biscoff cupcakes

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Will you judge me if I say that I choose my airliner based on the snacks they hand out?  Because I do.  Delta Airlines all the way.  And it’s because of their amazing Biscoff cookies that they hand out on every flight.  If you’ve never had these cookies, get yourself on a Delta flight ASAP! Or, you could just buy them off Amazon.  That’s where I normally buy them in bulk.  They are buttery cookies with a gingersnap-like taste, yet still so unique and decadent.  When my Amazon delivery came in the mail, I knew I needed to repurpose them into cupcake form.

Biscoff cookies are all over this cupcake.  There is half a cookie on the bottom of every cupcake, biscoff spread filling (also highly recommended and available at most stores), and biscoff spread frosting.  You can even garnish each cupcake with another half a cookie.  Perfect for any and all occasions.

Biscoff Cupcakes
(Makes 12 cupcakes)
Adapted from The Baker Chick

For the cupcakes:

1 1/2 cups flour
3/4 tsp baking powder
Pinch of salt
6 tbsp unsalted butter, at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1/2 cup plus 2 tbsp buttermilk
12 biscoff cookies, broken in half
1/2 cup biscoff spread

For the frosting:

8 tbsp (1 stick) unsalted butter, at room temperature
1/4 cup biscoff spread
1 cup powdered sugar

Preheat over to 350F.  Line cupcakes pans with liners and place a half a cookie into each one.

In a medium bowl, mix the flour, baking powder, and salt.

In the bowl of a stand mixer, cream the butter and sugar until light and fluffy.  Add the eggs one at a time, beating after each addition.  Add the vanilla and beat again.  Add half the flour, then the 1/2 cup of buttermilk.  Add the remaining flour, then the 2 tbsp buttermilk.  Scrape down the bowl with a spatula to ensure all the batter is uniform.

Fill each liner about 3/4 full with the batter.  Bake until a toothpick comes out clean, about 20 minutes.  Let cupcakes cool completely on a wire rack.

Using a small knife or spoon, remove a small bit of each cupcake.  Fill each core with a teaspoon of biscoff spread.

For the frosting, mix together the butter and biscoff spread.  Working 1/2 cup at a time, add the powdered sugar.  If too thick, add a splash of milk.  If too thin, add more powdered sugar.  Pipe the frosting onto each cupcake.

cupcake on,
Sharon

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