Servings18
Time to Cook45 minutes
Time to Prepare20 minutes
With a cookie butter batter and marshmallow meringue frosting, these decadent cupcakes are a stealthy showcase of how eggs can make your desserts ooey-gooey good!
Ingredients
Speculoos Cupcakes
- 1/2 cup (115 gm) Butter
- 1/2 cup (125 gm) Speculoos Cookie Butter
- 3/4 cup (150 gm) Dark Brown Sugar
- 3 Eggs
- 2 tbsp (30 ml) Golden Corn Syrup
- 1/3 cup (80 ml) Milk
- 1 1/2 tsp (8 ml) Baking Powder
- 1 1/2 cups (180 gm) All Purpose Flour
Dark Chocolate Ganache
- 1/2 cup (125 ml) Heavy/ Whipping Cream
- 100 gm Bittersweet/ Dark Chocolate
Toasted Marshmallow Frosting
- 3 Egg Whites
- 3/4 cup (150 gm) Caster Sugar
- Pinch Cream of Tartar
- 1 tsp (5 ml) Vanilla Extract
- 2-3 tsp (10-15 ml) Lemon juice /Apple Cider Vinegar
Instructions
Speculoos Cupcakes
- Preheat the oven to 350F /180C degrees. Line the cupcake tin with liners.
- In a bowl fitted to a paddle attachment of a stand mixer, cream the butter, cookie butter and dark brown sugar until pale and fluffy.
- Add one egg at a time, and beat till incorporated. Mix in the golden syrup.
- Sift the flour and baking powder into the bowl in batches, alternating with milk. Whisk thoroughly until completely incorporated.
- Scoop the batter into cupcake liners, bake for 18-20 minutes. Don’t overfill your cupcake liners – you’ll need room to add the chocolate ganache later!
- Using a wooden skewer, check to see if completely baked. Once baked, let the cupcakes cool on a cooling rack
Dark Chocolate Ganache
- In a small pan, heat the cream on low to medium heat. Once the cream heats up, remove from heat.
- Add the chocolate in a small glass or ceramic bowl, and pour the hot cream over the chocolate. Let it rest for 5-7 minutes.
- Mix the ganache mixture using a whisk until completely mixed together and chocolate is melted.
Toasted Marshmallow Frosting
- Carefully clean the mixer bowl and whisk attachment. Both should be free of any oil or residue from the cupcakes.
- Add the egg whites, cream of tartar, lemon juice and sugar to a heatproof bowl. The bowl of your stand mixer is ideal, but you can transfer back to the mixer if you need to use a different bowl. Whisk to combine all ingredients
- Bring a pot of water to a simmer, and place your mixing bowl over the water. A double bolier works well for this but any heatproof bowl will do. Make sure the bottom of the bowl is not touching the water.
- Heat the egg white mixture until the sugar is disolved and the mixture reaches 170 F (75 C). Whisk constantly.
- Remove from heat, and transfer to your stand mixer. Whisk on medium high to high speed for 5-8 minutes, until stiff peaks are formed.
- Add vanilla and whisk for another 30 seconds to incorporate.
Assembly
- Once the cupcakes have cooled, spoon ganache over each cupcake and chill in the refigerator for 5-10 minutes, or until the ganache is set.
- Pipe the marshmallow frosting onto the cupcakes.
- Brown your marshmallow meringues with a kitchen torch, or using the broil feature of your oven for just 5-10 seconds. If using the oven make sure it’s pre-heated, and that your meringue tops are close to the heating element, but not touching. Watch them VERY closely – they’ll brown very quickly!
- Enjoy!
Notes
Cookie Butter is a product that’s available in BC at Superstores, or online from services like Amazon. There are also tutorials online if you prefer to “DIY” it yourself.