9 Oct 2016

Chocolate Cupcakes with Biscoff Buttercream

If you know me or are a regular reader, you'd know that I love chocolate cupcakes but I would like to introduce you to another obsession of mine: Lotus Biscoff Spread - Mmmm! If you haven't ever tried it, what are you still doing here reading this?! Go get yourself to the shop and buy it. I promise you it will be the best thing you've ever tasted! It is a really crumbly ginger biscuit made into a delicious spread.

I actually discovered Biscoff spread on a whim. I was after peanut butter and was in such a rush at the supermarket, I picked this up by accident. The next morning I popped it on my toast (still thinking it was peanut butter) and ate it. To my surprise, I was basically eating gingery buttery biscuits on toast. Sounds gross, I know, but it was actually really nice! 

So, ever since then I had Biscoff on my toast, a weird combination that I strangely enjoyed. For the past few months I have seen the biscuit spread popping up in several dessert recipes; milkshakes, cakes, truffles and of course cupcakes. I thought I'd try making a sweet treat by starting off with something simple: Biscoff buttercream. 


For the cupcake mix, I was really lazy and used a pre-made chocolate sponge mix, the ones that you just add water and eggs to. Use whatever you fancy! A plain vanilla sponge would be great too.

For the buttercream I had found a few recipes online but I ended up experimenting. I basically went for 1 part of icing sugar and butter for 2 parts of the Biscoff spread. So the recipe would kind of look like this:

½ cup Biscoff spread
¼ cup icing sugar
¼ cup softened butter

Tailor this to however much buttercream you want to use and how many cupcakes you have.

I also added in some dark chocolate chips as the buttercream is quite sweet and I thought it makes it a bit more richer. I was feeling extra lazy when I made these (and since I bought pre-made cake mix too) and just dolloped the buttercream on top of the cupcakes, instead of piping it.

If you want to be more precise and pipe the icing on top, I'd recommend doubling the mixture as it will probably make them look better with more icing. However, the Biscoff is quite sweet so it might be too sickly.


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