Blissful Biscoff Ice Cream Cupcakes

You know those little cookies you receive on Delta flights? Well, if you may not know I am completely in love with Biscoff cookies! Better yet, it's in spread-form. How enticing is that? Literally it's like heaven in a jar! With my love for anything Biscoff, I created this luscious creation combining Häagen-Dazs ice cream, an espresso cupcake, and a magnificent Biscoff buttercream! 


Another reason why I was motivated to create these marvelous cupcakes was because of the Ice Cream Cupcake Contest 2012 presented by the wonderful women over at CupcakeProject & Scoopalicious! A big thanks goes out to them to allow people to show off their own scrumptious ice cream cupcakes!










Without further adieu, I present to you Blissful Biscoff Ice Cream Cupcakes!

Don't you just want to dig in right this second?

Ingredients
for cupcake
adapted slightly from Martha Stewart
YIELD: About 15 cupcakes

• 2 c all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 c boiling water
• 2 tbsp instant espresso powder
• 1/4 tsp pure vanilla extract
• 1/4 c milk
• 1 c unsalted butter, room temperature
• 1/2 c brown sugar,packed
• 1/2 c granulated sugar
• 2 eggs, room temperature

1. Preheat oven to 350F/176C & prepare a two muffins tins.
2. In a medium sized bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
3. Pour water over espresso powder, set aside & cool. Once cooled, combine with milk and vanilla.
4. In a large bowl of an electric mixer, cream butter until fluffy, gradually adding sugars.
5. On low speed, add eggs one at a time, beating well after each addition.
6. In 3 additions, alternate between flour and espresso mixture. Scrape down sides, beginning and ending with flour mixture.
7. With an ice cream scoop, scoop 3/4 of the batter into the muffin wells.
8. Bake for approx. 20-22 minutes, or until a toothpick inserted comes out clean.
9. Let cool & remove from wells.
10. Add to freezer until serving if using ice cream!

for Biscoff buttercream:

• 1 c unsalted butter, room temperature
• 2-3 c icing sugar
• 1 tsp pure vanilla extract
• 1-2 tbsp whole milk
• 2-3 tbsp Biscoff spread, depending on taste preference
• 3-4 crushed Biscoff cookies, optional

1. In a large bowl of an electric mixer, beat butter and Biscoff spread on high.
2. Gradually add icing sugar, when thickened add milk & vanilla.
3. Continue to beat on high for about 3-5 minutes.
4. Stir in crushed Biscoff cookies.

Icecream used: Häagen-Dazs Spiced Caramel Biscuit Ice Cream

How to assemble:

1. For each cupcake, slice horizontally so you have a half & a bottom.
2. With mini ice cream scoop or spoon, scoop the frozen ice cream so you create a sandwich cupcake!
3. With a large pastry bag, fill with frosting and pipe onto the top of the 'sandwich'.
4. Decorate with extra Biscoff!
5. Bon Appétit!

I was absolutely thrilled on the outcome! 

What kind of ice cream cupcakes would satisfy you best?