Karloff Biscoff Cupcake

Name: Karloff Biscoff Cupcake
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 12 cupcakes
Ingredients: 1 1/4 cups all-purpose flour; 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon distilled white vinegar; 3/4 cup vegan butter substitute; 1/2 cup vegan shortening; 3 cups confectioners' sugar; 3/4 cup European cookie spread, such as Biscoff Spread; Vanilla extract or soy milk, for thinning, optional; 1/2 cup soy milk; 2/3 cup chopped vegan dark chocolate (most dark chocolate IS vegan, but always double check!!); Crumbled European shortcrust biscuits, such as Biscoff cookies, for topping

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Level: Easy

Total: 1 hr 5 min (includes cooling time)
Active: 25 min

Yield: 12 cupcakes

Level: Easy

Total: 1 hr 5 min (includes cooling time)
Active: 25 min

Yield: 12 cupcakes

Ingredients

Cake Batter:

1 1/4 cups all-purpose flour

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon distilled white vinegar

Frosting:

3/4 cup vegan butter substitute

1/2 cup vegan shortening

3 cups confectioners' sugar

3/4 cup European cookie spread, such as Biscoff Spread

Vanilla extract or soy milk, for thinning, optional

Ganache:

1/2 cup soy milk

2/3 cup chopped vegan dark chocolate (most dark chocolate IS vegan, but always double check!!)

Crumbled European shortcrust biscuits, such as Biscoff cookies, for topping

Directions

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.
Sift together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Add 1 cup warm water, the vegetable oil, vanilla and vinegar and mix until combined (be sure not to over-mix).
Divide the batter among the cupcake liners and bake until an inserted toothpick comes out clean, 16 to 18 minutes. Cool the cupcakes completely before frosting.
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. Add half of the confectioners' sugar and half of the cookie spread and mix on medium for another minute. Add the remaining confectioners' sugar and cookie spread and mix on medium low to fully incorporate. Increase the speed to medium and whip until the mixture is very fluffy, about 2 more minutes. If the frosting looks too thick, add a splash of vanilla extract or soy milk.
For the ganache: Using a double boiler (or in the microwave), heat up the soy milk until it reaches a boil. Pour over the dark chocolate and wait a minute before stirring.
Fill a piping bag with frosting and frost the cupcakes. Drizzle some ganache over each cupcake, and sprinkle the cookie crumbs on top.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.