I’m not the only one who used to hoard Biscoff cookies every time I flew Delta. I was overjoyed when you could buy them in the grocery store; ecstatic when I discovered Biscoff Spread (like Nutella, but better!).
This cupcake was inspired by Bakers Royale Biscoff and Kahlua Crunch Cupcakes.
The batter was the perfect consistency with beautiful domes!
- Duncan Hines Signature Swiss Chocolate
- 4 eggs
- 1 cup strong brewed coffee + 1/4 cup water
- 1/2 cup oil
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup Ghirardelli ground chocolate
- 1/4 cup Biscoff Spread
- 8 oz dark chocolate
- 2 T heavy cream
(Le Cake Note: Most of the time when I’m inspired to make ganache, I don’t have heavy cream so I sub half and half. If it seizes, add butter until it thins.) Spread a thin layer of ganache after the cupcakes have cooled just a bit. Chill before piping the frosting.
This is the consistency of peanut butter buttercream…lovely. (Le Cake Note: The frosting settled just a bit at room temperature. If I make these again, I’ll probably adjust to a thicker consistency by adding less milk.)
- 1 stick butter
- 1/2 cup Biscoff Spread
- 1 T vanilla
- 1 pound powdered sugar
- 1/4 cup milk (to thin to desired consistency)