John Myers
Speculoos Mini Cupcakes with Nutella Cream
The perfect speculoos mini cupcakes with nutella cream recipe with a picture and simple step-by-step instructions.
- For the dough:
- 150 gr Flour
- 3 small Eggs
- 100 gr Sugar
- 50 gr Butter
- 0,5 packet Baking powder
- 50 ml Milk
- 5 Spice speculoos biscuits
- 0,5 tsp Cinammon
- Cream:
- 120 gr Cream cheese double cream setting
- 120 gr Nutella
- 50 gr Butter
- To garnish:
- 1 Spice Speculoos Biscuit
- Work all the ingredients for the dough into a mass. The dough should not be too runny but also not too thick, so the milk specification may vary a little. Finally, crumble the speculoos biscuits into small pieces and fold them into the dough.
- Since they are mini cupcakes, I always use my mini cupcake iron for baking. With this amount of dough, I can get about 20 pieces. If you should use the normal muffin size, it will of course be a little less.
- In the time when the cupcakes are baking, you can mix all the ingredients for the cream together and stir until creamy. Keep in the fridge until then.
- When the cupcakes are completely baked, let them cool down. Now you take a piping bag and fill in the cream. Now sprinkle evenly onto the mini cupcakes. Crumble the last speculoos biscuit very finely and sprinkle it over the cupcakes.
- Great winter and Christmas cupcakes :-)))
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