Friday, April 19, 2013

White Chocolate Amaretto Biscoff Cupcakes

There are 2 great things about flying Delta: SkyMiles and Biscoff cookies.  These little gems of goodness are European cinnamon cookie which are offered on all flights along with a full can of Diet Coke.
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These are the sole reason I get asile seats.
After taking a casual stroll through my local grocers on one of my excursions to utilize as many coupons as possible, I discovered 2 great things: coupon doubling, and Biscoff spread
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Get my spoon!
Not even on sale.  I bought crunchy and creamy.  This is even better than the other peanut butter alternative to come from Europe, Nutella.  I'm sure I'll be branding myself by saying that I like the JIF Nutella for straight eating and Nutella with my crunchy peanut butter.  I'm starting to think I'm the only one that eats straight from the jar...
an open jar of peanut butter with spoon Stock Photo - 13094042

After eating the jar of crunchy Biscoff, I decided that this needed to be shared with the world.  Since this is billed as the peanut butter replacement and it's already satisfied the requirement of being completely out of the jar, the next step is substitution in recipes.  While the logical conclusion is making a sandwich with pound cake, this is not exactly the best display of it's prowess.  Since the original form of Biscoff is a cookie, I think the best way to sample the flexibility of the spread is with cheesecake!  Because who doesn't like cheesecake?

Cupcake: inspired by Kaitlin in the Kitchen's Peanut Butter Chocolate Chip Muffins
2 1/4 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter
1/2 cup Creamy Biscoff Spread
2 eggs
1 cup milk or 1/2 cup water + 1/2 cup heavy cream

Cheesecake: inspired by Sugar Cooking's Pumpkin Cheesecake Muffins
8oz cream cheese softened
1 egg
1 tbsp flour
1 package (~1 cup) White Chocolate Amaretto Mix from Longaberger

For the cupcakes, mix flour, baking powder, salt, and brown sugar together in a side bowl.  You'll be slowly adding this mixture to the wet ingredients.
Mix the butter, eggs, milk/heavy cream/water and biscoff together in a separate bowl.  Do this well as the spread needs to be thoroughly mixed otherwise it'll clump.
Pour the flour mixture into the wet ingredients.  Mix well.  Best part of having a Kitchen Aid: this was effortless!
Whip it good!
Pour the mixture into some muffin tins about 2/3 full.
Time to make the cheesecake!  Cream all the ingredients together.
Drop a spoon or forkful into the muffins.  Essentially they created a top for the entire muffin  It's very much like a black bottom cupcake.  Just Biscoff.  Another use for the spread.

Bake in the oven at 375 for 17 minutes or until a toothpick comes clean.  Enjoy!  & share with others :)



  1. These sound so yummy!

  2. They were a huge hit at the office & bbq night. & of course, have to sample the Biscoff!