Chocolate Biscoff Cupcakes

Have you noticed all the recipes recently popping up with Biscoff Spread? I had the chance to sample some that came in my TechMUNCH goodie bag. I gobbled up my samples by dipping apples in them, but I knew I needed to jump on this baking with Biscoff spread bandwagon.

When I recently saw a jar at my local grocery store, I grabbed one. Hubby was intrigued and after tasting a bit, I was worried he’d start eating it by the spoonful. I needed to use it ASAP!

If you haven’t tried the spread, it literally tastes just like the Biscoff cookies that we’ve all enjoyed on Delta flights. In fact, the first ingredient is Biscoff cookies. If you’ve never had a Biscoff cookie, the spread has a caramely flavor.

Since the spread is relatively new to the US, there aren’t a whole lot of recipes out there. I decided to pair it with a chocolate cupcake.

I frosted the cupcake with a Biscoff cream cheese frosting and filled it with straight Biscoff spread. Knowing that the spread is pretty sweet, I added a heavy pinch of salt to the filling as well. The salt in these cupcakes really take them to the next level. They’re seriously delicious.

One Year Ago: Cuban Black Beans in the Crockpot and Baja Fish Tacos
Two Years Ago: Banana Split Cupcakes and Lemon Blueberry Ice Cream Bars
Three Years Ago: Blueberry Buckle

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Chocolate Biscoff Cupcakes

Ingredients:

For the Frosting
1 (8 oz) cream cheese, softened
1/2 cup Biscoff Spread
1/2 cup powdered sugar
1/2 tsp vanilla extract

For the Cupcakes
12 of your favorite chocolate cupcakes, completely cooled - I used this recipe
1 batch Biscoff frosting
Biscoff spread
Sea salt

Directions:

For the Frosting
Beat the cream cheese in a mixer for 2 minutes until smooth.

Add the Biscoff spread and beat until completely combined.

Add the powdered sugar and vanilla. Turn the mixer on the lowest setting until powdered sugar is mostly mixed in. Turn mixer up to med and beat for 1-2 minutes. Store in refrigerator until ready to use.

For the Cupcakes
Once cupcakes are completely cooled, use the cone method to remove a portion of the cupcake.

Scoop ~1 tsp of Biscoff spread into each cupcake. Sprinkle a scant 1/8 tsp of sea salt (or a heavy pinch) on top of the spread. Replace the top of the cupcake.

Pipe Biscoff frosting on top of cupcakes. Store in fridge.

Frosting adapted from Biscoff

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9 Responses to “Death by chocolate (Oreo Truffles)”

  1. #
    1
    Katie — November 6, 2007 at 1:36 pm

    Wow! THey turned out great! 🙂

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    2
    Michelle — November 6, 2007 at 1:36 pm

    Oh I love the idea of using condensed milk. I was trying to figure out how I could use these for holiday tins with the need for refrigeration, and this is the answer!

  3. #
    3
    Deborah — November 6, 2007 at 6:20 pm

    I have seen these pop up on a few blogs, and I am dying to make them!!

  4. #
    4
    Elle — November 20, 2007 at 5:21 am

    Neat way to make candies from cookie…they look divine.

  5. #
    5
    Chris — November 26, 2007 at 3:22 am

    Hi! I just found that you linked to me. These truffles are always a huge hit. I am so pleased to hear you enjoyed these… Especially from a fellow Bostonian!

  6. #
    6
    s.j.simon — November 29, 2007 at 8:09 pm

    lol. did you know that chocolate was banned in switzerland for many years. read this

  7. #
    7
    Martha — December 16, 2007 at 5:23 pm

    I made batches and batches of these last year – I absolutely love the idea of the condensed milk, so they don’t have to be refrigerated. I’ll have to try that!

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    8
    Tanya — September 17, 2008 at 8:44 pm

    I can not wait to try these! I’m not so good at baking though. Can you give me a tip on how best to dip them in the chocolate? Should I put them on a spoon? Help!

  9. #
    9
    debby — September 12, 2015 at 12:32 pm

    How much 1 pack oreo?
    24 oreo or 36 oreo?
    Thank you.

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