Valentine's Day Special | Tiramisu cupcake | Red velvet cupcake | Biscoff cheesecake | Choco lava
Recipes in this Video
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsweetened cocoa powder
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1/2 cup vegetable oil
- ●1 cup almond milk (or any non-dairy milk)
- ●1 tsp vanilla extract
- ●1/2 cup strong brewed coffee, cooled
- ●1/2 cup vegan cream cheese
- ●1/2 cup powdered sugar
- ●1/2 cup coconut whipped cream
- ●1 tbsp cocoa powder (for dusting)
Instructions
- 1Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- 2In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3In another bowl, whisk together the vegetable oil, almond milk, and vanilla extract until well combined.
- 4Pour the wet ingredients into the dry ingredients and mix until just combined.
- 5Fill each cupcake liner about 2/3 full with the batter.
- 6Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- 7Allow the cupcakes to cool completely on a wire rack.
- 8In a separate bowl, beat together the vegan cream cheese and powdered sugar until smooth and creamy.
- 9Fold in the coconut whipped cream gently until well combined.
- 10Once the cupcakes are cool, poke holes in the tops with a toothpick and brush with the cooled coffee.
- 11Top each cupcake with the cream cheese mixture and dust with cocoa powder before serving.
Equipment
Originating from Belgium, Biscoff cookies are known for their caramelized flavor and unique spice blend. The Biscoff cheesecake combines these cookies with a creamy filling, creating a delightful dessert that captures the essence of the beloved cookie. This cheesecake has gained popularity worldwide, inspiring variations that incorporate different flavors and toppings, making it a favorite for gatherings and celebrations.
Ingredients
- ●Biscoff cookies
- ●cream cheese
- ●sugar
- ●heavy cream
- ●vanilla extract
- ●gelatin
- ●butter
- ●salt
Instructions
- 1Crush Biscoff cookies into fine crumbs using a food processor.
- 2Melt butter and combine with cookie crumbs until evenly mixed.
- 3Press the mixture into the bottom of a springform pan to form the crust.
- 4Beat cream cheese and sugar together until smooth and creamy.
- 5Add vanilla extract and mix until well incorporated.
- 6Dissolve gelatin in warm water and let it cool slightly.
- 7Whip heavy cream until soft peaks form.
- 8Gently fold whipped cream into the cream cheese mixture until combined.
- 9Stir in the gelatin mixture until fully incorporated.
- 10Pour the cheesecake filling over the crust and smooth the top.
- 11Refrigerate for at least 4 hours or until set.
- 12Once set, carefully remove the cheesecake from the springform pan.
- 13Top with additional crushed Biscoff cookies before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: whipped topping
Greek yogurt reduces calories while maintaining creaminess.
cream cheese
Healthier: ricotta cheese
Cheaper: neufchâtel cheese
Ricotta offers a lighter texture with fewer calories.
Biscoff cookies
Healthier: digestive biscuits
Cheaper: graham crackers
Digestive biscuits provide a similar flavor profile.
Techniques
Equipment
Also Known As
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1 tsp baking soda
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1 cup buttermilk
- ●1/2 cup vegetable oil
- ●2 tbsp cocoa powder
- ●1 tbsp red food coloring
- ●1 tsp vanilla extract
- ●1 tsp white vinegar
Instructions
- 1Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
- 2In a large mixing bowl, sift together the all-purpose flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- 3In another bowl, whisk together the buttermilk, vegetable oil, red food coloring, vanilla extract, and white vinegar until well combined.
- 4Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- 5Fill each cupcake liner about 2/3 full with the batter.
- 6Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- 7Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 8Once cooled, frost with your favorite cream cheese frosting or any frosting of your choice.
Equipment
The No Bake Biscoff Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the unique flavor of Biscoff cookies, which are known for their caramelized taste. Originating from Belgium, Biscoff cookies have gained popularity in the US, especially as a coffee companion. This cheesecake is a modern twist on traditional cheesecake recipes, perfect for gatherings and celebrations, offering a no-bake option that simplifies preparation while still delivering on flavor.
Ingredients
- ●cream cheese
- ●Biscoff cookies
- ●sugar
- ●heavy cream
- ●vanilla extract
- ●butter
- ●salt
- ●Biscoff spread
Instructions
- 1Crush Biscoff cookies into fine crumbs using a food processor or by hand.
- 2Melt butter in a small saucepan over low heat until fully melted.
- 3Combine crushed cookies and melted butter in a bowl, mixing until well combined.
- 4Press the cookie mixture firmly into the bottom of a springform pan to form the crust.
- 5In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- 6Add vanilla extract and mix until fully incorporated.
- 7In a separate bowl, whip heavy cream until stiff peaks form.
- 8Gently fold the whipped cream into the cream cheese mixture until combined.
- 9Spread half of the cheesecake mixture over the crust in the springform pan.
- 10Drizzle Biscoff spread over the cheesecake layer, then add the remaining cheesecake mixture on top.
- 11Smooth the top with a spatula and refrigerate for at least 4 hours or until set.
- 12Once set, remove the cheesecake from the springform pan.
- 13Garnish with additional Biscoff cookies or spread before serving.
Ingredient Alternatives
heavy cream
Healthier: Greek yogurt
Cheaper: whipping cream
Greek yogurt reduces calories while maintaining creaminess
Biscoff spread
Healthier: almond butter
Cheaper: peanut butter
Peanut butter offers a similar texture at a lower cost
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup all-purpose flour
- ●1 cup powdered sugar
- ●1/2 cup unsweetened cocoa powder
- ●1/2 tsp baking powder
- ●1/4 tsp baking soda
- ●1/4 tsp salt
- ●1/2 cup unsweetened applesauce
- ●1/2 cup milk (dairy or non-dairy)
- ●1/4 cup vegetable oil
- ●1 tsp vanilla extract
- ●1/2 cup dark chocolate (for melting)
- ●1/4 cup dark chocolate (for filling)
Instructions
- 1Preheat your oven to 350°F (175°C) and grease a muffin tin or ramekins.
- 2In a mixing bowl, combine the all-purpose flour, powdered sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- 3In another bowl, whisk together the applesauce, milk, vegetable oil, and vanilla extract until smooth.
- 4Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 5Melt the 1/2 cup of dark chocolate in a microwave or double boiler until smooth. Allow it to cool slightly before adding it to the batter.
- 6Fold the melted chocolate into the batter until fully incorporated.
- 7Spoon the batter into the prepared muffin tin or ramekins, filling them about halfway.
- 8Place a small piece of the remaining dark chocolate in the center of each filled cup.
- 9Top with more batter until the cups are about 3/4 full.
- 10Bake in the preheated oven for 12-15 minutes, or until the edges are set but the center is still soft.
- 11Remove from the oven and let cool for 1-2 minutes before inverting onto a plate.
- 12Serve warm, allowing the molten chocolate to flow out when cut into.
Equipment
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