Hi! My name is Carla and I am addicted to Biscoff. I blog over at Carla’s Confections, where you can expect to see more goodies like the one I am sharing over here today! Especially of the Biscoff variety, but I’ll talk more about that in a minute. If this is our first time meeting, well then hello! **waving hi!**
I was so delighted when Amanda asked if I could help her out with a guest post! She is one busy mama these days (I wish I could give that sweet little baby girl of hers a big smooch and squeeze – of the painless nature of course), so I am so happy to be helping her out today.
I have been reading Amanda’s blog for quite some time now, and the more she posts, the more I learn from her and the more I feel like she is a close friend. She has that amazing kind nature that tells you that she would open her home to you in a heartbeat, give you a Neapolitan bar (or cookie or cookie cup), teach you how to pipe a rose cake if you ask, and immediately gain a lifelong friend. I also love that we share a passion for baking.
When it comes to food, the three things I am utterly addicted to are these: bacon, barbecue sauce and Biscoff – not necessarily in that order.
Are you wondering why my blog is called Confections right now?
I wonder that frequently too.
Although my taste buds are usually calling out for something salty, I can’t help but love to bake up a batch of cookie bars to share with some friends, and I will never turn down some Biscoff Popcorn!
Biscoff is absolutely, 100% one of my favorite things to bake with. If you have been to my blog before, you probably already know this about me. If you haven’t, then this is a safe place where we can tell each other these things.
Sort of like AA. Except let’s make it BA – Biscoff Anonymous.
If you have had Biscoff, then you will probably join me in signing praises in our highest God-given octaves.
Let’s just hope that we are all alone when we do. Unless, of course, you are Mariah Carey. Then sing away, my friend.
The one combo I had yet to try with Biscoff was paired with chocolate.
Oh, boy am I glad I finally broke through that mold.
Biscoff and chocolate go together like fireworks and the 4th of July. And you can expect an explosion of flavors in your mouth too! (Too corny? Maybe, but it is also true!)
Seriously, if you haven’t tried this combo, then these cupcakes are the perfect place to start!
I went right ahead and used Amanda’s recipe for the Best Chocolate Cake, because, why mess with a good thing, right?
And trust me, that recipe IS the best!
Feel free to use your favorite chocolate cake recipe, but I highly recommend Amanda’s, and if you only want 1 dozen, then just cut her recipe in half, but make the entire batch of the frosting recipe below.
Does that make sense?
I also went the extra mile and added some chunks of Biscoff cookies on top of the frosting (and even shoved some into the cupcakes post-baking – but that is totally optional), and drizzled some melted Biscoff spread on top to get that extra little oomph of Biscoff.
All I have to say is Yum! I know you will too!
Thank you, Amanda, for having me here today! I hope you are enjoying every second with that sweet little girl of yours!!
Makes 12-15 cupcakes.
- 1/2 cup Biscoff spread, plus more for drizzling on top
- 1/2 cup (1 stick or 113g) softened, unsalted butter
- 1 teaspoon vanilla
- 3 1/2 cups powdered sugar
- 2 tablespoons milk, more if needed
- favorite chocolate cake recipe, I used ½ of Amanda’s Best Chocolate Cake
- 5 Biscoff cookies, more if desired, broken into chunks
- Bake your favorite chocolate cupcake recipe according to directions and allow to cool.
- For the frosting, beat butter, Biscoff spread and vanilla in a stand mixer with the paddle attachment, until light and fluffy, roughly five minutes.
- Slowly add in powdered sugar, mixer set on LOW until all powdered sugar is mixed and well combined.
- Add in as much milk as needed to get to a light, creamy texture. At this point, you can choose to add in some chunks of Biscoff cookies if desired.
- Frost your chocolate cupcakes as desired. I used a 1M frosting tip and piped the frosting on thick.
- In a small microwave-safe dish, microwave approx. ¼ cup Biscoff spread for 15 seconds.
- Garnish cupcakes with Biscoff cookie chunks and melted Biscoff spread and enjoy cupcakes.
- Store in an airtight container and consume within a few days.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.