It’s July, and here in Luxembourg it’s been cold for a while so throwing in some comforting chocolate Speculoos cupcakes seems a good thing to do to lift the spirits!
The story behind this cupcake recipe dates back to 2010, when I was visiting a friend in Paris. She was totally into cupcakes and took me to this cute tiny cupcake shop near Pigalle : Chloé S. Painted in candy shop pink, you’re immediately in a good mood after entering the place (It seems that studies are right, that the colour pink has a soothing effect on people). They had several cupcake flavours and I opted for the chocolate Speculoos (Biscoff) one. It was love at first bite. Soft pillowy cupcakes with a Speculoos center and Speculoos icing. We were in cupcake heaven and we did not regret it!
Fast forward 2012, I starting this food blog, I thought that this recipe deserves a special place on my page. With its taste so good I wanted to recreate something just like that in my home, to be able to access it whenever I crave something sweet comforting.
Why you’ll love this recipe?
Incredibly creamy texture: New York Cheesecake is famous for its dense, velvety texture, thanks to a generous amount of cream cheese and a touch of sour cream creating a melt-in-mouth-experience.
Perfect balance of sweet and tangy: The slight tang from the cream cheese and sour cream balances perfectly with the sweetness, giving it a rich but never overly sweet flavour, that keeps you coming back for more.
Crunchy crust: The buttery slightly crunchy crust provides a delicious contrast to the creamy filling, adding a layer of flavour and texture that complements each bite.
Versatile for toppings: New York Cheesecake serves as the ideal canvas for endless toppings – fresh berries, caramel sauce, chocolate drizzle, or even a dusting of powdered sugar – making it a dessert that can be tailored to any craving or occasion.
Chocolate Speculoos Cupcakes
Ingredients
Cupcakes
- 140 g flour
- 6 eggs
- 1/2 bag baking powder
- 160 g sugar
- 400 g dark chocolate
- 240 g butter
- 1 jar Speculoos spread (Biscoff)
Icing
- 250 g soft butter
- 3 tbsp icing sugar
- 1 tbsp Speculoos spread (Biscoff)
- 5 Speculoos cookies (Biscoff)
Instructions
Cupcakes
- In a middle-sized bowl whisk together the flour and the baking powder.
- In a large bowl beat the eggs and add the sugar.
- Melt the chocolate over a hot water bath, then add it to the eggs and sugar mixture.
- Mix the three ingredients very well and add the butter.
- Finally add the flour & baking powder mix.
- Place the paper muffin cups into the mold and add 1tbs of dough.
- Then add a tsp of Speculoos spread onto the dough and fill the muffin cup 3/4 full with chocolate dough again.
- Bake the cupcakes for 15 to 20 minutes.
Icing
- Mix the soft butter and the icing sugar until you get an even mixture.
- Then add the speculoos spread and mix again.
- Fill this mixture into a pastry bag and start decorating your cupcakes.
- Place a piece of speculoos cookie on top of every cupcake.
- Enjoy!
DID YOU MAKE THE RECIPE?
Share your creations and tag me @passionmeetscreativity #passionmeetscreativity. I can’t wait to see what you’ve made!
