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!!