I bought way too many Biscoff cookies on sale a while ago and most of them had just been sitting in our kitchen after we got over the initial excitement of dunking cookies in our coffee like they do at fancy cafés. So in the end, I decided to turn the Biscoff cookies into topping for my espresso-flavored cupcakes.
Ingredients:
Batter:
1/2 cup butter
3/4 cups brown sugar
1 1/4 cups all purpose flour
2 medium eggs
1/2 cup buttermilk
1 tbsp vegetable oil
1 tsp baking soda
2 tbsp brewed espresso
1/2 tsp salt
1 tbsp cocoa powder
Espresso buttercream frosting:
1 cup butter
2 cups powdered sugar
1 tsp vanilla extract
3 tbsp brewed espresso
16+ Biscoff cookies
Preheat the oven to 375°F.
Mix the sifted flour, cocoa powder and baking soda in a bowl. Then start to mix in room-temperature butter, brown sugar, eggs, buttermilk, vegetable oil, salt and espresso, one at a time. Once the batter is evenly mixed, distribute it across a standard size muffin tin with cupcake liners.
Bake muffins for around 25 minutes at 375°F, or until lightly browned. I like to do the toothpick-test every couple of minutes towards the end to check when they are done.
Prepare the espresso buttercream frosting by mixing the soft butter with sifted icing sugar, vanilla extract and brewed espresso. Watch out to let the espresso cool down to room temperature before adding it as it will melt the buttercream if it is still too hot. You can put it into the fridge for a while to speed things up a little if you want.
Pipe the buttercream onto the cupcakes with whichever piping tip you like. I decided to go for a rose pattern but star-shaped tips also look very nice on cupcakes.
For the Biscoff crumbs, put 4+ cookies into a ziplock freezer bag and crush them with a rolling pin. Sprinkle the crumbs on top of the icing and then finish the look with a whole Biscoff cookie stuck into the top. Enjoy! :)
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