Advertisement

Biscoff

Deluxe Cookie Butter Blossoms - A cookie butter based dough rolled in turbinado sugar and topped giant hazelnut filled chocolates. | JavaCupcake.com

Deluxe Cookie Butter Blossoms

These are not your ordinary holiday blossom cookies.  These Deluxe Cookie Butter Blossoms are made with cookie butter, rolled in turbinado sugar and topped giant hazelnut filled chocolates.  Oh yeah… you’re going to need to make these!

Deluxe Cookie Butter Blossoms - A cookie butter based dough rolled in turbinado sugar and topped giant hazelnut filled chocolates. | JavaCupcake.com

These inspiration for these cookies comes from the Hershey’s Kisses Deluxe Chocolates Gift Box I saw at the store with all the new holiday candy.  They are three times the size of a traditional chocolate kiss and they are filled with whole hazelnuts.  Epic if you ask me… and I knew I had to use them.

What a better way to utilize a chocolate kiss than in a blossom cookie!

Deluxe Cookie Butter Blossoms - A cookie butter based dough rolled in turbinado sugar and topped giant hazelnut filled chocolates. | JavaCupcake.com

I used my peanut butter blossom cookie recipe and adapted it for these cookies.  The dough of the cookie is essentially the same replacing the peanut butter for cookie butter and rolling in dark brown coarse sugar rather than granulated white sugar.

The cookies themselves are also larger to accommodate for the size of the chocolate kiss which means more cookie to enjoy!  YES!

Deluxe Cookie Butter Blossoms - A cookie butter based dough rolled in turbinado sugar and topped giant hazelnut filled chocolates. | JavaCupcake.com

The recipe for the dough of this cookie would be a great alternative for a person with nut allergies.  They could still enjoy a blossom cookie without the nuts by simple using cookie butter and a nut-free chocolate on top!  No more having to skip out on these holiday cookies anymore!

Happy Baking!

Deluxe Cookie Butter Blossoms

Deluxe Cookie Butter Blossoms

Yield: 2 dozen
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • ½ cup unsalted butter, room temperature
  • ¾ cup Cookie Butter (Biscoff or Speculoos)
  • ⅓ cup sugar
  • ⅓ cup light brown sugar, packed
  • 1 egg
  • 1 Tbsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup coarse brown sugar (like demura or turbinado), for rolling
  • 24 Deluxe Hershey Kisses filled with Hazelnuts

Instructions

  1. Preheat oven to 375°F and line cookie sheet with parchment paper. Remove wrappers from chocolates.
  2. In the bowl of your stand mixer, beat butter and cookie butter together until well blended.
  3. Add sugars and beat for 2-3 minutes until fluffy.
  4. Add egg and vanilla; beat well.
  5. In another bowl, sift together flour, baking soda and salt. Slowly add it to the wet mixture and mix until just combined.
  6. Shape dough into 2-inch balls. Roll each ball in dark brown sugar sugar and place on prepared cookie sheet.
  7. Bake about 10 minutes or until lightly browned.
  8. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack to cool completely.

 

The Most Epic Cupcakes Ever! Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

Guinness Bailey’s Biscoff Chocolate Cupcakes – The Most Epic Cupcakes Ever!

There’s really no other way to describe these Guinness Bailey’s Biscoff Chocolate Cupcakes than by just calling them what they are… The Most Epic Cupcakes Ever!

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

My friends Christy and Stefan live a few hours from away from us here in Germany.  Stefan and Dave went to basic training together 10 years ago and have been friends ever since.  Christy and I met in 2007 and have been Army family every since too!  They two of them came over for a Friday night BBQ and Christy insisted I make her cupcakes!  She’s been watching me make them for the last 6 years but hasn’t had a chance to try them since we haven’t lived close enough.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

To mark this special occasion, I knew I needed to make something epic.  Seriously amazingly epic and fit for a couple of soldiers and indulgent enough to satisfy the wives.  So what did I decide on?

Beer.  Liquor. Chocolate.  Cookie Butter. Caramel.

Yeah… it really can’t get much more indulgent and epic than that.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

I started with my chocolate cupcake recipe but instead of coffee, I used a dark Guinness stout beer.  The beer flavor adds a richness and flavor that is so strong and decadent.  Chocolate and beer just go so perfectly together.  Topping these cupcakes is a swirl of Biscoff cookie butter frosting and a dollop of Bailey’s Irish Cream frosting and a hunk of a chocolate dipped Biscoff cookie.

The Most Epic Cupcakes Ever!  Guinness and Chocolate Cupcakes topped with Biscoff Buttercream, Bailey's Irish Cream Buttercream, Caramel Drizzle and a Chocolate dipped Bisocoff Cookie! | JavaCupcake.com

Most. Epic. Cupcakes. Ever.

I’m not lying.  Seriously.  If you need a cupcake that will WOW, IMPRESS and KNOCK THE SOCKS OFF your guests… make these cupcakes!

Cupcake Liners:  Sweets & Treats Boutique

Guinness Biscoff Bailey's Cupcakes

Guinness Biscoff Bailey's Cupcakes

Yield: 2 dozen cupcakes

Ingredients

Guinness Chocolate Cupcakes

  • 1 cup unsalted butter
  • 1 1/2 cups Guinness beer
  • 1 Tbsp espresso powder
  • 2 tsp vanilla
  • 3/4 cup dark chocolate cocoa powder
  • 2/3 cup sour cream
  • 2 eggs
  • 2 cups sugar
  • 2 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt

Biscoff Buttercream

  • 1 cup unsalted butter, room temperature
  • 1 heaping cup creamy Biscoff cookie butter
  • 3 cups powdered sugar
  • ½ cup heavy cream
  • pinch of salt

Bailey's Buttercream

  • 1/2 cup unsalted butter, room temperature
  • 1 lb powdered sugar
  • 1 small (airline size) bottle of Bailey's Irish Cream
  • 1/4 cup heavy cream
  • pinch of salt
  • Chocolate dipped Biscoff cookies
  • Caramel sauce (I used store bought)

Instructions

Guinness Chocolate Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a medium sauce pan, melt the butter. Add the Guinness, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
  3. In a large bowl, sift together the sugar, flour, baking soda and salt. Set aside.
  4. In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
  5. Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
  6. Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
  7. Cool in pan for 5 minutes before removing to a wire rack to cool completely.

Biscoff Buttercream

  1. In the bowl of your stand mixer, cream together the Biscoff and butter for 2-3 minutes. You want the color to lighten by a few shades.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.

Bailey's Buttercream

  1. In the bowl of your stand mixer, cream the butter for 30 seconds until smooth.
  2. Add the powdered sugar, scrape the sides of the bowl and mix until combined.
  3. Pour in the Bailey's and heavy cream and beat until smooth. Scrape the bowl again.
  4. Mix in the salt.
  5. Beat on high for 3-4 minutes or until the buttercream has become light and fluffy.

Assembly

  1. Using a large round tip fitting on a piping bag full of the Biscoff buttercream, pipe a single swirl of frosting on top of the cupcake.
  2. Using a Wilton 1M star tip fitted on a piping bag full of the Bailey's buttercream, pipe a small swirl of frosting on top of the Biscoff buttercream.
  3. Drizzle the top of each cupcake with caramel syrup then garnish with a piece of a chocolate dipped Biscoff cookie tgh

 

Biscoff Stuffed Snickerdoodles

Is there anything better than a fresh, hot from the oven cookie? Probably not. Well, maybe if it’s stuffed with Biscoff… right? These jumbo Biscoff Stuffed Snickerdoodles are rich, chewy and simply delicious!

BIscoff Stuffed Snickerdoodles | JavaCupcake.com

 

Who can say no to something called “cookie butter”? Especially when it’s baked into such treats as Caramel Biscoff Brownies, Crunchy Biscoff Pretzel Cups, or Biscoff Buttercream Cupcakes? The taste is similar to a sophisticated peanut butter, but this delicious spread is made from cookies, not nuts. It was born in Belgium on a reality television show and became wildly popular almost overnight. Soon, recipes for sweets made with Biscoff
cookies spread went viral and Americans everywhere were clamoring for the stuff. Lotus Bakeries obliged, and the spread is now available nationwide.

BIscoff Stuffed Snickerdoodles | JavaCupcake.com

My sweet bloggy friend, Katrina, author of the new cookbook The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More and owner of the blog, In Katrina’s Kitchen has created the ultimate snickerdoodle!  This cookie is filled with Biscoff Cookie Spread and covered in cinnamon and sugar.  Every bite oozes with the irreplaceable flavor of cookie butter deliciousness.

We can’t forget to mention that these Biscoff Stuffed Snickerdoodles are JUMBO size!  One cookie is equal to at least 2, probably 3 regular size cookies.  So you really only need one to satisfy your cravings! (Okay… maybe 2!)

BIscoff Stuffed Snickerdoodles | JavaCupcake.com

Katrina’s recipe is super easy to follow.  Her directions are simple and straight to the point and a truly no-fail.  A beginner or a seasoned baker could make these cookies with no problem!

A few tips I took note of when I made these cookies…

  • Use an ice cream scoop to measure out the entire amount of dough you’ll need for 1 cookie.  Divide that in half and make two discs of dough then fill one disc with Biscoff and place the second half on top. Finishing the cookie as Katrina describes. Making one cookie from start to finish seemed easier than doing each step one at a time for all the cookies.
  • I baked for exactly 12 minutes and they were perfect.  Sprinkling extra sugar/cinnamon on top made the top of the cookies even more scrumptious looking too!
  • The recipe said it would make 18 cookies, but I only got 16.  Maybe mine were a little too big.  Oh well 🙂

BIscoff Stuffed Snickerdoodles | JavaCupcake.com

Make sure to follow Katrina & Biscoff on the web for more deliciousness!
In Katrina’s Kitchen:  Blog | Facebook | Twitter | Pinterest | Instagram | Google+
Biscoff:  Website | Facebook | Twitter | Pinterest

BUY Katrina’s cookbook here: The Biscoff Cookie & Spread Cookbook: Irresistible Cupcakes, Cookies, Confections, and More

Biscoff Stuffed Snickerdoodles

Biscoff Stuffed Snickerdoodles

Yield: 18
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Ingredients

  • 3 cups all-purpose flour
  • 1tsp baking soda
  • 2tsp ground cinnamon
  • 1/4tsp salt
  • 2tsp cream of tartar
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1tsp vanilla extract
  • 1/2 cup Creamy Biscoff Spread
  • Cinnamon sugar (1/3 cup granulated sugar + 2tsp ground cinnamon)

Instructions

  1. Preheat oven to 375F degrees.
  2. Whisk together the flour, baking soda, cinnamon, salt and cream of tartar. Set aside.
  3. In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar for 2 minutes until light and fluffy.
  4. Add the egg and vanilla and mix until incorporated.
  5. Slowly add in the dry ingredients to the wet and mix until just combined.
  6. (See my notes above). Using a cookie scoop, place 6 rounded tablespoons on an ungreased cookie sheet lined with parchment paper or a silicone baking mat. Gently press dough into discs. Top with approximately 1tsp of Biscoff Spread then top with another disc of cookie dough. Pinch the seam with your fingers to seal in the Biscoff Spread. Roll in cinnamon sugar and return to the baking sheet.
  7. Bake for 10-12 minutes. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. Sprinkle each cookie with more cinnamon sugar if desired.


Biscoff White Chocolate Chip Banana Bread

Twice a year, a vendor from Belgium visits USAG Bavaria here in Grafenwoehr, Germany and brings with him several cases of Biscoff Speculoos cookie butter spread along with dozens of brands of Belgium. Of course, I stock up on Biscoff and my husband stocks up beer.

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

This time, however, his visit came at a perfect time for me to make a quick bread since I had several over ripe bananas on my counter.  I had never made a Biscoff bread before, but I knew that I could use the spread the same way I used peanut butter… so the Biscoff White Chocolate Chip Banana Bread was born!

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

If you’ve never used Biscoff cookie butter spread before, you can find it in many US grocery stores, although it’s a bit harder to find here in Germany.  In Europe, the spread goes by it’s parent company name Lotus and is called Speculoos.  I used the crunchy version of the Speculoos in this recipe which added a slight more texture to the bread.

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

This quick bread has a uniquely delicious flavor.  The caramel tone from the Biscoff spread shines through the strong banana taste white the white chocolate chips add a hint of creamy sweetness.  It’s a delicious break from a traditional banana bread.

It was a huge hit in my house!

Biscoff White Chocolate Chip Banana Bread | JavaCupcake.com

Biscoff White Chocolate Chip Banana Bread

Biscoff White Chocolate Chip Banana Bread

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 3-4 large over ripe bananas
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup Biscoff Crunchy Spread (this is also called Speculoos or Cookie Butter)
  • 1/3 cup whole milk
  • 1/4 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup white chocolate chips (dark chocolate would be excellent too)

Instructions

  1. Preheat your oven to 350F degrees. Grease and line a 9x5 loaf pan. I also like to line the bottom with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt and nutmeg.
  3. In a large bowl, mash the bananas with a fork. I like my bananas chunky, but you can make them more mushy - it's up to your preference. Add the sugars and whisk until smooth.
  4. Mix in the Biscoff, milk, oil, extract and eggs and beat with a whisk or wooden spoon until completely incorporated and smooth.
  5. Fold in the flour mixture until just incorporated. Add the chips and fold until no more flour can be seen and the chips are even through the batter. Do not over mix.
  6. Pour the batter evenly into the prepared pan.
  7. Bake for about 75 minutes or until a toothpick comes out clean and the bread is a dark golden brown color.
  8. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Notes

Recipe slightly adapted from Girl Versus Dough.

 

Valentine Chocolate Dipped Biscoff Cookies & Spoons | JavaCupcake.com

Chocolate Dipped Spoons and Cookies

Spread the love this Valentine’s Day with these simple, delicious chocolate dipped treats for your family and friends!

Valentine Chocolate Dipped Biscoff Cookies & Spoons | JavaCupcake.com

There’s nothing I love more than a hot cup of coffee mid-morning.  I have a routine everyday… wake up, eat breakfast (cereal with berries – every morning!), play with Matty, get some work done and then mid-way through the morning I treat myself to coffee!

Not just any coffee though.  My cup is always full of a chocolate flavored or pumpkin spice or something delicious topped off with whatever seasonal creamer is in stock at the commissary.   And my coffee is always served in a Starbucks mug.  ALWAYS.   It’s one of my most favorite times of the day… coffee time.

Valentine Chocolate Dipped Biscoff Cookies | JavaCupcake.com

About two weeks ago, my friend Margot dropped off a bag full of chocolate goodies to go along with my morning coffee.  She had included a few chocolate dipped cookies and a few lollipop style chocolates on sticks.  I think it only took me two cups of coffee to enjoy it all.  But, her treats gave me the idea to recreate them as gifts for Emily’s teachers for Valentine’s Day!

I had already made the White Chocolate Dipped Valentine Fortune Cookies for her teachers.  But now they could have a few days worth of goodies to go with their morning coffee at school with these Chocolate Dipped Spoons and Cookies! Perfect!

Valentine Chocolate Dipped Spoons | JavaCupcake.com

You could really make these in so many different ways.  Any type of cookie or biscuit could be used.  Any kind of chocolate could be used!  I chose the Biscoff cookies because they go so wonderfully well with coffee and dipped them in a dark chocolate.  My favorite dark chocolate is one that is 60-70% cocoa.  Not too bitter, but still smooth and oh so chocolaty!

The spoons I dipped are just from the grocery store, but you could easily used colored spoons or even order cute wooden spoons!  Instead of pink and red sprinkles, green could be used for St. Patrick’s Day or brown for Thanksgiving.  The possibilities are really endless!

Matthew | JavaCupcake.comAnd of course, Matty had to try a chocolate spoon too.  Okay… he didn’t really ask for permission before he grabbed this spoon.  But how can I bet mad at that face?  I’m just happy he loves chocolate!!

So, get creative and start dipping things in chocolate!  Valentine’s Day treats don’t have to be difficult… just delicious and fun!

Enjoy!

Chocolate Dipped Spoons and Cookies

Yield: 12 treats
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 12 Plastic spoons
  • 24 Biscoff cookies
  • 12-15oz high quality dark chocolate (I used Lindt 70% cocoa chocolate)
  • Valentine nonpareils and heart shaped sprinkles
  • Valentine M&M candies
  • Wax paper
  • Double boiler

Instructions

  1. Lay out a piece of wax paper on your counter.
  2. Chop chocolate into very small chunks and place in a double boiler.
  3. Over medium-high heat, melt the chocolate until smooth.
  4. Dip the spoons into the chocolate making sure that the spoon cavity is full of chocolate. Holding the spoon horizontally flat, tap any excess chocolate off. Lay the spoon on the wax paper. NOTE: If the chocolate spills out, prop the end of the handle up with an Oreo or other cookie (or whatever you have) so that the chocolate stays in the spoon cavity.
  5. Immediately place a M&M candy and heart shaped sprinkles into the chocolate. Optionally, sprinkle with the Valentine nonpareils.
  6. Dip the Biscoff cookies into the chocolate until 1/2-2/3 of the cookie is covered.
  7. Tap the wrist of the hand holding the cookie so that the excess chocolate dripped off the cookies. Gently scrape the bottom of the cookie on the side of the bowl to remove any excess chocolate.
  8. Place dipped cookie onto the wax paper and sprinkle with Valentine nonpareils.
  9. Allow spoons and cookies to dry completely before packaging - about 3-4 hours.

Original Karamelgebäck Creme Cupcakes

Enjoy a taste of Belgium with these Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes made from the creamy, rich caramel spread from the Lotus Bakery!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

You’ve heard of Cookie Butter, right? Trader Joes sells it.  It’s also been called Speculoos, Biscoff or Karamelgebäck Creme.  Well, that Cookie Butter is a knock-off of the creamy, caramel cookie spread made by The Lotus Bakery from Belgium!    The Original Karamelgebäck Creme is a spread made from their popular Lotus Bakeries caramel cookie (often called a Biscoff cookie) that is commonly served in restaurants and hotels in Europe with coffee.  It’s similar to peanut butter or Nutella in it’s uses, but the flavor is so distinct.

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

I’ve had a few jars of  in my pantry for a few weeks now.  Before then, the only time I could get this delicious cookie spread was when the cute lttle old man from Belgium would come to the PX on post and set up a booth to sell his beers, cheeses and the Speculoos…. at €8 a jar.  So, when the local grocery store was selling them for €3, I picked up a few jars.  And, I was lucky enough to get a Choco Speculoos too!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

Back in the USA, this spread is known as Cookie Butter and can be found at stores like Whole Foods and Trader Joes.  But, I’ve heard stories from a few of my readers that it’s a hot commodity and is even rationed in some places and VERY expensive.  So if you can get your hands on a jar… savor EVERY BITE, because it’s unlike anything you’ve ever had before!

With this spread, I made Original Karamelgebäck Creme Cupcakes.  The base of the cupcake is dense, moist and full of the sweet caramel flavor of the Biscoff cookie.  The frosting is made with the Choco Speculoos and is so light and fluffy.  I could have eaten this frosting by the spoonful.  Oh, who I am kidding.  I totally did eat it by the spoonful.   Topping this cupcake is crushed Biscoff cookies, which I think adds the perfect little crunch to the cupcake!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

It’s like a Belgian explosion in my mouth with each bite of this cupcake.  SO GOOD!

Don’t worry though, if you can’t find  Original Karamelgebäck Creme in any stores in the USA, just run to Trader Joes and try to find cookie butter.  And the Choco Speculoos… you probably won’t find that in the USA either, but you could use Nutella or more  Original Karamelgebäck Creme and add some cocoa powder.

Enjoy!

Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes by JavaCupcake.com

If you like these cupcakes, check out the Chocolate cupcakes with Biscoff Milka Cream Cheese Frosting I made last year!

Chocolate Biscoff Cupcakes by JavaCupcake

Original Karamelgebäck Creme Cupcakes

Yield: 18 cupcakes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Ingredients

Original Karamelgebäck Creme Cupcakes

  • 3/4 cups flour
  • 2 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 1/4 cups dark brown sugar, packed
  • 5 tablespoons unsalted butter, room temperature
  • 1/2 cup Original Karamelgebäck Creme (aka Biscoff, Cookie Butter or Speculoos)
  • 1 cup whole milk
  • 1 tsp vanilla
  • 3 large eggs

Choco Speculoos Buttercream

  • 1 cup unsalted butter, room temperature
  • 1 cup Choco Speculoos (any chocolate spread could be substituted)
  • 3 cups powdered sugar
  • 1/8 tsp salt
  • 1/4-1/2 cup heavy whipping cream
  • Karamelgebäck cookies (Speculoos cookies), crushed - for garnish

Instructions

Original Karamelgebäck Creme Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, combine the flour, baking powder, salt and sugar on low speed.
  3. Add the butter, peanut butter, milk and vanilla and mix on medium high speed until the batter is smooth - about 30 seconds.
  4. Add the eggs, one at a time, and mix until just incorporated. Scrape the sides & bottom of the bowl the ensure everything is combined. NOTE: The batter may appear to have lumps of butter in it... no worries, they will melt and bake into the cupcakes perfectly!
  5. Fill cupcake liners 2/3 full and bake for 17-19 minutes or until a toothpick comes out clean.
  6. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Choco Speculoos Buttercream

  1. In the bowl of your stand mixer, cream together the butter and Choco Speculoos until smooth.
  2. Add the powdered sugar one cup at a time, beating until smooth after each addition.
  3. Mix in the salt.
  4. Scrape the sides of the bowl and add 1/4 cup of the heavy whipping cream and beat until smooth. Check the consistency, if you want it looser, add more cream. Once it's the consistency you want, beat on high for 2 minutes or until the color lightens.

Assembly

  1. Using a Wilton 1M closed star tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  2. Garnish the top of the frosting with crushed Karamelgebäck cookies.

www.cheapauthenticjordans.co/Air-Jordan-11-32145 www.bestshoesmeme.com/nike-air-mens-56146 https://www.viva-awa.com/