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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Seriously how cute are these? They looks awesome!
This is a good idea! I make the same kind of idea but with hershey’s kisses. If you are able to get the square pretzels (snyders makes them… their shape is called butter snaps or something like that) you top them with a hershey kiss. Then you pop them in the oven on 200 degrees for a few minutes. You will know they are done when the chocolate looks shiny. After that, you can either press down the kiss a bit to join it with the pretzel, or top the pretzel with another pretzel to make a pretzel and chocolate sandwich. They are yummy and super easy! 🙂
This is, quite possibly, the worst recipe I’ve ever made. The only redeeming quality about this is the taste.
So, the first issue is that there was WAY too much liquid in the cake batter. This is where everything went to hell. I decided to make these in cupcake form since I didn’t have round cake pans. The cake crumbled as I attempted to remove the cupcake wrappers.
Next, the marshmallow filling. This was literally the worst trying to put sticky filling into a crumbly cake.
For my surviving cakes that didn’t crumble to death, I attempted to cover in ganache. The ganache was too dang thick for this delicate cake.
So, as I sit here on Christmas eve writing this review, I have toppling, crumbly ding songs sitting in my freezer as I make my last attempt to save these monstrosities.
Afterwards, I will promptly burn your recipe and enjoy it.
I am sure you are a very wonderful person and meant no I’ll will, but this recipe must be destroyed.