Chocolate Biscoff Cupcakes

Wednesday, September 14, 2011

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
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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

Cupcakes, Dessert

3 comments »

9 Responses to “Blondies”

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1

Jigginjessica — June 4, 2009 at 2:07 pm

I really love how easy it is to put some variety into blondies! Yum, yours look great!
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2

Ingrid — June 4, 2009 at 5:29 pm

Yum, love these! It was the first thing off of a food blog that I’ve made. It’s also the recipe that started me on the path of being the #1 fan of all things blondie!
~ingrid
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3

Jen — June 4, 2009 at 5:38 pm

Yea I can’t believe I’ve never made them before!
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4

Colleen — June 4, 2009 at 6:09 pm

Blondies are one of my favorite things to eat and make!
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5

Ellie — June 4, 2009 at 7:35 pm

I freaking LOVE blondies – and I really like the combo of mix-ins you used!
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6

Stephanie Wagner — June 5, 2009 at 11:47 pm

Thanks for the great idea! I’m making some blondies with Andes Mint baking chips for the lake tomorrow.
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7

Mermaid Sweets — June 6, 2009 at 6:09 am

Great looking blondies. I love how versatile they are.
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8

Tyler — August 27, 2010 at 8:57 am

Just made these today! Delicious!
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Chocolate Biscoff Cupcakes