#biscoff frosting

[royal-food]

Chocolate Cupcakes with Biscoff Frosting

[mkiss88]

Decadent chocolate cupcakes are elevated with creamy Biscoff cream cheese frosting.

Chocolate Biscoff Cupcakes with Cream Cheese Frosting

[chefcolby]

Gimme S'more!

A while ago a food broker friend gave me Biscoff spread, which tastes exactly like a graham cracker. Immediately I wanted to do a S'more cupcake. 

This week I finally had enough time to make it. Oh my, it was so delicious! I started with an extremely moist, neutrally sweet chocolate cupcake. I made a marshmallow frosting which went inside. Then, I made a Biscoff frosting and topped that with the same marshmallow frosting, crushed graham crackers and a Hershey's square for garnish. 

Make this recipe for your friends and I promise they'll be begging for "S'more"!

Moist Chocolate Cupcake

2 Cup flour

3/4 Cup of cocoa mix powder

1 ½ teaspoon of baking powder

1 teaspoon of salt

2 teaspoon of baking soda

1 Cup milk

1 teaspoon of vanilla

2 Cup sugar

1/2 Cup of oil

1 Cup of coffee

2 large eggs

1. In a large mixing bowl whisk together all your dry ingredients: Flour, cocoa mix, baking powder, salt and baking soda.Set aside.

2. In a separate mixing bowl, dissolve the sugar into a hot cup of coffee.  Once dissolved, let cool for 5 minutes. Then, add milk,vanilla, oil and eggs.

3. Whisk the wet ingredients into the dry until smooth. Once incorporated, stop mixing to avoid a tough cupcake.

4. Use a icecream scoop to portion out the cupcakes. Bake at 350 for 12-15 minutes.

Biscoff Frosting

1 (14 ounce) jar of Biscoff

1 Stick of butter (room temperature)

1 teaspoon of  vanilla

3 cups of powdered sugar

2 Tablespoons of whole milk 

1. With the paddle attachment on your mixer, beat the Biscoff and butter until light and creamy. Add in vanilla and contiune beating.

2. Change the speed to the slowest setting and slowly add the powdered sugar until incorporated. Beat until fluffy.

3. If the mixture is too thick, add 1 Tablespoon of milk at a time until the frosting is fluffy again.

Marshmallow Frosting

1 (16 ounce) jar of marshmallow cream

2 sticks of butter

3 cups of powdered sugar

1 teaspoon of vanilla

1. With the paddle attachment of your mixer, beat butter until creamy.

2. Change the speed to the slowest setting and slowly add the powdered sugar until incorporated. Beat until fluffy.

3. Beat in the vanilla and marshmallow cream until well blended.

To assemble the cupcake

Apple Corer

Ateco #32 star tip

Ateco #7 Pastry tip

Disposable Pastry Bags

Crushed graham crackers

Hershey's squares

1. Cool cupcakes thoroughly.

2. Next, use an apple corer to remove the centers of your cupcakes. Be careful not to pierce through the cupcake wrapper.

3. Use Ateco #32 decorating tip and fill a piping bag with the marshmallow frosting and fill the inside of your cupcake, making sure it is even with the top of the cupcake.

4. Use a Ateco #7 Pastry Tip in your piping bag and fill with the Biscoff frosting. Pipe on top in a swirrled design.

5. Use the marshmallow frosting to swirl on top of the Biscoff frosting.

6. Garnish with crushed graham crackers and Hershey's squares

Photos by dashedandshattered