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. 
Oo those look amazing! I haven’t been to your website in awhile. I love the new look! I actually said Mmmmmm out loud as I clicked on the link. LOL
beantownbaker — January 8th, 2013 @ 12:14 pm
Welcome back! Glad you enjoy the new look. These cookies are definitely MMMmmm! In fact, I brought one in my lunch today 🙂
I just subscribed by email. I use your recipes all of the time!
beantownbaker — January 8th, 2013 @ 8:43 pm
What a great idea. I always forget about that feature 🙂
I can’t get enough peppermint, even after the holidays! I make a similar cookie, but love that you added white chocolate in for these 🙂
beantownbaker — January 8th, 2013 @ 8:44 pm
Peppermint is definitely one of my favorite flavors. I loved the candy pieces that were on the edges of these cookies and got all crispy!
I didn’t get to decorate the house or get a tree… I have a feeling I may go overboard next Christmas. Hope you guys are settling in!
beantownbaker — January 8th, 2013 @ 8:44 pm
I already got Hubby agree to two trees next year! hope the new house is going well for you guys.
Kind of sad that I have to wait another 9-10 months before it becomes socially acceptable to make these….
beantownbaker — January 8th, 2013 @ 8:45 pm
It’s still winter, so it’s definitely still acceptable in my book!
great tip on the candy canes! what a fabulous way to break in the new oven 🙂
These cookies look so yummy, what a great idea with candy canes