Wednesday, March 29, 2017

Mocha Mocha, Yum Yum!

Mocha Speculoos Cupcakes

Yes, this is for real! Try making these today and share photos on our Facebook page!

Yield: 20-24 cupcakes


Mocha Cupcakes:

  • 1 box chocolate cake mix
  • 3 Tbsp instant coffee
  • 1/4 C. hot water
  • 3 eggs
  • 1/2 C. oil
  • 3/4 C. buttermilk
  • 1/2 C. sour cream
  • 1 tsp. vanilla extract

Speculoos Buttercream:

  • 1/2 C. butter, softened
  • 1/2 C. Speculoos
  • 1 Tbsp. milk
  • 3-4 C. powdered sugar
  • Chocolate Covered Espresso Beans


  1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. Sift cake mix into a small bowl and set aside.
  3. Mix instant coffee and hot water and stir until dissolved. (You can do this in a mug)
  4. In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract.
  5. Stir in cake mix until smooth.
  6. Add coffee-water mixture and stir again.
  7. Fill liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.


  1. Beat butter and speculoos until smooth. 
  2. Add milk and powdered sugar until you reach your desired consistency. 
  3. If it becomes too thick, stream in more milk.
  4. Pipe onto cooled cupcakes and top with chocolate covered espresso beans.

Tuesday, March 28, 2017

Gingerbread + Chocolate = Too Delicious!

Gingerbread Speculoos and Dark Chocolate Cake

Enjoy this delicious and flavorful cake with your family!

Makes 1- 8×8-inch cake


  • 2 1/4 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground cardamom
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 3/4 cup unsulfured molasses
  • 3/4 cup hot water
  • 2 teaspoons pure vanilla extract
  • 1 cup Speculoos spread
  • 3 ounces dark chocolate, melted


  1. Place a rack in the middle of the oven and preheat oven to 350 degrees F.  
  2. Grease an 8×8-inch square baking pan.  
  3. Line with parchment paper and grease the parchment paper as well. 
  4. Set aside.
  5. In a large bowl: whisk together flour, ginger, cinnamon, nutmeg, cloves, cardamom, baking powder, and salt.  
  6. In a medium bowl: whisk together melted butter, sugar, eggs, and molasses.  
  7. Whisk until smooth and well combined.  
  8. Add the hot water and vanilla and carefully stir to incorporate.
  9. Add the wet ingredients all at once to the dry ingredients.  
  10. Stir with a spatula or wooden spoon to combine.  
  11. When no pockets of flour remain, and the batter is entirely smooth and silky, pour into the prepared pan.  Bake for 30 to 35 minutes, or until a skewer inserted in the center of the cake comes out clean.
  12. Allow to cool in the pan for 20 minutes before removing to a wire rack to prepare to frost.
  13. When cake has cooled, but is still just warm to the touch, gently spread with Speculoos.  
  14. Be gentle, as to not tear the cake.  
  15. The Speculoos will begin to melt against the warm cake as it is spread.  
  16. When entire cake is covered and Speculoos is dripping down the sides of the cake, drizzle generously with the melted dark chocolate.  
  17. You can place melted chocolate in a small ziplock bag and cut a tiny piece of the tip off, creating a makeshift pastry bag.
  18. Place cake in the fridge to set the Speculoos and dark chocolate for 30 minutes before serving.  

Saturday, March 18, 2017

Do The Truffle Shuffle


Speculoos Truffles

2 hr Prep Time
30 min Cook Time
2 hr, 30 Total Time


  • 3 1/2 ounces white chocolate, chopped
  • 2 tablespoons heavy cream
  • 1/2 cup Speculoos
  • 4 tablespoons unsalted butter, softened
  • 6 ounces bittersweet dark chocolate, chopped


  1. Heat the white chocolate and cream together in a large heatproof bowl set over a pot of simmering water and stir until smooth (it will be thick).
  2. Remove the pan from the heat and stir in the cookie butter and unsalted butter until smooth.
  3. Cover the bowl with plastic wrap and refrigerate until firm (2 hours or overnight).
  4. Use a tablespoon to scoop out some of the mixture and quickly roll it into a ball.
  5. Place on a baking sheet or large plate.
  6. Repeat with all of the truffles.
  7. It's ok if the mixture starts to melt a bit while rolling.
  8. Once all of the truffles are rolled, place in the refrigerator to chill until firm (20-30 minutes).
  9. Once firm, re-roll the truffles to fine tune their round shape and then place in the freezer for an hour.
  10. Line a baking sheet with parchment paper.
  11. Heat the bittersweet chocolate in a large heatproof bowl set over a pot of simmering water and stir until smooth.
  12. Remove from heat.
  13. Place a slotted spoon or spatula over the bowl of chocolate and then place a frozen truffle on top.
  14. Use a ladle to pour chocolate over the truffle until covered, allowing the excess chocolate to drip back into the bowl.
  15. Place the truffle on the baking sheet and repeat with the remaining truffles.
  16. Place the baking sheet in the refrigerator until the chocolate firms up.
  17. Serve chilled.


Begin this recipe a day in advance. Follow steps 1 and 2 in the evening and the remaining steps before serving.

Thursday, March 16, 2017

Best of Both Worlds

Speculoos Banana Bread with Speculoos Cookie Streusel 

Banana bread with Speculoos Spread and a sweet Speculoos Cookie streusel topping. Speculoos lovers will love this fun banana bread!

Prep time: 10 MINUTES
Cook time: 60 MINUTES

  • 1 1/2 cups of all-purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 medium very ripe bananas, mashed
  • 1/2 cup Speculoos Spread
  • 1/4 cup canola oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar

For the Speculoos Cookie Streusel:

  •  1/2 cup chopped Speculoos cookies (available here)
  • 2 tablespoons all-purpose flour
  • 1/4 cup brown sugar
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted


  1. Preheat oven to 350 degrees F. Grease an 8x4 loaf pan and set aside.
  2.  In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt, set aside.
  3.  In a large bowl, stir together your mashed bananas, Speculoos Spread, canola oil, egg, vanilla, and sugars.
  4.  Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy, don't over mix.
  5.  Spread batter into prepared pan.
  6. In a small bowl, combine chopped Speculoos cookies, flour, brown sugar, cinnamon, and melted butter.
  7. Stir until combined.
  8. Sprinkle the streusel evenly over the batter in the loaf pan.
  9.  Bake bread for 55-60 minutes or until toothpick inserted into center comes out clean. If the top starts to brown before the bread is done baking, place aluminum foil loosely over the bread and finish baking.
  10.  Let the bread cool in the pan for 10 minutes. Loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack and cool completely before slicing.