Yum Alert! SpeculUa Cupcake

This yummy cupcake combines Speculoos, chocolate AND Kahlua; we should call it the Trifecta rather than SpeculUa Cupcake.  Here is how you can wow your guests with this delicious treat:

YIELD: Makes 12 cupcakes

Ingredients:

CHOCOLATE CUPCAKE

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) Unsweetened Natural Cocoa Powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon instant coffee granules (recommended: Starbucks Via)
• 1/2 cup Kahlua

SPECULOOS FROSTING

• 5 large egg whites
• 1 1/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/4 cup of Speculoos spread

CHOCOLATE POURING SAUCE

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Directions:

PREPARATION

1. Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

TO MAKE CUPCAKE

1. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. 
2. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. 
3. Add the instant coffee granules and half of the Kahlua into the mixture and beat for 20 seconds. 
4. Scrape the sides of the bowl and add remaining Kahlua. 
5. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. 
6. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. 
7. Set the pan on a rack to cool. 
8. Frost the cupcakes when they are completely cool.
9. TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

TO MAKE CHOCOLATE POURING SAUCE

1. Place chocolate and heavy cream in a bowl over simmering water. 
2. Let chocolate and cream sit for 2-3 minutes to melt without stirring. 
3. Then slowly stir mixture to combine. 
4. Add powdered sugar and mix to combine. 
5. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. 
6. Remove 5 tablespoons and place reserve in a separate bowl. 
7. Set aside all chocolate pouring sauce to cool until warm.

TO MAKE FROSTING

1. Combine egg whites and sugar in a bowl placed over simmering water. 
2. Bring mixture to 160 degrees F while whisking constantly.
3. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms stiff peaks; about 10-12 minutes.
4. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. 
5. Add salt and vanilla and mix to combine. 
6. Add in Speculoos and mix until well combined. 
7. Add reserved chocolate pouring sauce into frosting. 
8. Using a spatula gently fold it into the frosting, DO NOT over mix so that chocolate streaks remain.

ASSEMBLY

1. Cut Skor or Heath bars into shard shapes; set aside. 
2. Finely chop any left over crumbs.
3. Fill pastry bag with a round tip. 
4. Hold pastry bag at 90 degrees above the cupcake and starting from the perimeter pipe inward and upward.
5. Using a spoon drizzle chocolate on top of frosting. 
6. Sprinkle Skor crumbs on chocolate. 
7. Insert Skor shards into top of frosting.

Speculoos spread can be found buy shopping online here.

Coffee Cheesecake Stuffed Chocolate Cupcakes with Kahlua Speculoos Frosting

Recipe by: wallflourgirl

Ingredients

For the chocolate cupcake

• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 cups white sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup instant coffee granules
• 3/4 cup + 2 tablespoons hot water
• 2 tablespoons Kahlua
•  

For the coffee cheesecake filling:

• 4 ounces cream cheese, room temperature
• 1/2 tablespoon instant coffee granules
• 1/2 tablespoon Kahlua
• 1/4 cup white sugar
•  

For the Kahlua Speculoos Frosting:

• 1 (8 oz.) package cream cheese, room temperature
• 1/4 cup Biscoff spread or cookie butter
• 1/3 cup white sugar
• 1 1/2 tablespoons Kahlua
• 1/2 tablespoon vanilla extract
• Extra Biscoff spread or cookie butter, melted, for drizzling

Instructions

For the chocolate cupcakes:

1. Preheat oven to 350 degrees F. Line 18 cupcake tins with cupcake liners.
2. In a large bowl, combine buttermilk, oil, and sugar.
3. Add eggs and vanilla. Mix in until smooth.
4. Stir in dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) until just combined.
5. Dissolve coffee granules in hot water. Add Kahlua. Add coffee mixture to chocolate mixture and stir in until just incorporated.
6. Fill each cupcake liner 1/3 of the way, then place a dollop of coffee cheesecake filling in the center (see instructions below). Pour more batter on top of filling so each liner is 2/3 full.
7. Bake in preheated oven for 12-15 minutes, until a toothpick inserted in center comes out fairly clean with moist crumbs clinging to it.

For the coffee cheesecake filling:

8. In a medium bowl, beat all ingredients together until smooth.

For the Kahlua Speculoos Frosting:

9. Cream all ingredients together until smooth. Use to frost chocolate cupcakes once they have completely cooled. Drizzle with extra Speculoos spread.

Lemon Speculoos Cupcakes

Photo and Recipe By: The Tolerant Vegan

Ingredients:

Cake ingredients:

• 1 1/4 cups pastry flour (or half all-purpose and half cake flour)
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 1/2 cup vegan butter substitute, softened
• 3/4 cup refined sugar
• 1 teaspoon baking soda
• 1 tablespoon lemon zest
• 1 cup vanilla coconut milk yogurt
• 1/4 cup plus 2 tablespoons vanilla soy milk
• 2 tablespoons fresh squeezed lemon juice
• 1 teaspoon distilled white vinegar

Frosting ingredients:

• 3 tablespoons vegan shortening
• 1/2 cup Speculoos spread
• 1 cup powdered sugar
• 1/2 tsp vanilla bean paste or extract
• 1/4 tsp cinnamon
• 1 cup chocolate chips (optional)

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk together the flour, baking powder, sea salt and baking soda.
3. In a separate bowl, mix together the vegan butter substitute, sugar and lemon zest on low-medium speed until fully combined.
4. Add in the yogurt, milk and lemon juice.
5. Mix the dry ingredients together with the wet ingredients until fully combined.
6. Stir in the vinegar.
7. Spoon the batter into cupcake liners until each is 2/3 full.
8. Bake for 12-15 minutes, or until a toothpick can be inserted and removed cleanly.
9. Allow the cupcakes to cool while you make the frosting by placing all of the ingredients in a large bowl and mixing until fully combined.
10. Frost the cupcakes and sprinkle with chocolate chips.