Biscoff Cupcakes

5 from 2 votes

Biscoff Cupcakes with Biscoff Buttercream is a delicious dessert that is filled with cookie butter flavor. Buttery sweet cake is baked, stuffed with spread, and topped with the best buttercream frosting and crunchy cookie.

Prep Time15

Cook Time18

Total Time33

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 571kcal

Author: Jennifer Fishkind

Ingredients

For the cupcakes

¾ cup unsalted butter softened
¾ cup soft brown sugar
3 eggs
1 cup all purpose flour
1¼ teaspoons baking powder

For the inside

12 teaspoons Biscoff spread

For the buttercream

¾ cup unsalted butter softened
2 cups powdered sugar
1 cup Biscoff spread
2 tablespoons boiling water

To decorate

4 tablespoons Biscoff spread
12 Biscoff cookies

Instructions

Preheat the oven to 350oF. Line a 12-cup cupcake pan with cupcake liners.
Add the butter and brown sugar to a mixing bowl and beat together on a high speed until fluffy.
Add the eggs to the bowl and beat on a high speed until light and voluminous.
Combine the flour and baking powder and add it to the bowl. Beat on a low speed until just combined.
Divide the cupcake batter evenly between the cupcake liners.
Bake in the center of the preheated oven for 18 minutes or until the cupcakes have risen and are a pale golden brown. Set aside to cool.
Briefly heat the 12 teaspoons of Biscoff spread in the microwave - just until it’s a little runnier than usual.
Core the center from the cooled cupcakes and add a teaspoon of Biscoff to each hole.
To make the buttercream: Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on a medium speed for 2-3 minutes until creamy then add the powdered sugar half a cup at a time. Once all the powdered sugar has been added beat on a medium speed for a further 2 minutes.
Add the Biscoff spread to the mixing bowl, increase the speed to medium-high and beat for 5 minutes.
Add the boiling water and beat on a low speed, this will change the buttercream to a smoother consistency.
Transfer the buttercream to a piping fitted with a star nozzle. Pipe buttercream swirls on top of each cupcake.
Warm the remaining Biscoff spread in the microwave for a few seconds or until it is pourable. Drizzle the warm Biscoff spread over the cupcakes then add Biscoff cookies on top of each cupcake.
Enjoy!

Notes

Storage:

To Store: Store cupcakes in an airtight container in the fridge for up to 3 days.
To Freeze: Unfrosted cupcakes can be frozen for up to 1 month.

Tips:

You can use a hand-held electric whisk to make the cupcake batter or a stand mixer fitted with the paddle attachment.
To core the cupcakes, you can use a cupcake corer or a sharp pairing knife. I have even found that an upturned piping nozzle is the perfect size and is sharp enough to remove the sponge cleanly.
Heating the Biscoff for a few seconds in the microwave before adding it to the cupcakes will make it easier to handle.
I didn’t replace the piece of cupcake that I cut away from the top because it can make the cupcake look a little lopsided. You can if you want to (or eat them!!).
I used a Wilton 1M piping nozzle to frost the cupcakes.
Warming the Biscoff spread before decorating will make the right consistency for drizzling.
You can crush the Biscoff cookies up or add them whole as decoration (or a bit of both).

Nutrition