Karloff Biscoff Cupcake
Serves: 5
Roxane Raynor
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
46
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 cup
Granulated Sugar1 cup
Unsweetened Cocoa Powder1 tsp
Baking Soda1 tsp
Salt1 cup
Vegetable Oil1 tsp
Distilled White Vinegar3 cups
Sugar (confectioners')1 cup
Soy MilkDirections:
1
Special equipment: a piping bag fitted with a tip For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners
2
Sift together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl
3
Add 1 cup warm water, the vegetable oil, vanilla and vinegar and mix until combined (be sure not to over-mix)
4
Divide the batter among the cupcake liners and bake until an inserted toothpick comes out clean, 16 to 18 minutes
5
Cool the cupcakes completely before frosting
6
For the frosting: In a stand mixer with a whisk attachment, mix the vegan butter and shortening for 7 minutes, scraping down the bowl a couple times
7
Add half of the confectioners' sugar and half of the cookie spread and mix on medium for another minute
8
Add the remaining confectioners' sugar and cookie spread and mix on medium low to fully incorporate
9
Increase the speed to medium and whip until the mixture is very fluffy, about 2 more minutes
10
If the frosting looks too thick, add a splash of vanilla extract or soy milk
11
For the ganache: Using a double boiler (or in the microwave), heat up the soy milk until it reaches a boil
12
Pour over the dark chocolate and wait a minute before stirring
13
Fill a piping bag with frosting and frost the cupcakes
14
Drizzle some ganache over each cupcake, and sprinkle the cookie crumbs on top