tsp of sea salt (or a heavy pinch) on top of the spread. Replace the top of the cupcake.

Pipe Biscoff frosting on top of cupcakes. Store in fridge.

Frosting adapted from Biscoff

Cupcakes, Dessert
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23 Responses to “Raspberry Meringue Cookies”

  1. #
    1
    Steph — January 16, 2009 at 1:09 am

    These are so cute and perfect for Valentine’s Day!

  2. #
    2
    bensbaby116 — January 16, 2009 at 1:43 am

    They’re so pretty!! I love meringues, I love raspberry, and I love chocolate… I might have to try this recipe. Thanks for posting!

  3. #
    3
    Linds — January 16, 2009 at 1:05 pm

    Those looks absolutely lovely! Great job!

  4. #
    4
    Melissa — January 16, 2009 at 1:34 pm

    How pretty, pink & perfect!

  5. #
    5
    Kristen616 — January 16, 2009 at 2:43 pm

    Not only are they SO pretty but they look delicious! I love that flavor combination.

  6. #
    6
    Erin — January 16, 2009 at 2:54 pm

    I bet those would be great for a wedding or baby shower! They look lovely! And I bet the raspberry/dark chocolate combo tasted great!

  7. #
    7
    Colleen — January 16, 2009 at 4:46 pm

    These are BEAUTIFUL!

  8. #
    8
    Jen — January 16, 2009 at 4:59 pm

    These would be perfect for a baby shower. You could probably use any flavor jello in them.

  9. #
    9
    Joelen — January 16, 2009 at 4:59 pm

    gorgeous pic and the flavor of raspberry and chocolate is wonderful!

  10. #
    10
    Lori — January 19, 2009 at 2:27 am

    Those look amazing. I love that first photo, nicely done!

  11. #
    11
    mooskietx — January 19, 2009 at 3:59 pm

    Just looking at the picture makes me feel like i need to go to the gyms in Boston.

  12. #
    12
    Katie — January 20, 2009 at 12:58 pm

    Oh my gosh, these look INSANELY awesome!! I want one right now!!

  13. #
    13
    Lucy — February 20, 2009 at 12:14 am

    These looks simply gorgeous! and… I have a cookie tray to make for a baby shower… my yet to born grandson. Wonder how these would look in a light blue????

  14. #
    14
    Jen — February 20, 2009 at 1:21 am

    You could definitely use blue jello.

  15. #
    15
    Alicia — February 20, 2009 at 3:43 am

    These are so pretty! Im having a baby shower this weekend for a baby girl and these would be perfect. Which tip did you use for the star?

  16. #
    16
    Jen — February 20, 2009 at 2:47 pm

    I used the really big star tip. Not sure what # it is, but it’s the same one that I used for my peppermint meringues (there’s a picture in that post).

  17. #
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    creativecarryout — February 20, 2009 at 3:05 pm

    I saw this on tastespotting and wanted to comment on how gorgeous your photo is. I’ve bookmarked your recipe too – these are beautiful and I bet delicious with that flavor combination.
    Thanks,
    Michelle
    http://oneordinaryday.wordpress.com/

  18. #
    18
    Jen — February 20, 2009 at 9:15 pm

    Thanks for the compliments!

  19. #
    19
    Jennifer — February 21, 2009 at 11:57 am

    Those are so cute!!!!!!!!

  20. #
    20
    Erin — March 3, 2009 at 2:03 pm

    Ok, you’ve inspired me…

    http://erinsfoodfiles.blogspot.com/2009/03/vanilla-bean-meringues.html

  21. #
    21
    colleen — March 9, 2013 at 10:32 am

    Very good meringues… have made them several times for church since I found this recipe… they evaporate instantly ! Great also for a non wheat gluten item.

    • beantownbaker — March 9th, 2013 @ 3:01 pm

      Glad you enjoy them!

  22. #
    22
    behance — October 12, 2018 at 5:06 pm

    I feel useful from the sharing you bring. Thank you for the value you bring to the reader

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