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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.

Salted Caramel Cake

Love caramel? You’re going to ADORE this recipe…layers of brown sugar cake filled and topped with caramel frosting and a drizzle of fresh caramel and fleur de sel make this Salted Caramel Layer Cake a decadent, delicious, and almost sinful dessert!

The best Salted Caramel Layer Cake with a glass of milk

Cake brings people together.

And today…I have baked a Salted Caramel Cake to enjoy with, and say goodbye to, my best friend. Layers of brown sugar cake soaked with salted caramel sauce…filled with caramel frosting and topped with more salted caramel.

Oh my.

A slice of layer cake made from a caramel cake recipe

I spent the afternoon relaxing with Chrissy and her family at my house – really, it couldn’t have been better. We ordered pizza, drank wine, chatted, relaxed in the sunshine of my backyard.

The men smoked Cuban cigars. The kids played with friends down the street. Bitter-sweet. But a perfect ending to a wonderful chapter in our lives together.

Some of the ingredients you need to make a Salted Caramel Cake.

I know today won’t be the last time I see Chrissy. Someday, we’ll be together again.

So…until then, I’ll keep baking…keep sharing what I bake with new friends…and always hold on to the love and joy I shared with Chrissy here in Germany.

Caramel Icing spread on top of a Salted Caramel Layer Cake.

Hopefully, that same love and joy will inspire you when you make (and devour) this Salted Caramel Cake.

Advice About Making This Salted Caramel Cake

A lot of you have made this caramel cake recipe and I wanted to share a few points of feedback that may help future bakers make it successfully!

Finishing the Salted Caramel Layer Cake

  1. For more detailed instructions on how to make the caramel sauce, visit Brown Eyed Baker. She’s got a great step-by-step tutorial with lots of pictures!
  2. Also, the cake and frosting recipes are originally from Laura’s Sweet Spot.
  3. The sauce recipe makes more than you actually need for this cake, probably by half. But the reason why I left this amount in the recipe was because that’s how I made it the first time I baked this cake! If you don’t want leftover caramel sauce (but let’s be real here, who doesn’t want leftover caramel sauce) you could halve the recipe and still have enough.
  4. Because the caramel frosting is made with cream cheese, it is VERY SOFT. If you live in a hot place, consider keeping this cake cool until serving.
  5. Also, the softness of the frosting could make it difficult to apply to the cake layers. To ensure it’s creamy, but not runny start by adding less a tablespoon at a time until you get a smooth consistency that’s not too soft.
  6. Finally – this cake is SO GOOD you may be known as the BEST BAKER EVER after you make it. So many of you have commented that your friends and family were incredibly impressed after you baked this cake. That makes me so proud!

A serving of Salted Caramel Layer Cake.

Happy baking, my sweet friends! Leave a comment below with your results or your questions. I’d be happy to help you…or just to hear your stories with this recipe!

PS:  Looking for more cake recipes?  Check out my Ombre Cake Tutorial!

Salted Caramel Layer Cake

Salted Caramel Layer Cake

Yield: 1 3 layer 8-inch cake

Layers of brown sugar cake filled and topped with caramel frosting and a drizzle of fresh caramel & fleur de sel make this Salted Caramel Layer Cake a decadent, delicious and almost sinful dessert!

Ingredients

Caramel Cake

  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 3/4 cup firmly packed dark brown sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 2 cups flour, sifted
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 1 Tbsp white vinegar

Salted Caramel Sauce

  • 2 cups sugar
  • 12 Tbsp (3/4 cup) unsalted butter, cubed & room temperature
  • 1 cup heavy cream, room temperature
  • 1 Tbsp fleur de sel (I used sea salt and crushed it down into smaller flakes)

Caramel Frosting

  • 1/2 cup firmly packed dark brown sugar
  • 5oz (approx 10 Tbsp) unsalted butter, room temperature, divided
  • 1/3 cup heavy cream
  • 8oz cream cheese, softened
  • 1/4 tsp salt
  • 2 cups powdered sugar, sifted

Instructions

Caramel Cake

  1. Prepare 3 8in cake pans by buttering, lining with parchment paper and flouring.
  2. Preheat oven to 350 F degrees.
  3. In the bowl of your stand mixer, cream together the butter and sugars for about 3 minutes.
  4. Add the eggs, one at a time and mix until incorporated. Scrape the sides of the bowl often.
  5. Mix in the vanilla.
  6. Add the flour and buttermilk alternating until just combined.
  7. In a measuring glass, mix together the baking soda and vinegar then add to the batter. Mix just until incorporated. Do not overmix!
  8. Separate batter evenly into the three prepared cake pans.
  9. Bake about 20 minutes or until the top and edges are golden brown and a toothpick comes out clean.
  10. Cool in pans for 5 minutes before removing to a wire rack to cool completely.

Salted Caramel Sauce

  1. In a very large, heavy saucepan or pot over medium-high heat, pour the sugar in an even layer over the bottom of the pan. Whisk until melted. The sugar will clump up but will eventually completely melt. This will take about 4-5 minutes.
  2. Once the sugar has melted, stop whisking and cook until the sugar has turned into an amber color and has a nutty aroma. Remove from the heat.
  3. Add all the butter and whisk until combined. This mixture will bubble up, but keep whisking until all the butter has melted.
  4. Slowly pour the heavy cream into the mixture and whisk until incorporated.
  5. Stir in the fleur de sel.
  6. Cool for about 10-15 minutes before using.
  7. Store leftovers in a jar with a lid and reheat before using again. Refrigerate up to 2 weeks.

Caramel Frosting

  1. In a medium, heavy pot, whisk together the brown sugar and 2oz of butter over medium heat until melted. Bring to a boil for no more than 10 seconds. Remove from heat immediately and pour in the heavy cream and whisk until smooth. Cool to room temperature. NOTE: You can use an ice bath and whisk to cool quickly if you don't have time to wait.
  2. In the bowl of your stand mixer, cream together the remaining 3oz of butter and cream cheese until smooth. Scrape the sides of the bowl several times during this process.
  3. Mix in the salt.
  4. Turn the mixer to low and pour in a slow, steady stream the brown sugar mixture. Scrape the sides of the bowl and mix on medium speed until completely smooth and incorporated.
  5. Add the sifted powdered sugar and mix on medium speed until smooth.
  6. The frosting will feel very soft - so refrigerate it for 10-15 minutes before frosting the cake.

Assembly

  1. Once the cakes cooled, use a large skewer to poke holes across the top of the cake. Spoon a layer of caramel sauce over the top of the cake and use an offset spatula to spread it evenly.
  2. Allow the caramel sauce to soak into the cake.
  3. Repeat this process with a second layer of sauce.
  4. Once all the caramel has soaked into the cake, place one layer of the cake onto your serving platter.
  5. Spread a thin layer of frosting over the top of the layer - no more than 1/2 a cup of frosting.
  6. Place the second layer on top and spread another thin layer of frosting.
  7. Place the final layer of cake on top and frost the outside of the cake with the remaining frosting.
  8. Drizzle the top of the cake with caramel sauce. Using a spatula, in a back and forth pattern, spread the frosting and sauce together until just incorporated and it looks like the caramel is oozing thru the top of the cake.
  9. Using a disposable piping bag and a very small tip, fill the bag with caramel sauce. Pipe a layer of sauce around the top edge of the cake, stopping every inch or so to squeeze a little more so it drizzles down the side. Sprinkle with fleur de sel.
  10. Refrigerate until ready to eat - but remove 15 minutes before serving.

Notes

For more detailed instructions on how to make the caramel sauce, visit Brown Eyed Baker . She's got a great step-by-step tutorial with lots of pictures!

Cake and Frosting recipe originally from: Laura's Sweet Spot

Caramel Apple Milky Way Cupcakes

The Fall season is right around the corner and all the yummy seasonal candies are out in the stores already!  I posted a link to my Fall Recipe Round-Up that I put together last year and I’ll be adding all of this year’s recipes to it as I make them.  This Caramel Apple Milky Way Cupcake is the first one of the season!

I saw a bag of new mini Milky Way candy bars at the PX last week… Caramel Apple in flavor.  Interesting… very interesting, I thought.  But once I popped one in my mouth, the combination of smooth caramel and the apple flavored nougat all covered in chocolate I knew I needed to make a cupcake!

So, I took my favorite chocolate cake recipe for the cupcake, filled with the chopped apples covered in caramel sauce and topped it with a caramel buttercream, caramel drizzle and a Caramel Apple Milky Way bar.  I’ve done some apple cupcakes in the past, but none with a chocolate base…. GENIUS I tell you!!  DELICIOUS even more!

So… run to Target and find a bag of these and make these cupcakes!  Perfect transition into Fall flavors!

Caramel Apple Milky Way Cupcakes

Caramel Apple Milky Way Cupcakes

Yield: 12-16 cupcakes

Perfect cupcake to transition into Fall! Chocolate cake filled with caramel apples topped with caramel buttercream, caramel sauce and a Caramel Apple Milky Way bar!

Ingredients

Chocolate Cupcakes

  • 3/4 cup strong coffee
  • 1/2 cup unsalted butter
  • 1/2 cup cocoa powder
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup sugar
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup sour cream

Caramel Apple Filling

  • 2 Gala apples (or your favorite), diced/chopped
  • 1/4 cup brown sugar, loose
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 4 Tbsp unsalted butter
  • juice of 1/2 lemon (optional - I didn't have any time time, but I really recommend it if you have it!)
  • 1 Tbsp flour

Caramel Buttercream

  • 1 cup unsalted butter, room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1.5lbs powdered sugar
  • 2-3 Tbsp heavy cream
  • 1 tsp vanilla
  • 3-4 Tbsp caramel syrup (I used Smuckers)

Garnish

  • Caramel syrup
  • Caramel Apple Milky Way bars, halved

Instructions

Chocolate Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, baking soda and salt.
  3. In a medium bowl, whisk together the egg and sour cream.
  4. In a small sauce pan, melt the butter on medium-low heat. Add the coffee, cocoa and vanilla and whisk together. Cook for 2 minutes until cocoa has melted and you have a smooth consistency.
  5. Slowly pour a few tablespoons of the chocolate mixture into the egg/sour cream and whisk until combined. You're tempering the egg with this step. Add the remaining chocolate and whisk until combined.
  6. Make a well in the flour mixture and pour in the wet. Whisk together until smooth, about 2 minutes.
  7. Pour batter into cupcake liners 3/4 full. Bake about 17 minutes or until a toothpick comes out clean.
  8. Cool completely on a wire rack.
  9. Use an apple corer or core out the center of each cupcake.

Caramel Apple Filling

  1. In a large frying pan, melt the butter.
  2. Add the apples, sugars, cinnamon and lemon. Mix until combine and the sugar is completely melted. Cook for 3-4 minutes on medium heat until bubbly, stirring constantly. You don't want it to burn, but you want the apples to get semi-soft, but not mushy.
  3. Add the flour and mix until the sauce on the apples thicken.
  4. Remove from heat, transfer to a glass bowl and allow to cool completely.
  5. Fill each cored cupcake with the apple filling.

Caramel Buttercream

  1. Cream together the butter and brown sugar until smooth.
  2. Add the powdered sugar, vanilla and heavy cream and beat until smooth. Scrape the sides and bottom of bowl to make sure everything is incorporated.
  3. Add the caramel sauce until you reach your desired consistency. Beat on high for 3-4 minutes.
  4. Top each cupcake with a swirl of buttercream.
  5. Garnish with with a drizzle of caramel sauce and the halved Milky Way bars.

Caramel Apple Cupcakes

Jenn and I planned to make caramel apple cupcakes without even chatting about it first!  I guess those Fall flavors are just in the air and we’re ready to get baking!! Apples, cinnamon, nutmeg… OH MY!

You may remember the Tree Hugger Apple cupcakes I made before!  I brought them to my first Cupcake Camp and they were a HUGE success!  My very first recipe I came up with on my own from scratch!  I knew I didn’t want to make these caramel apple cupcakes exactly the same, but some elements of it I knew were too good to pass up.

I started these Caramel Apple Cupcakes with the same pan cooked chopped apples that I used with my Tree Hugger Apple cupcakes.  Sugar, apples, lemon, and spices cooked on low heat to create a ooey gooey apple filling.  Seriously, I could eat it by the spoonful.

Apple Mixture
Makes about 2 cups apple mixture

3 Granny Smith apples, diced
Juice of 1/2 lemon
1 tbsp cinnamon
1 tsp nutmeg
1/3 cup sugar
1/4 cup dark brown sugar
1 tbsp hot water + 1 tbsp corn starch

  1. Over medium high heat,  mix together all the ingredients in a frying pan on the stove.
  2. Bring to a boil then reduce to low and cook for about 10 minutes.  Stirring frequently.
  3. Set aside to cool completely.

Apple Cream Cheese Filling

8 oz cream cheese, room temperature
1/2 cup butter, room temperature
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 cup apple mixture
1 tbsp heavy cream (optional)

  1. Cream together the cream cheese and butter using an electric mixer with a paddle attachment.
  2. Slowly add the powdered sugar and mix until smooth.
  3. Mix in the vanilla.
  4. Add the apple mixture and mix on low until just combined.
  5. If mixture is too thick, add a tbsp of heavy cream to smooth out.
Caramel Buttercream
1 cup butter, room temperature
1/2 cup light brown sugar
1lb powdered sugar
2-3 tbsp heavy cream
1 tsp vanilla extract
3-4 tbsp caramel syrup
  1. Cream the butter and brown sugar together.
  2. Mix in the vanilla.
  3. Add the powdered sugar and beat until smooth.
  4. Add the cream to loosen.
  5. Mix in the caramel syrup and mix until smooth.
  6. Beat on high for 30 seconds, scrape the sides of the bowl and beat again.
  7. EAT!

Apple Cupcakes
Makes 18 full size cupcakes and 24 mini cupcakes

2 cups sugar
3 eggs
1 cup canola oil
1/2 cup applesauce
1/4 cup apple juice
1 tbsp vanilla extract

3 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tbsp ground cinnamon
1 tsp nutmeg

1 cup apple mixture

  1. Preheat oven to 350 F degrees.  Line cupcake pans with liners.
  2. In a large bowl, whisk together the sugar, eggs, oil, applesauce, juice and vanilla.
  3. In a medium bowl, whisk/sift together the flour, soda, salt, cinnamon and nutmeg.
  4. Add the flour to the wet mixture and mix together just until combined.
  5. Fold in the apple mixture.
  6. Fill regular size liners about 2/3 full.  Fill mini liners 1/2 full.
  7. Bake for 18-20 minutes or until tops are golden brown and a toothpick comes out clean.  Rotate pan after 12 minutes of baking.
  8. Cool in pans for about 7 minutes before removing to a wire rack to cool completely.
Assembly
  1. After cool, cut a cone out of the center of each regular size cupcake.  Trim off the bottom of the cone.
  2. Core out the center of each mini cupcake using an apple corer.
  3. Fill each cupcake with the cream cheese apple mixture.  Replace to tops of the regular size cupcakes only. (I used a small ice cream scoop to fill the regular size cupcakes and a piping bag to fill the mini’s)
  4. Top with caramel buttercream and then rim with your favorite topping. (Nuts, candy, sprinkles, caramel sauce)
  5. Insert popsicle stick or lollipop stick into center of cupcake.
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