Saturday, October 8, 2011

Yummy Biscoff Spread

Devil’s Food Cupcakes with Whipped Biscoff Ganache

My new cupcake boxes! Love em!!
If any of you have ever flown on Delta Airlines, you probably have had Biscoff cookies. They give them out as an option instead of peanuts, and I always choose the cookies! They are delicious little spice cookies and I recently found out that they make a spread out of them! It has a consistency similar to peanut butter, but you have to order it. Apparently it’s pretty popular in Europe.

Once the glass jars of Biscoff arrived, I scoured the internet to find the perfect recipe where I could use it. I landed on Biscoff’s website; a recipe for whipped Biscoff Ganache. They had it on Devil’s food cake, but I wanted a recipe that had reviews so I knew it was good. I got the Cupcake recipe from Chockylit.

Devil's Food Chocolate Cupcakes (from Chockylit)
makes 24 cupcakes

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
1-1/2 cups milk
1/2 cup butter
2 teaspoons vanilla
2 eggs

Preheat oven to 350 degrees.

1. Measure out everything but the eggs directly into your mixer bowl.
2. Mix on low speed just until incorporated.
3. Beat on high speed for 2 minutes.
4. Add eggs; beat on high speed again for 2 minutes.

Scoop batter into lined cupcake pans. Bake for about 18-20 minutes until a toothpick comes out clean. Let cool slightly in the pan then transfer to a rack to cool completely before frosting.

I had a little problem with mine, the tops overflowed so it stuck to the pans. Make sure not to fill cups too high. I was also worried because they came out really flat:

But they ended up tasting great! They were very light and fluffy!

Whipped Biscoff Ganache (adapted from Biscoff's Website)

  • 4.5 ounces bittersweet (70% cacao) chocolate, chopped (OR ¾ cup chips) 
  • 4.5 ounces milk (40% cacao) chocolate, chopped 
  • one 14-ounce jar Biscoff spread (order it here)
  • 1 2/3 cups heavy cream, cold
  • 1/2 C to 1C powdered sugar

Making the Whipped Biscoff Ganache:

1. Place both chocolates in the top of a double boiler set over hot water and allow to melt, stirring often.
2. Remove from heat and whisk in the Biscoff spread.
3. Add the heavy cream and with the help of an electric mixer, whisk until soft peaks form.
4. Add powdered sugar until frosting becomes thicker. You may need to pop it in the freezer for 10 minutes.
5. Pipe onto cupcakes

You need to store these in the fridge for a few hours before serving so the frosting hardens up a bit.

Yummy little cupcakes! Mom even ate a whole one(almost)!! (she usually can only handle a tiny bite of chocolate, I know, crazy right?)


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