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Truffle Kruidnoten Cupcakes


Truffle Kruidnoten Cupcakes

Truffle Kruidnoten Cupcakes

Photo © Karin Engelbrecht
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.


  • 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
  • 10.5 oz white chocolate (300 g)
  • 1 tbsp butter
  • Unsweetened cocoa powder


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.

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.


  • 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.
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