Another twist on Speculoos / Biscoff Cookie Butter!
Last week, I successfully made Speculoos "Biscoff" Dark Chocolate Cake and the recipe became one of readers' favourite even till today! Thank you sooo much! I'm also really happy because the Official Twitter of Biscoff Cookies shared my recipe on their Twitter page too! Hopefully many people would have loved it as much as I did.
Today, I made the "cupcake-version" because I just think I need to share this!
I made simple, classic vanilla and chocolate cupcakes as the main batter, and combined them with Speculoos Cookie Butter Frosting which is sooo creamy, light and moussey. I also added some Biscoff Cookie Biscuits' crumbs on top, and even adding the whole Biscoff Cookie Biscuit to make a prettier decoration!.
Once you tried this, you'll really craving for the smooth, slightly spicy caramel and cinnamon flavours of the frosting! Aaaand... if you made the chocolate cupcakes, you'll absolutely enjoy the chocolatey flavour itself. Or, if you made the vanilla one, it's gonna be so classic and less sweet, but also really great to be mixed with the frosting. Both are lovely combinations. Just choose whatever you mostly like OR even make them both!.
So guys... Let's have a go! and here's one easy recipe to follow!
Making 12-14 cupcakes.
For the chocolate cupcakes:
Ingredients:
175 grams all purpose flour
50 grams Dutch-processed cocoa powder
240 ml boiling hot water
113 grams unsalted butter, room temperature
200 grams granulated white sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
200 grams granulated white sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
Directions:
1). Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 12-14 baking cups with paper liners.
2). In a small bowl, stir the boiling water and cocoa powder until smooth. Let them cool to room temperature.
3). In another bowl, whisk together the flour, baking powder and salt.
3). In a medium-sized bowl, with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
4). Fill each baking cup about two-thirds full with batter and bake for about 16-20 minutes, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the texture of the cupcakes will be dry).
5). Remove from the oven and place on a wire rack to cool.
1). Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 12-14 baking cups with paper liners.
2). In a small bowl, stir the boiling water and cocoa powder until smooth. Let them cool to room temperature.
3). In another bowl, whisk together the flour, baking powder and salt.
3). In a medium-sized bowl, with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
4). Fill each baking cup about two-thirds full with batter and bake for about 16-20 minutes, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the texture of the cupcakes will be dry).
5). Remove from the oven and place on a wire rack to cool.
For the vanilla cupcakes:
113 grams unsalted butter, at room temperature, cut into small pieces
For the Speculoos Cookie Butter frosting and assembling:
Ingredients:
200 gr unsalted butter, room temperature
600 gr powdered or icing sugar
150 gr Speculoos / Biscoff Cookie Butter
60 ml milk
Biscoff Cookie Biscuits (crushed and whole), for topping
Directions:
1). In a large bowl, with a hand mixer, beat the butter until smooth. Gradually add the icing sugar on a low speed until they are combined, then speed the mixer up to medium-high and mix again for 4-5 minutes until well combined and the texture becomes really smooth.
2). Add the Speculoos Cookie Butter and milk, then keep on beating them for ca. 5 minutes until you reach the consistency and texture you desired. (you may reduce the milk or even adding more!).
3). Pipe the frosting onto all the cupcakes. Sprinkle on some Biscoff Cookie Biscuits' crumbs, then (at last) insert a whole Biscoff Cookie Biscuit on the very top!
4). Done and serve!.
Enjoy! Hope you all enjoy the recipe!
Have a blessed weekend!
Lots of love,
@lputriasih
Ingredients:
195 grams all purpose flour
200 grams granulated white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
120 ml sour cream or plain yoghurt, room temperature
Directions:
1). Preheat oven to 350 degrees F (180 degrees C) and lightly butter or line 12-14 baking cups with paper liners.
2). In a large bowl, with a hand mixer, beat the flour, sugar, baking powder and salt until combined.
3). Add the butter, eggs, vanilla extract and sour cream (or yoghurt). Beat the wet and dry ingredients together, at medium speed, until the batter is smooth and satiny, about 30-60 seconds. Scrap down the sides of the bowl as needed.
4). Evenly fill the baking cups with the batter and bake for about 20-25 minutes or until lightly browned and a toothpick inserted into a cupcake comes out clean. Remove from the oven and place on a wire rack to cool.
For the Speculoos Cookie Butter frosting and assembling:
Ingredients:
200 gr unsalted butter, room temperature
600 gr powdered or icing sugar
150 gr Speculoos / Biscoff Cookie Butter
60 ml milk
Biscoff Cookie Biscuits (crushed and whole), for topping
Directions:
1). In a large bowl, with a hand mixer, beat the butter until smooth. Gradually add the icing sugar on a low speed until they are combined, then speed the mixer up to medium-high and mix again for 4-5 minutes until well combined and the texture becomes really smooth.
2). Add the Speculoos Cookie Butter and milk, then keep on beating them for ca. 5 minutes until you reach the consistency and texture you desired. (you may reduce the milk or even adding more!).
3). Pipe the frosting onto all the cupcakes. Sprinkle on some Biscoff Cookie Biscuits' crumbs, then (at last) insert a whole Biscoff Cookie Biscuit on the very top!
4). Done and serve!.
Enjoy! Hope you all enjoy the recipe!
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| yummmmyyyy!! |
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Have a blessed weekend!
@lputriasih
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