I jumped the Biscoff bandwagon almost a year ago and have become obsessed with Biscoff spread. The first and last time I've used Biscoff spread in a recipe, however, was when I made Biscoff Cookie Dough Balls. Those were so addicting. And it had been a while since I've made anything with Biscoff spread, I thought it was time to use this yummy, but better alternative, to peanut butter again.
If you can't find Biscoff spread, you can find Cookie Butter at your local Trader Joe's which works just as well. These cupcake were delicious with the hint of Biscoff in both the cupcake and frosting. Definitely the favorite among the two cupcakes I made for my birthday.
Cupcakes
6 oz. melted unsalted butter
1 cup plus 2 Tbsp. cake flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 cup plus 2 Tbsp. heavy cream
1 tsp. vanilla extract
2 large eggs
2 Tbsp. Biscoff spread
1) Preheat oven to 350 deg F. Line cupcake pan with 10 paper liners.
2) Allow butter to cool until it begins to solidify, but is still pourable.
3) In a bowl of an electric mixer, cake flour, sugar, baking powder and salt. With the mixer on low, gradually add melted butter and cream.
3) Add vanilla extract and eggs, one at a time. Mix just until combined. Add Biscoff spread and continue mixing until well incorporated.
4) Evenly distribute batter into cupcake liners about two-thirds full. Bake for 17-20 minutes until toothpick test comes out clean. Cool in pan for 10 minutes before cooling completely on a cooling rack.
Biscoff Buttercream frosting
4 Tbsp. unsalted butter, at room temperature
2 cups confectioner's sugar
1 tsp. vanilla extract
1-2 Tbsp. milk
3 Tbsp. Biscoff spread
crumbled Biscoff cookies for garnish (optional)
1) Cream together butter and confectioner's sugar. Add vanilla extract and milk, 1 tablespoon at a time until smooth and creamy. Beat in Biscoff spread. Frost cooled cupcakes.
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