Ok. I’ll have to admit. Before today I had never tasted a Biscoff cookie. I’d seem them at the German restaurants and in the stores but had never tasted one. To be honest, I didn’t even really know what flavor to even expect. But today, once I actually tried one I realized what the obsession with Biscoff is. Caramel. Yup. These cookies taste like caramel!! NO WONDER!
I looked all over the internet for someone else who had made a Biscoff cupcake and I really wasn’t impressed with what I had found. None incorporated the cookie into the batter, just the spread and none of them had the appearance I was looking to achieve. So, I set out to make a recipe of my own.
Peanut butter is a lot like Biscoff spread in texture and consistency, so I researched peanut butter cake recipes. I found this recipe for Peanut Butter Cake by Paula Deen that called for crushed graham crackers in the cake and thought that could be easily substituted for crushed Biscoff cookies and the peanut. So I made it the batter, altered the sugar to include some brown sugar, substituted Biscoff for the peanut butter and crushed Biscoff cookies for the graham crackers. The recipe FAILED miserably. I think there was too much leavening (baking powder) in this recipe and the cupcakes all sank like the Titanic.
I seriously hate it when recipes fail. I mean REALLY hate it. It feels like such a waste of ingredients and like I should of known better or something. Seems like lately I’ve just had too many epic fails with recipes. (Most of those I don’t even mention on the blog or Facebook, btw.)
Well… I had about 2/3 cup of Biscoff spread left and decided to try again, but this time I’d make my chocolate cupcakes and top it with Biscoff buttercream. I bought Milka chocolate cream cheese at the German store and thought that’d pair well with the Biscoff in the buttercream. Damn. This buttercream is so good… definitely glad I decided to go with the chocolate cake though…. pairs perfectly with it!!
I created cute little tags and attached them to these cups with some ribbon and gave a cupcake to each of Emily’s 7th grade teachers at her Open House last night. They were all very shocked and surprised and loved them!! I’m pretty sure that Emily’s teachers will be getting treats from me until she graduates from college!!
- 1 cup flour
- ½ cup dark chocolate cocoa powder
- 1 cup sugar
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp espresso powder (optional)
- ½ cup vegetable oil
- 1 egg
- 2 tsp vanilla
- ¾ cup hot water
- 1 package Philadelphia Cream Cheese with Milka
- ½ cup unsalted butter, room temperature
- ⅔ cup Biscoff spread
- 1lb powdered sugar
- 2 tsp vanilla
- 2 Tbsp heavy cream
- crushed Biscoff cookies (for garnish)
- Preheat oven to 375 F degrees. Line cupcake pan with 12 liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt.
- In a small bowl, whisk together the oil, egg and vanilla.
- Make a well in the center of the flour mixture and pour in the oil mixture. Whisk until you can't anymore.
- Add the hot water and whisk until smooth.
- Fill liners ⅔ full with batter. Bake about 16-18 minutes or until a toothpic comes out clean.
- Cool completely before frosting.
- Cream together the cream cheese, butter and Biscoff spread. Scrape the sides of the bowl.
- Add the sugar, vanilla and heavy cream. Mix until combined and crape the sides of the bowl again.
- Beat on high for 4-5 minutes or until light and fluffy.
- Pipe a swirl of frosting onto each cupcake and rim the sides with crushed cookies.