The other week I discovered a spread that is possibly more delicious than Nutella, and if you’ve read this post, you might just begin to understand my intense love for and relationship with the chocolate-y hazelnut perfection. That being said, my mom and I recently bought Biscoff at the supermarket because I’ve been seeing a lot of dessert recipes using it. The only reason I never thought to buy it before is because it sounds kind of like a cleaning product. Boy was I wrong, though! Biscoff, also known as Europe’s alternative to peanut butter, is made of speculoos cookies, similar to gingersnaps, that are popular in the Netherlands. So basically it’s a spreadable cookie. I don’t know if there are words to describe how perfect it is, but it’s just such a lovely flavor. I decided to bake Biscoff cupcakes.
The standout part of things cupcakes was the frosting! It was so delicious! I mean Biscoff and powdered sugar and heavy cream (sugar on sugar on fat) can’t really taste half bad, but this frosting was spectacular.
Like Nutella, bake Biscoff into anything and it WILL be great. It just has that instant pick-me-up quality. You eat a spoonful and you can’t help but be happy because it just warms your heart and makes you smile. (I obviously have a weird relationship with food). In any case, you should make these. And if you don’t feel like making these, go buy Biscoff, grab a spoon, and expect to finish most of the jar. Maybe leave a little bit so you can say that you didn’t finish an entire jar in one day. They don’t sell it everywhere, but as far as I’ve seen, Shop Rite and Target carry it.
What you will need:
For the cupcakes:
1/4 cup butter, room temperature
1/2 cup Biscoff spread
1 cup sugar
2 teaspoons vanilla
1 1/2 cups flour
1 1/4 teaspoons baking powder
1/3 cup milk
For the buttercream:
1/2 cup butter, room temperature
1/4 cup Biscoff
1 1/2 cups powdered sugar
3 Tablespoons cream
1 teaspoon vanilla
Making the Cupcakes:
Cream together butter, Biscoff, and sugar until light and fluffy.
Add eggs and vanilla.
Add flour and baking powder. Mix until just combined.
Add the milk.
Line 12 muffin cups with liners. Divide batter evenly into cups.
Bake for 17 to 20 minutes. The top will be firm like a cookie, and the inside will be soft like a cake. Cool completely on a cooling rack.
To make the buttercream, cream together butter and Biscoff.
Slowly add powdered sugar.
Add cream and vanilla and beat until very light and fluffy.
Pipe frosting onto cupcakes and add decorations if you like.
Overall, I think I have to stay true to my love of Nutella, although Biscoff is an extremely close competitor! Both are undeniably wonderful.
Thanks for reading!!
*Recipe from: http://bakedbree.com/biscoff-cupcakes-with-biscoff-buttercream