I've gone a bit mad for 'truffel kruidnoten' this year and these cupcakes were inspired by them. While they may look sweet and innocent, they have a seductive aromatic edge thanks to my speculaas spice blend and the almost smoky caramel-flavor of brown sugar.
I made these for dessert last weekend and they disappeared even before the white chocolate topping had time to set. Frankly, I can't decide whether I prefer the gooey version or the crisp bite when the chocolate's been allowed to dry - both have their merits.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Makes 12 kruidnoten cupcakes.
Ingredients:
- FOR THE CUPCAKES:
- 6 oz (about 1 1/2 cup) self-rising flour (175 g)
- 5 oz (about 3/4 cup) cane sugar (demerera)(150 g)
- 5 oz (about 2/3 cup) butter, softened (150 g)
- 3 eggs
- 2 1/2 tsp speculaaskruiden spice (or pumpkin pie spices)
- 1 tsp vanilla extract
- 1/4 tsp salt
- FOR THE TOPPING:
- 10.5 oz white chocolate (300 g)
- 1 tbsp butter
- Unsweetened cocoa powder
Preparation:
Preheat the oven to 356 degrees F (180 degrees C). Line a 12 cup muffin tray with paper cups. Combine all the ingredients in a large mixing bowl and beat with an electric whisk for 1-2 minutes until creamy and lighter in color and texture. Evenly divide the mixture between the cupcake cases.
You can make the cupcakes a day in advance if stored in an air-tight container. They'll keep for a few more days if kept in a cool place.
Bake the cakes for 18-20 minutes until risen and firm, or until a skewer comes out clean when inserted into the center. Transfer to a fine wire rack to cool.
When the cupcakes are stone cold, warm the white chocolate and butter in a small microwave-safe bowl in the microwave (about 2-3 minutes). Stir the chocolate until well-mixed and completely melted. Use the back of a spoon to cover the cupcakes with the melted chocolate. Sprinkle with cocoa powder and allow to set.
Tips:
