So the other day, Ryan points to a box of chocolate cake mix and says "mom, I want to make these chocolate cavity bugs for you and daddy" --- no joke, the girl is still obsessed with the dentist's book referencing cavity bugs when you eat sugary snacks. So we decided to make them and lately I LOVE baking everything in my mini-muffin pans so the girls get a bite-size taste of the treats we make, not a
full-blown, sugar-high, up for 2 extra hours inducing size. We made the batter according to the package directions and when I was filling the pan, I thought about adding my favorite find ever,
Biscoff spread. This stuff is crack. Looks like peanut butter but oh so not. More like a chocolate/carmel blend. For awhile it wasn't sold in Missouri so I had my parents bring me back some from a trip to Cleveland and I stocked up awhile back when we were down in Dallas. But the heavens opened up a month or so ago when I walked into Dierbergs and saw an entire Biscoff display. I first discovered the spread when I found this recipe for
biscoff stuffed white chocolate chip cookies - those deserve a post of their own. Next time I make them I will post my photos as well, but they are divine. Back to the experiment at hand, I decided to add a dollop of Biscoff to my batter to see what would happen:
And after the dollop, I covered with a tiny bit more batter. The result - heaven in a bite sized chocolate cupcake form.
Ingredients
1 box of chocolate cake mix (mix the batter according to package directions)
biscoff spread
Make the cake batter, fill greased mini-muffin pans about 50% full, drop a teaspoon or so of biscoff spread on top, fill with more batter to cover the biscoff.
Put in a 350 degree preheated oven (or whatever degree the box calls for, I threw it away before writing this) for about 12 minutes. Enjoy and use a little self control to limit yourself to only one or two bites at a time. This would probably be even better with a little icing on top, but that's too much craziness for we Stiffs.
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