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
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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
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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.

Speculoos Milk Shake

Image and Recipe by: Kitchen Meets Girl

Ingredients

• 1/2 cup milk
• 2 large scoops cookie dough ice cream
• a generous scoop of Speculoos (around 1/4 cup)
• sprinkles, for garnish if desired

Instructions

1. Add milk, ice cream and Speculoos spread to blender. Blend until smooth.
2. Pour into a frosted glass garnished with sprinkles. Slurp and enjoy!

Raspberry Cookie Butter Swirl Rolls

Photo and Recipe By: Buns In My Oven

Ingredients:

1 package Crescent Dough Creations (seamless crescent roll dough)
1/2 cup Speculoos Spread
1/2 cup frozen or fresh raspberries

Directions:

Preheat oven to 375 degrees.
Unroll the sheet of crescent roll on a sheet of parchment paper. Spread the Speculoos to the edges of the crescent dough. Sprinkle evenly with the raspberries.
Starting with the long side roll up the dough tightly, jelly roll style. Cut into 8 1-inch pices and arrange on a parchment lined baking sheet.
Bake for 12-13 minutes or until golden brown and the centers are cooked through. The centers do take a bit longer than usual to cook because of the Speculoos Spread, so pay close attention to be sure they cook through.
Let cool for 5 minutes before serving.

Speculoos Ice Cream Cookie Sandwiches

Photo and Recipe By: Sugary Sweets

Ingredients

For the Ice cream:

• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 cup heavy cream
• 1/2 cup Creamy Speculoos spread

For the Cookies:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 3/4 cup creamy Speculoos spread
• 3 Tbsp milk
• 2 tsp vanilla extract
• 1 egg
• 1 3/4 cup all-purpose flour
• 3/4 tsp kosher salt
• 2 tsp baking powder
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Instructions

1. For the ice cream, combine milk and sugar with a whisk until the sugar is dissolved, about 1-2 minutes. Stir in the heavy cream. Turn on your ice cream maker and pour mixture into freezer bowl. Mix until thickened, about 25 minutes. Spoon in the Speculoos spread (while still mixing) and continue mixing an additional 5 minutes. Turn off and pour into a freezer safe container. Freeze for 2 hours (or overnight) before using in the ice cream sandwiches.
2. For the cookies, beat butter with sugars until combined. Add Speculoos, milk and vanilla and beat 1-2 minutes. Add egg. Beat in flour, salt and baking powder.
3. Drop cookies by 2Tbsp scoop onto a parchment paper lined baking sheet. Bake in a 375 degree F oven for 11-13 minutes.
4. Remove and cool on pan for 3 minutes, then transfer to wire rack to cool completely.
5. To assemble, pair cookies into same sized pairs. Scoop one large scoop of icecream onto one cookie. Top with second cookie, pressing slightly. Enjoy immediately or wrap cookies individually in foil and return to freezer to enjoy later!

Notes

**Make your ice cream according to YOUR machine directions for vanilla ice cream. Add Speculoos in during the last 5 minutes. It's okay if it doesn't mix in completely, the unmixed Speculoos freezes into delicious chunks! **If you don't want to make ice cream sandwiches, you can enjoy the soft ice cream immediately. Store ice cream in freezer safe container for up to one week. ENJOY. **to keep your cookies nice a flat, freeze cookies for one hour before adding ice cream.

Speculoos Cheesecake Shooters

Photo and Recipe By: I Want Crazy

Serves 8

Ingredients

1. Speculoos Cookies
2. 2 tablespoons of butter
3. 1-8oz block cream cheese (softened)
4. 1-14oz can of sweetened condensed milk
5. 1/4 cup Speculoos spread
6. 1 chocolate bar

Instructions

1. Crush cookies and mix with butter
2. Mix cream cheese, condensed milk, and Speculoos spread
3. Assemble shooters: crushed cookies, cheesecake, and shaved chocolate
4. Break a few pieces of chocolate on top
5. Chill in refrigerator for 20 minutes