Vyvacious

How do you manage to eat rib eye steak when in a rush?  Well, I personally warm up my steak in the microwave, quickly cut it into bite-size pieces, throw it in a disposable cup, and shovel it into my mouth while I’m driving like a madwoman to yoga class.  Like a BOSS.  For those who don’t know what I’m talking about, you should definitely watch this video (*WARNING:  Contains explicit language and content – but maybe that’s why I think it’s funny :P)

I noticed that lately it’s getting harder and harder for me to clear my mind during yoga.  All I think about are damn cookies and truffles and risotto and how to improve and what flavor combinations to try next and if I’ll ever EVER EVERRR (T. Swift, anyone?) create something that no one has ever done before which is highly unlikely since everyone and their mom has a cooking blog now :P

That is not bitterness you detect, in fact, it’s determination!  I will, one of these days, come up with something that no one else has thought up of before!!  Knowing me, I’ll probably end up eating the entire batch and then forget how I made it in the first place.  Oops…

Luckily for me, I managed to take pictures of my Cookies & Cream Golden Oreo Bark (from an older post) before I started eating it by the handful :P

Speaking of eating, I just attended the “old timers” lunch on Friday.  Now before you get all up in my face about being ageist and what not, THEY came up with that name, not me!  I look forward to this lunch every month.  All the retired folk from my work get together to eat pizza and drink beer, what’s not to love? 

I became an honorary “old timer” when some of my beloved coworkers/bosses started their REAL life which consists of naps, relaxing, and of course, golfing ;)  I miss them dearly and it’s always great to get together and catch up with everyone.

A few weeks ago, I had written on my “Vyvacious Eats” Facebook page and asked those who liked my page what they would like to see me make.  A friend (and fan :P) almost immediately responded with Nutella cupcakes.  Damn.  The idea was so tempting but I am sadly allergic to Nutella.

I think I just heard some of you gasp in disbelief and pure sadness for me.  It’s ok.  I’ve come to accept this fact and so should you.  So instead, I decided to make Speculoos Surprise Cupcakes!

Speculoos is a gingerbread cookie butter that’s sold at Trader Joe’s.  I will never forget that I first discovered this delightful spread in Paris :) (to read about my Paris ramblings, start here).  This is for you, Nakul, and of course, my favorite “old timers” :)

Before we begin…if you enjoy my blog or at least chuckled a little :P, you can “like” me on Facebook by clicking HERE or by looking up the “Vyvacious Eats” page on Facebook.

Now who wants some cupcakes?!  I SURE DO.

**Note:  These cupcakes received their name because I didn’t realize the little pocket of Speculoos I placed in the batter would sink so much, creating a crunchy bottom layer immediately adjacent to a creamy “surprise” layer of Speculoos :)

Speculoos Surprise Cupcakes

Makes 24 cupcakes

Ingredients:

• 2 (11 oz) jars of Speculoos
• 1 box yellow cake mix (do not use ingredients as shown on box)
• 1 cup Coca Cola
• 4 eggs
• 1/3 cup butter (softened)
• 1 tsp vanilla extract

Equipment:

• 12 cup muffin pan (2)
• 24 cupcake liners (optional)
• Hand/standing mixer
• Rubber spatula
• Large bowl
• Toothpick(s)
• Ice cream scoop (optional)
• 2 spoons

1. Preheat your oven to 325 degrees F.
2. Put the cake mix, 1 cup Coca Cola, 4eggs, & 1/3 cup softened butter into a large bowl and mix using your mixer of preference.  Scrape down the sides of your bowl with a spatula and mix until everything is well incorporated.
3. Place the cupcake liners into the muffin pan.  If you don’t have any or don’t want to use them, grease your muffin pan with Crisco.  Also, if you only have one 12 cup muffin pan, just bake the cupcake in two batches.
4. Divvy up the batter using the ice cream scoop for consistent measurements.  If not using a scoop, the cupcake liners should be filled approximately 3/4  full
5. Use 1-2 spoons to drop a heaping spoonful of Speculoos on top of the batter for each cupcake.



6. Push the Speculoos down a little and spoon a little bit of the batter on top so that it covers some of the Speculoos.
7. Bake according to the directions on the box.  I used Betty Crocker’s cake mix and it said to cook it for 17-22 mins at 325 degrees F.  If you’re using two 12 cup muffin pans, place the pans on two separate levels in the oven, set the timer for half the time, swap the two muffin pans, and then continue cooking for the other half of the time to ensure even baking.
8. Insert a toothpick into the center of a cupcake to see if they’re done.  If it comes out clean, you’re good to go!  If not, just put it in for another minute or two.  Keep checking up on it, you don’t want to over-bake them!
9. Once done, remove and let the cupcakes sit for around 10 mins before placing them on a cooling rack.  Store in an airtight container once cooled.

You can stop here if you’re happy with your Speculoos Surprise Cupcakes.  Continue on for the frosting recipe.

Creamy Speculoos Frosting

*Inspired by food.com

Ingredients:

• 1 cup butter (softened)
• 2 tsp vanilla extract
• 2 cups of powdered sugar
• 1/4 cup chocolate milk

Equipment:

• Hand/standing mixer
• Rubber spatula
• Large bowl

1. Cream butter and Speculoos together until combined.
2. Add a cup of powdered sugar and blend.
3. Add 1/4 cup chocolate milk and 2 tsp vanilla extract.  Continue blending.
4. Add remaining cup of powdered sugar.
5. Whip until smooth and all ingredients are incorporated.

Enjoy y’all, I know I did! :P  Until next time!!