Sunday, January 29, 2012

Biscoff Cookie Spread Cupcakes

I know what you're probably thinking, what in the heck?  You know those yummy little shortbread like cookies you get on the airplane sometimes?  They look like this......

Well now there is a spread made out of them!  Just like peanut butter but it taste like these yummy little cookies.  And it comes in creamy or crunchy.  The crunchy is my personal favorite because it has crumbled up pieces of cookies in it, yum!  Found in the peanut butter section of your local Walmart ;)

Well everyone at work was excited about this new spread and so I decided it would be a perfect filling for a cupcake.  Kind of like a peanut butter and chocolate cupcake, you know?  My dilemma though was the frosting.  The spread is very sweet and I knew these would be super rich cupcakes and I didn't want to overdo it with an equally sweet frosting.  So I decided to do a simple chocolate ganache topping.  And I must say, these puppies are quite the tasty treat!  I used a boxed mix this time (shhhh, don't tell) to keep things simple.  But, any chocolate cake recipe would work.

1 box chocolate cake mix and ingredients it calls for on box
2 jars Biscoff Spread
4 ounces finely chopped semi-sweet Baker's chocolate
1/2 cup plus 1 tablespoon heavy whipping cream
2 tablespoons butter at room temperature cut into slices

1.  Make cupcakes according to package directions.
2.  Once the cupcakes are cooled use a paring knife to cut a circle out of the middle of the cupcake.  Be careful not to go all the way to the bottom of the cupcake.
3.  Spoon the Biscoff spread into the cupcake and smooth off the top.

4.  Finely chop the 4 ounces of Baker's chocolate and place into a small bowl.  It will be easy to top the cupcakes if you use a small bowl because the ganache topping will be deeper in a small bowl.
5.  Heat the heavy whipping cream on the stove until it starts boiling.  
6.  Pour half of the cream into the bowl with chocolate and let sit for 30 seconds.
7.  Whisk the chocolate until uses small circles to stir.  Once it is smooth and combined add in the remaining cream and continue to whisk until combined.
8.  Add in the butter one slice at a time slowly whisking until just combined.  You do not want to over stir, it will cause your ganache to not be as shiny.
9.  Dip the tops of your cupcake into the ganache.
10.  Put finished cupcakes into the fridge to allow the ganache to set.
11.  Serve at room temperature.

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