Biscoff cookies are a big part of my childhood. I was born and raised in Belgium (Europe, right under the Netherlands and above France). I remembered getting these awesome cookies at school as a treat for Sinterklaas (St Nicolaas). Every year on Dec 5th we would put out our shoes with a note to st Nicolaas and a carrot or sugar cubes for his white horse. the next morning we would find our shoes filled with speculoos (biscoff cookies), oranges marzipan and a gift. Our school would hand out a bag full of chocolate st nicolaas figures and a bag of fruit and some chocolate covered biscoff cookies. We loved them. (read more about sinterklaas or st nicolaas here)
I've been so excited to see the cookies here in the states. and now hey have biscoff spread???? why didn't I think of that? pure genius.
of course my little cupcake consumed brain started turning it's wheels, a biscoff cupcake? HECK YES!!!! it would happen just wasn't sure how...
The poor biscoff jar sat there for a month or so untouched! ( the horror!) until finally I found a recipe that might be a good base for the cupcake.
The cupcake itself was a little dense, so i might just need to work on that a little more. but the combo of the biscoff cupcakes, filling and frosting was a great success. i used the crunchy spread out of curiosity but next time I will try the smooth spread for the cupcakes and the crunchy spread for the frosting ( I really liked the little added crunch it gave) I also would use the crunchy spread for the filling.
so here is the recipe I followed and like I said i will be messing around with the cupcake recipe a little more. I'll keep you posted.
Biscoff Cupcakes With Biscoff Buttercream.
- 1/4 cup butter, room temperature
- 1/2 cup Biscoff spread (I would use the smooth one)
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/3 cup milk
- 1/2 cup butter, room temperature
- 1/4 cup Biscoff (I used the crunchy)
- 1 1/2 cups powdered sugar
- 3 Tablespoons cream
- 1 teaspoon vanilla
Recipe adapted from Baked Bree