I need a Biscoff Twelve Step Program. I’m not one to jump on a popular bandwagon…no, as a matter of fact my fierce independence might more often see me stay away from foods deemed most popular (read kale and green smoothies) as I don’t want to follow the pack. And then along came Biscoff. In Europe these sweet and spicy cookies are called speculoos and are the perfect compliment to coffee and while I do enjoy them, NOTHING quite prepared me for my first taste of the spread in the spring of 2012. One bite turned into two and before I knew it I had somehow managed to eat the entire jar without every breaking out a piece of toast much less a mixer to make these Biscoff Cupcakes and Frosting.
When I received a jar of the crunchy spread, I was prepared. I was strong. I was woman, hear me roar. I confidently opened the container, certain that I could control myself and with only one bite I knew I was in trouble. Biscoff Crunchy is really nothing all that spectacular…unless you LOVE the cookies and are totally ADDICTED to the spread! It is a genius combination of the two; cookie spread with mixed in cookie crumbs. I mean I was in serious trouble. I knew I needed to use that jar to create a special treat and yet I was almost powerless to not try just ‘one more bite.’ You should really be proud of me that this go around I was better able to control my impulses and ONLY ate half the jar with a spoon before stopping. That’s progress right?
I was lucky I stopped when I did; I had just exactly enough left to make what I had planned…I’m calling these cupcakes Biscoff Overload although not sure overload has the right connotation; there is no such thing as a Biscoff overload! Still, cupcakes with Biscoff are frosted with a buttercream frosting with Biscoff and once completed the whole thing is dusted with some crumbled Biscoff cookies. I made these at my daughter’s one Sunday afternoon and it’s a good thing I gave her some to share with friends; I have a feeling I might have squirreled all of them away for me, just me!
Emily and my friends had heard me talk of Biscoff; as if it were a magical and mystical product that is only available where you find unicorns and rainbows. Luckily that might have once been true when it was more scarce but now it has found it’s way beyond World Market and mere mortals can find it on many grocery shelves. While they might have looked at me with some eye rolling trepidation, it took but one bite to get it…and let me tell you, this combination is one terrific bite indeed. A cupcake that has a slightly crispy top like a cookie but a soft, rich center that actually tastes like Biscoff with a big fluff of Biscoff frosting piled on top that is finished with, what else, more Biscoff in the form of ground cookie crumbs. You most certainly do not need to top your cupcakes with as much frosting but why wouldn’t you; it is SO good.
The crunchy aspect of the Biscoff spread in the frosting lends it a wonderful mouth-feel and I have to admit, while the cupcake itself was good; I sort of felt its sole purpose was to just hold the amazing frosting. I wasn’t able to frost two of the cupcakes and I think my story was I ran out of frosting. I did not bother to share that it might have been because I found it critical to keep ‘sampling’ the goods. Yes, I’m certain I could have eaten the entire bowl of frosting all by myself. Yep, really.
Biscoff Cupcakes with Biscoff Frosting
- Preheat oven to 350 F.
For the Cupcakes:
- ½ cup Biscoff spread crunchy or creamy
- ¼ cup butter softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla bean paste or vanilla extract
- 1 ½ cups flour
- ½ tsp salt
- 1 ¼ tsp baking powder
- ⅓ cup buttermilk
For the Buttercream Frosting:
- ½ cup Biscoff crunchy or creamy
- 1 cup butter room temperature
- 3 cups powdered sugar
- 1 tsp vanilla bean paste or vanilla extract
- ¼ to ⅓ cup heavy cream as much as needed to get correct consistency
For the Topping:
- 6 Biscoff cookies crumbled
To Make the Cupcakes:
- Cream together Biscoff, butter and sugar until light and fluffy.
- Add eggs and vanilla and mix just to incorporate.
- Whisk together flour, baking powder and salt. Mix until just combined. Add the milk.
- Line 12 muffin cups with cupcake liners and divide batter evenly into cups.
- Bake for 16 to 20 minutes; test with a toothpick; the top will be firm so make sure the inside is cooked through.
- Cool completely on a wire cake cooling rack before frosting.
To Make the Buttercream Frosting:
- Cream together Biscoff and butter until light and fluffy. Slowly add the powdered sugar.
- Add the vanilla and combine thoroughly.
- Add the cream a Tablespoon at a time until your frosting is very light and fluffy and the correct consistency.
- Using a large serrated icing tip and pipe the frosting onto cupcakes.
- Garnish the cupcakes with the crumbled Biscoff cookies.
This is a sponsored conversation written by me on behalf of Biscoff. The opinions and text are all mine.