It may be getting darker earlier and the weather is getting chillier but none of that matters, especially now we are fully into autumn. Don’t let any of that get to you, I have these biscoff cheesecake cupcakes – these will certainly be something worth looking forward to!
I don’t know about you but I love biscoff, its a unique taste but works well with most baked goods – especially in cakes and sponges.
Why I like most is how versatile biscoff spread really is, so the hardest question is whether you use smooth or crunchy (I went with crunchy, after all I have too many jars in the pantry). It all starts with a brown sugar cupcake, which is filled with crunchy biscoff spread, topped with a biscoff cheesecake icing and finished with a glug of smooth biscoff spread and biscoff biscuit – thats enough biscoff, right?
This isn’t the ideal bake for those who don’t like biscoff, as there is basically biscoff in every element of this bake!
Anyway, lets get started, shall we?
175g light brown sugar.
1 tsp vanilla extract.
175g plain flour.
1 tsp baking powder.
50g biscoff crumbs.
170g soft cheese, at room temperature.
1 tsp vanilla extract.
45g icing sugar.
120ml double cream.
Biscoff sandwich biscuits.
Before you get started on any element of this recipe, you’ll want to do some prep work. I recommend starting by weighing up all of your ingredients, lining your muffin pan with cupcake cases, get any equipment you may need ready, like a stand mixer and spatula – don’t forget to preheat your oven to 180˚c/350˚f.
To start, take a mixing bowl and place in the butter and light brown sugar – beat well together, until light and fluff in colour and consistency (for me, this usually takes around 5-7 minutes, as my ingredients are at room temperature).
Once light and fluffy, you can go ahead and add in the eggs, one at a time, mixing well in-between each addition. Repeat the process until you have used up your eggs – this is also the perfect time to add in the vanilla extract.
Now would be the perfect time to give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.
Add in the dry ingredients, mixing on a medium speed until incorporated, then add in the biscoff crumbs and fold these in until they’re fairly distributed throughout the cake batter.
Take your lined muffin pan, filling each of the cases around 2/3 or 3/4 of the way full, this will allow you to have the perfectly risen cupcake (trust me). Place into your preheated oven and bake for 20-22 minutes or until a tester comes out clean when inserted into the centre.
While the cupcakes are baking, you can make your cheesecake icing – which is really easy and takes no time.
For the biscoff cheesecake icing, simply place all of the ingredients (apart from the double cream) into the mixing bowl, mixing on a medium speed to start, working your way up top a medium-high (everything should be well combined and slightly thickened).
Once you’ve achieved this consistency, you can go ahead and steadily pour in the double cream – continue to whisk on a high speed until the mixture thicken significantly.
Now that you have everything made, fully cooled and ready to use – you can start the assembly and finish process of the cupcakes.
Take your cooled down cupcakes and core out the centre of the cupcakes, then fill the centre with biscoff spread – repeat the process for all of your cupcakes.
Top each cupcake with a generous piping of the biscoff cheesecake icing – used a plain round piping tip but you can use a star nozzle if you choose.
Once you have piped icing onto the cupcakes, simply take some warmed (not hot!) biscoff spread and add a gulp onto each cupcake and finish with a whole biscoff sandwich biscuit, allow to firm and enjoy!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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