These Biscoff Cheesecake Cupcakes will have you wanting more. A chocolate cupcake with a baked-in layer of cheesecake and a Biscoff cream cheese icing.
Is it just me, or does summer seem to be speeding by? I’ve been planning all of this for months, and now it’s all coming at me at once! My father is coming to see me this weekend! He has been in California for slightly about four years. All three of us kids now reside in California, thanks to my brother’s relocation to San Diego. It’s insane to think! Since my elder sister departed for college in 2000, we have not lived in the same state. Anyway, I’m looking forward to having him here for a few days and perhaps putting him to work scrubbing dishes (just joking).
One thing is certain: I need to prepare him some of my sweets for him to test! He has a sweet tooth just like me! I’m sure he’d like these Biscoff Cheesecake Cupcakes. I haven’t cooked a dish using Biscoff, often known as cookie butter, in ages. It’s this wonderful spread (similar to peanut butter) that tastes like a gingersnap combined with a snickerdoodle.
Before I cook a dessert, I typically know whether or not my partner would eat it. It’s a given if it’s chocolate, most cookies (particularly snickerdoodles), or plain Rice Krispie Treats. I ask him to try my creations all the time, but his appetite for creative treats is very restricted. I created his favorite chocolate cream cheese cupcakes for this recipe, and when I told him I was going to top them with Biscoff icing, he was less than thrilled. Instead, he ate a basic cupcake. This is what I refer to as a food blogging issue.
The cupcake itself is rather simple. You may make a commercial cake mix or your favorite from-scratch recipe. I’ve only ever prepared them from a boxed mix since that’s how my boyfriend’s family likes them.
Simply soften the cream cheese and mix it with an egg and some micro chocolate chips to produce the cream cheese filling. Then, just before baking, I dollop a little amount of the cream cheese filling over the tops of the chocolate cupcakes. Because cream cheese is thicker than batter, it will sink into the cupcake and bake.
How could you say no to a taste of delectable frosting? It’s whipped to perfection and made with cream cheese and Biscoff spread. The more time you beat this frosting, the better it becomes. To begin, I like to use chilled cream cheese and butter. I believe it contributes to the frosting’s stability. When the cream cheese is smooth, I add the Biscoff spread and continue to beat it until it is creamy.
I usually suggest gradually adding the powdered sugar until you get the appropriate consistency. This implies that if you like a stiffer frosting, you’ll probably need to add more powdered sugar, but the icing will become too sweet. To compensate, I’ll add a bit of salt or perhaps some extra heavy whipping cream. I normally have heavy cream in my refrigerator, but if I don’t, I substitute milk.
I know it’s the middle of summer and all, but I’ve always had a thing for cupcakes, so I just had to share them with you!
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Biscoff Cheesecake Cupcakes
- Author:LEE
- Prep Time:15 mins
- Cook Time:18 mins
- Total Time:33 minutes
- Yield:22-24 cupcakes
Description
These Biscoff Cheesecake Cupcakes will have you wanting more. A chocolate cupcake with a baked-in layer of cheesecake and a Biscoff cream cheese icing.
Ingredients
- For the cupcakes
- 1 box chocolate cake mix add the following ingredients: Eggs, water, and oil
- 1 pkg (8oz) Cream cheese- softened
- 1 Large egg
- 1/3 C Sugar
- 6 oz Mini chocolate chips
- For the frosting:
- 3/4 C (2 sticks) Unsalted butter (cold)
- 8oz Cream cheese (cold)
- 3/4 C Biscoff spread
- 45 C Powdered sugar
- 23 tbsp Heavy whipping cream
- 1 tsp Vanilla extract
- Pinch of salt
Instructions
- Pre-heat oven to 350.
- 3 full (about 3 tbsp batter).As directed on the package, combine cake mix, eggs, oil, and water. Fill each cup of a cupcake pan with liners. 2
- Separately, combine softened cream cheese, sugar, and egg and whisk until smooth. Stir in the chocolate chunks.
- Use a spoon to place the cream cheese mixture into each cupcake cup. The original recipe called for 1 tsp of the cream cheese mixture per cupcake, but I used approximately 2 tsp and it worked well. Liners will be quite crowded.
- 18-20 minutes in the oven. Check for doneness with a toothpick. If the toothpick comes out clean, your cupcakes are done. Allow a few minutes for the cupcakes to cool before transferring to a wire rack. Allow to cool fully.
- For the frosting
- In a mixing dish, combine unsalted butter and cream cheese. Mix on medium-high speed until well mixed. Scrape down the bowl’s edges and stir in the Biscoff spread. Using an electric mixer, combine all of the ingredients until totally smooth.
- Add one cup of powdered sugar at a time. Reduce the mixer speed while adding the powdered sugar, or you’ll have a big mess on your hands. Alternate between using powdered sugar and heavy whipping cream.
- When all of the powdered sugar has been incorporated, raise the mixer speed to medium high and add a pinch of salt. Whip the frosting until it is light and fluffy. Apply to cooled cupcakes.
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Other recipes from Leescreamliqueur.com you may enjoy:
Cupcakes with White Chocolate Cookie Butter Cookie Dough
Biscoff Marshmallow Pie
Ultimate Cookie Dough Cupcakes
Ghirardelli Chocolate Milkshake Cupcakes
Fun recipes from my friends:
Something Swanky Biscoff Cheesecake Ice Cream
Roxanas Home Baking Chocolate Chip Biscoff Cheesecake Bites
Biscoff Buckeye Cake from I Am Baker