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. 
This looks amazing, Jen. I think both my husband and I are slowly becoming more lactose intolerant as we get older. Goat milk ice cream may be something we’ll try soon. Can’t wait to see what other non-dairy ice creams you come up with!
beantownbaker — June 19th, 2013 @ 10:23 am
Thanks! Like I said, coconut milk has been my go-to so far, but it’s definitely fun to try new milk varieties.
Looks incredible, I need to find a local goat milk supplier…
beantownbaker — June 19th, 2013 @ 10:24 am
Yea, I definitely want to find someone local to get my goat milk from. For now, I’m just happy that I can find it at all. Even back in Boston, it wasn’t on the shelf at my grocery store.
This looks amazing and I love that you used goat milk..so interesting!
i had to give up gluten a few months ago and just realized a few weeks ago that i also must give up dairy. i am not sure if it is lactose or casein that i am intolerant of, but i love that you are doing stuff that i may be able to eat someday! (also, we bathe Olive is goat’s milk. it’s great for her eczema!).
beantownbaker — June 20th, 2013 @ 6:58 am
Going dairy free isn’t too bad honestly.
Oh wow, bathing in goats milk sounds so luxurious!
Oh wow, this looks so perfect! I’d love to try this soon 🙂
Sounds delicious, I’ve not thought about using goats milk in ice cream before but would love to try it!
beantownbaker — June 24th, 2013 @ 8:24 pm
You should definitely try it!
Thank you so much for posting this!! I gave up cow dairy in the winter (makes me break out) and have been glaring at my ice cream maker, because sorbets are just not the same and coconut ice cream is good, but so coconutty! I’ve been wondering if I could make ice cream with goat’s milk and now I know I can! The canister just went into the freezer 🙂
beantownbaker — June 24th, 2013 @ 8:23 pm
Nice – glad I could help. I don’t find coconut milk very coconuty… I assume you drink goat’s milk so you’re familiar with the flavor? It definitely has a distinct taste.
Goat milk?? I bet it goes fantastic with chocolate. I love this combination, I can’t wait to try it, yum!!
In the ingredients, you say condensed goat milk, but the directions say heavy cream. Which did you mean? Really excited to try out this recipe!
beantownbaker — July 22nd, 2013 @ 1:14 pm
Sorry about that. I used condensed goat milk, not heavy cream. I’m updating the recipe now.
Hello,
I want to place an order from you to our store in The Netherlands.I want to know if you can ship here and accept credit card as a form of payment.
Reply back asap
Thanks
beantownbaker — September 4th, 2013 @ 9:27 am
I don’t sell anything.
My wife and I raise a couple of dairy breed goats for home milk use. I don’t find that the milk tastes goaty, it’s actually richer and better tasting than cows milk in my opinion. Although before we discovered that we should pasteurize the milk asap after filtering, we did notice a musky kind of taste…… but with pasteurization started within a minute or two after milking, our milk is just as good or better than the flavor of cows milk. I just ordered an icecream maker. We will definitely use this recipe. Thanks for posting it.
beantownbaker — September 25th, 2013 @ 4:15 pm
Fresh goat milk is not something I have tried. I would love to get my hands on some though!
I’m looking forward to trying this! We got hooked on Laloo’s goat milk ice cream several years ago, but it’s been increasingly difficult to find, and very expensive ($7.79 a pint as of 2 days ago). It would be great if I could find a homemade alternative.
beantownbaker — January 2nd, 2014 @ 1:36 pm
I agree – Laloo’s is good, but quite expensive. Let me know what you think of this recipe if you try it out.
GOOD NEWS!! Laloos is filling the pipeline and more flavors are coming soon to you your local Whole Foods store.
I have dairy goats so will toss in my 2 cents worth 😉 Not all goat milk is the same!!! If you like the goaty taste, go ahead and buy your milk at the store. Personally I find the goaty taste vile and disgusting! So for those who want to try goat milk but don’t like that nasty goaty taste, you want raw milk, and the breeds vary in taste a lot. Nigerian Dwarf goats have the highest butterfat and do not have the goaty taste. Their milk is really good! Nubians are second best. It would be worth your while to find a local source of nice raw milk from either of those breeds. Healthier too, as raw milk has all the nutrients nature intended.
With rare exceptions – goat’s milk should not taste goaty. I can’t comment about grocery store milk, but would urge you and your readers to look for direct-from-the-farm sources. There are a few goats with funny tasting milk – and those work great for making blue cheese! If a goat is healthy, has a good diet with the right balance of vitamins and minerals (very important!), and the milk is handled in a clean manner with quick cooling, it should have a rather sweet taste. I have Nubians and like Cindy above, appreciate the high butterfat. If you’re looking for a milk source – try realmilk.com. There’s also tips there for buying safe milk.