Biscoff & Chocolate Cupcakes

Biscoff & Chocolate Cupcakes - a bit of a mad medley!

Biscoff & Chocolate Cupcakes – a bit of a mad medley!

So, this is WAY overdue but Happy 2016 baking buddies!  I have been particularly crap as of late…When checking my blog today I realised my last post was October 2015 (?!?!!) in which i’d planned to blog more…hmmm that kind of didn’t really happen did it?!

Anyhow, not dwelling too much, but it’s been a mental few months at work and so to be honest there has been much more pressing issues at hand than blogging.  But no matter how sad that is, I keep trying to remind myself to find more time to do cool stuff like this…lord knows how many of you read this or even use this, but I like to catalogue some of the crazy ideas I have and this seems the perfect forum for that!!

So, today I decided to share the wonder that is BISCOFF SPREAD!  This stuff is like a drug!  For those of you unaware of what Biscoff is;

  • Firstly where the hell have you been?!
  • Secondly, watch this video and excuse the rude words but it’s hilarious…and sums up the taste sensation of Biscoff perfectly…
  • Thirdly “It’s like peanut butter but made out of COOKIES!”
  • Finally

I’ve baked with Biscoff spread before and it drove people wild…i’m not even joking!  The frosting in particular is amazing and Grant goes all gaga-eyed when I mention Biscoff frosting :) Which is where this recipe came from.  I had Hershey’s chocolate spread and chocolates to use up and any of you who know me, are aware that my baking is powdered by the need to NOT WASTE FOOD.  That’s also generally why cakes I make are topped, filled and crafted around fruit, veg, sweets and chocolate that needs consuming.

If you do anything after reading this post…GO BUY BISCOFF SPREAD and eat it from the jar, or on toast, or on ANYTHING!

Ingredients

Cake

  • 80g Stork
  • 240g plain flour
  • 1tbsp of baking powder
  • 40g cocoa powder
  • 280g caster sugar
  • 2 free-range eggs
  • 240ml semi-skimmed milk
Biscoff Frosting
  • 100g butter
  • 200g icing sugar
  • 2 big dollops of Biscoff Spread
Filling
  • Hershey’s chcoolate spread or UK equivalent

Decoration

  • Chocolate sprinkles
  • Chocolate bar chunks or Hershey’s chocolate

Method

  1. Preset your oven to 190degrees or 170degrees fan assisted
  2. Put all your dry ingredients in to a freestand mixer, along with the butter and whazz up until breadcrumb-like.
  3. Whisk your eggs with the milk and slowly add to the dry with the machine running.
  4. Scrape down the sides and give it another blast.
  5. Fill between 12-18 cupcake cases in a tin and pop in the preheated oven for 15-20mins or until the tops spring back.
  6. Leave to cool


sam_5968

Meanwhile make your frosting.  Beat the butter until soft and then gradually add the icing sugar.  Beat on high and add a slosh of milk to help loosen it.

Meanwhile make your frosting. Beat the butter until soft and then gradually add the icing sugar. Beat on high and add a slosh of milk to help loosen it.

Now add some hearty dollops of Biscoff paste to the icing.  Make sure it is fully blended and remember to scrape down the sides to ensure an even mix.

Now add some hearty dollops of Biscoff paste to the icing. Make sure it is fully blended and remember to scrape down the sides to ensure an even mix.

Now it's time to fill those cupcakes with a chocolate middle!

Now it’s time to fill those cupcakes with a chocolate middle!

Thanks to my awesome Mum, I have a nifty device that does this.  you can get them in £land or similar...alternatively you can use a teaspoon to scoop out a hole.  Save the bit you remove though!

Thanks to my awesome Mum, I have a nifty device that does this. you can get them in £land or similar…alternatively you can use a teaspoon to scoop out a hole. Save the bit you remove though!

Carefully scoop about 1/2tsp of the choc spread in to each hole...

Carefully scoop about 1/2tsp of the choc spread in to each hole…

...and plug it with the cake you saved...unless you ate it :P

…and plug it with the cake you saved…unless you ate it!!

Frost your cakes with a nozzle of your choice.  I did small frosting pipes as these are quite sweet, what with the choc spread, frosting and toppings!

Frost your cakes with a nozzle of your choice. I did small frosting pipes as these are quite sweet, what with the choc spread, frosting and toppings!

I had some mini-Hershey's from a USA hamper gift, so I chopped these in half and added them to the top of the cupcakes, along with some chop drop sprinkles and a gold shimmer spray...Ooooh sparkly!

I had some mini-Hershey’s from a USA hamper gift, so I chopped these in half and added them to the top of the cupcakes, along with some chop drop sprinkles and a gold shimmer spray…Ooooh sparkly!

sam_5979

Ta-daaaaaaaa!!!

 

And so you have it!  Delicious little flavour-sensations which you can adapt and amend according to what you like…I imagine that the swirly choc spread would be particularly awesome in these!

I have also added some Biscoff Biscuits to my cupcake carrier case so that I can snap half a one on top of each cupcake as people eat them…whatever you do don’t put them on top in advance else they’ll go soggy!

Happy Baking

ZoeBird :) xxx

 



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