Dark Chocolate Cupcakes filled with Speculoos Spread and topped with Whipped Cream Frosting

Photo and Recipe by: Moogie and Pap

Having problems with dessert this coming Thanks giving? This easy and mouthwatering treat will surely be a 

hit! Follow recipe below:

Cook time: 20 mins
Total time: 50 mins
Yield: 18-24 cupcakes

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup Hershey's Special Dark Cocoa
3/4 cup hot water
2 large eggs
3/4 cup low-fat buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Speculoos Spread

(This is the original buttercream frosting recipe that Dulce Dough used.)

Ingredients for Creamy Speculoos Buttercream Frosting:
1 cup unsalted butter, softened
1 cup Speculoos Spread
3 1/2 cups confectioners' sugar
2-3 tablespoons milk

Directions for cupcakes:

1. Preheat oven to 350°F and line muffin tin with paper liners.
2. In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt until combined; set aside.
3. In another large bowl combine the cocoa and the hot water; add the eggs, buttermilk, oil and vanilla and beat until combined.
4. Add the dry ingredients into the wet ingredients and mix until smooth.
5. Scoop batter into prepared pans and bake for 20-22 minutes or until tops spring back when touched; remove from pans and allow to cool completely before frosting.
6. To make the frosting, beat together the butter and the Speculoos Spread; gradually add the confectioners' sugar and mix at low speed until combined. To achieve the desired consistency, gradually add milk to thin frosting. Or, if the consistency is too thin, gradually add small amounts confectioners' sugar to thicken. Pipe frosting onto cooled cupcakes as desired.

(I cored out a piece from each cupcake and spooned in a teaspoon of Speculoos Spread. Place the cupcake core back on the cupcake. Use the Speculoos Buttercream Frosting or a stabilized whipped cream. I added a chocolate drizzle and crumbled Speculoos Cookies.)

Speculoos Cookie Popcorn

Photo and Recipe by: The Domestic Rebel

Munch on Speculoos Cookie Popcorn while watching your favorite movie, follow recipe below.

Ingredients:

About 8 cups prepared kettle corn
1 bag white chocolate chips
1 Tbsp oil
1/4 cup Speculoos spread
1 cup butter cookies (I used kettle corn flavored butter cookies from Trader Joe’s, but shortbread cookies would work, too!), crushed

Directions:

1. Line a flat work space with wax paper. Meanwhile, in a microwaveable bowl, melt the white chocolate chips and the oil for 45 seconds. Stir, then heat for an additional 15 seconds until melted & smooth. Stir in the Speculoos spread to combine.
2. Pour the popcorn & crushed cookies into the bowl and coat thoroughly with the Speculoos mixture. Spread the coated popcorn onto the wax paper in an even layer and let sit and harden for about an hour.
3. Break popcorn into pieces and store airtight at room temp for up to 5 days.

Speculoos Caramel Chocolate Bars

Yummmm…. This delectable treat is easy to make, follow recipe below

Ingredients

To make the cookie crust:

120 g (1/2 cup) margarine, softened
50 g (1/4 cup) sugar
180 g (1 1/2 cups) all-purpose flour
1 pinch salt

Direction

Grease a 28 x 18 cm (7 x 11 inch) pan or line with parchment paper. Preheat the oven to 180°C (350°F)

In a bowl, combine margarine and sugar. Beat with a hand-held blender until light and fluffy. Add flour and salt and use your hands to form a dough. Press into bottom of prepared pan. Bake for 15 minutes. Let cool completely. (Don’t remove from the pan.)

Spread 150 g (5.3 oz) of Speculoos spread on top.

Gently warm 270 g ( 1 cup) of dulce de leche on the stove until it has a rather liquid consistency again. 

Pour over speculoos layer and distribute evenly. Be careful not to mix the Speculoos and the dulce de leche layer. Place in the fridge and let set over night.

Melt 150 g (5.3 oz) semisweet chocolate and drizzle on top. Let cool. Carefully cut into 

Speculoos Biscotti

Photo and Recipe:Mysisterzfantasy

If you enjoy Speculoos spread, and cookies, then for sure you will love this recipe Speculoo biscotti. You can either drizzle some melted chocolate over them, or just as I did, make your own Speculoos glaze.

Makes 20 pieces

Ingredients:

2 3/4 cups all-purpose or plain flour
1 2/3 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3 eggs, beaten
1/3 cup Speculoos spread
1/4 cup water

1-2 tablespoons Speculoos spread
1/2 cup icing sugar
3-4 teaspoons water (adjust according to desire consistency)
1 teaspoon corn syrup (optional)

Directions:

Preheat oven to 350°
In a large mixing bowl combine the flour, sugar, baking powder, cinnamon and salt.
In another large mixing bowl, beat together eggs, Speculoos spread and water.
Slowly add flour mixture. Mix until well cooperated.

Divide the dough into two portions, and form each into a log approximately 3 inches in diameter.

Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand.
Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes.

Cool completely. While cooling, make the glaze. Whisk together Speculoos, icing sugar, water and corn syrup (if using). Adjust consistency with more or less water. Drizzle over cooled cookies and let sit until set.

Speculoos Brownie Cake

Photo and Recipe by Bakers Royale

This yummy treat taste like heaven, indulge your sweet tooth on this magnificent creation using our very own speculoos spread. Follow recipe below:

Ingredients:

• 4 oz. (8 Tbs.) unsalted butter; more for the pan
• 4 oz. unsweetened chocolate
• 1-1/2 cups sugar
• Scant 1/4 tsp. salt
• 2 tsp. vanilla extract
• 2 large eggs, at room temperature
• 4-1/2 oz. (1 cup) flour
• 2 Tbs. natural cocoa (not Dutch-processed)

Speculoos Buttercream Frosting

• 1/2 cup butter, room temperature
• 1 cup Speculoos spread
• 1 1/2 cups powdered sugar, sifted
• 1-2 tablespoon heavy cream

Finishing Elements

• 3 oz. chocolate, melted
• 5 tablespoons chocolate sprinkles

Instructions:

To make brownie

1. Place butter and chocolate in a bowl and set it over simmering water, stir until melted. Set aside melted mixture slightly cooled. Add in the sugar, salt, vanilla and stir until blended. Add in the eggs, one at a time, stirring each time until blended. Add the flour and cocoa; beat until incorporated and the mixture is smooth, about 30 to 60 seconds. Scrape batter into prepared cake pan and bake until the top is uniformly colored with no indentation and a toothpick inserted in the middle comes out almost clean, with a few moist crumbs clinging to it, 35 to 45 minutes.
2. Set the pan on a rack until cool. Run a knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely.

To make Speculoos frosting

1. Add butter, Speculoos and powdered sugar in a bowl and beat on medium low until creamy. Add heavy cream and beat until light and fluffy. Add additional heavy cream or powdered sugar as needed to reach desired consistency.

Assembly:

1. Spread Speculoos frosting on top and smooth out surface with an offset spatula. Place small dots of chocolate sauce on top, about a 1/2 inch apart. Use the back of a spoon and press and turn slightly to create the finished look. Rim the edge of the Speculoos frosting with chocolate sprinkles