Monday, March 31, 2014

Biscoff & Nutella Cupcakes

I first tried Biscoff spread about a year ago and fell completely smitten with the stuff.
So when I found this recipe, I had to try it.
I decided I'd double the recipe and add one batch with Biscoff frosting, 
and the second batch with Nutella frosting. Best. Decision. Ever.

Below is the recipe for the Biscoff cupcakes, and the Nutella cream cheese frosting.

Yield: 12 cupcakes
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • a large pinch of salt
  • 6 tablespoons of unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1/2 cup plus 2 tablespoons buttermilk
  • 12 speculoos cookies broken in half
  • 3/4 cup cookie butter
  • For the Frosting:
  • 1 stick of unsalted butter
  • 1/4 cup cookie butter
  • 1-2 cups powdered sugar
  • splash of milk
  • Speculoos cookies for garnish

Preheat oven to 350F.
  1. Line cupcake pans with liners and place half a cookie into each one, set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.
  4. Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.
  5. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely.
  6. Use a paring knife to core a small little but out of each cupcake and fill with a small dollop of cookie butter.
  7. For Frosting:
  8. Cream together the butter and cookie butter. Add the powdered sugar one cup at a time until thick. Add a small splash of milk and mix on high until smooth and creamy.
  9. Spread or pipe onto the cooled and filled cupcakes and top with speculoos cookies if desired.
Nutella Frosting:
2 oz. cream cheese, room temperature
2 oz. unsalted butter, room temperature
1 cup powdered sugar
1/2 cup Nutella spread

1.  Combine cream cheese & butter. Beat on high till smooth and light, add powdered sugar, incorporating well.  Then add Nutella and mix on low till all ingredients are combined.

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