Hello, Biscoff heaven. These Biscoff Cupcakes have a brown sugar sponge (yum caramel) Biscoff buttercream a hidden Biscoff centre, Biscoff drizzle and a Biscoff Biscuit.
For these cupcakes, I used light brown sugar. It gives the cupcakes a lovely caramelly taste, which works perfectly with the Biscoff. This is completely optional you can switch it out for caster sugar if you would prefer.
I started by mixing together the butter and sugar until it is paler in colour and fluffy. Add in the remaining ingredients and mix until they are all incorporated.
You don’t need to mix the batter for too long just until it is incorporated and smooth.
Split the mixture evenly between your cupcake cases. I use these Baking Cups from Iced Jems. They have a flat bottom which means I can bake them on a flat baking tray. Plus, look at how pretty they are and they come in so many different colours and designs.
How will I know the cupcakes are baked?
You will know the cupcakes are baked when they are golden brown in colour. If you gently press down on the top of the cupcake it should spring back with you remove your finger.
You could also use a cake tester and insert it into the thickest part of the cupcake. If it comes out clen then they are baked. If there is still cake batter on the skewer pop them into the oven for 3-4 minutes. Repeat until the skewer comes out clean.
Once your cupcakes have completely cooled remove the centre of thecupcake. I used a cupcake corer.
Once I had removed the centre of the cupcakes put the Biscoff spread in a heatproof bowl and pop in the microwave for 10 seconds. You don’t want to cook the spread you only want to soften it slightly to make it easier to put into the cupcakes.
I used a spoon to put the mixtre into the centre of the cupcakes but you could also use a piping bag or squeezebottle.
You want to fill the centre of the cupcake up fully so that when you bite into it you get a lovely Biscoff centre.
With the tops of the cupcakes you can either push them back on top of the cakes or eat then (that’s what I did)
To make the buttercream I started by mixing together the butter and icing sugar until it is lovely and smooth. Add in the Biscoff spread and mix again. If you find that the buttercream is too thick add a tsp of milk and mix again. Repeat until the buttercream reaches the desired quantity.
I used a Wilton 1M Piping Tip and these piping bags. Everyone has their own way to pipe but I start in the middle of the cupcake and pipe a swirl of buttercream outwards to cover the entire of the cupcake. Then I pipe a swirl of buttercream upwards.
With the leftover Biscoff put it in a heatproof bowl and put it in the microwave for 10 seconds until it is soft. Now with a spoon get a little of the Biscoff and flick it back and forward over the top of the cupcakes and you will get a lovely Biscoff Drizzle.
I decorated these cupcakes with the Lotus Biscoff Sandwich Original Cream biscuits but you could use normal Lotus Biscoff Biscuits. I added one biscuit to the top of the cupcakes and then I crushed an extra biscuit and sprinkled it over the top.
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If you want you could use any spread you want in these cupcakes. Why not follow the recipe for my Chocolate Overload Cupcakes and then add a Nutella spread to your buttercream.
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For the Cupcakes
- 145 g Unsalted Butter or Stork
- 145 g Light Brown Sugar
- 145 g Self-Raising Flour
- 3 Large Eggs
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
For the Filling
- 150 g Biscoff Spread
For the Buttercream
- 400 g Icing Sugar
- 200 g Unsalted Butter
- 200 g Biscoff Spread
- 3-4 tbsp Whole Milk
- 13 Biscoff Biscuits (optional)
- 50 g Biscoff Spread (optional)
To Make the Cupcakes
- Preheatthe oven to 180C/160 Fan. Line a muffin traywith cupcake liners and leave toone side.
- In a large bowl, whisk together the sugar and butteruntil light and fluffy.
- Add in the flour, eggs, baking powder and vanilla andwhisk until all combined.
- Spoon the mixture into the cupcake liners. I use asmall ice cream scoop to do this so I know that they are all even.
- Bake in the oven for 15-20 minutes. You will know thecupcakes are ready when they are golden brown and springy to touch.
For the Filling
- Once the cupcakes have completely cooled remove the centre of them. I used a cupcake corer.
- Place the Biscoff in a heatproof bowl and gently heat in the microwave for 10 seconds, until the spread is soft.
- Spoon the mixture into the centre of the cupcakes until they are completely full.
- You can either replacethe top of the cupcake and place it down or you can snack on them.
For the Buttercream
- In a bowl add theicing sugar and butter and mix until it is combined. Add in the Biscoff spreadand mix again. If you find the buttercream is too thick add 1tbsp of milk and mix again. Repeat until the buttercream is the perfect consistency.
- Add the buttercream toyour piping bag and pipe onto the top of the cupcakes.
- Add the Biscoff spread to a heatproof bowl and soften in the microwave for 10 seconds. Get some of the spread on a spoon and flick it back and forward over the top of your cupcakes to get a lovely Biscoff drizzle.
- Add one Biscoff biscuit to the top of each cupcake. With the remaining biscuit crush it and sprinkle over the top of your cupcakes.
- I wouldn’t recommend using the crunchy spread in the buttercream because the pieces of biscuit will just get stuck in your piping tip. You can use the crunchy spread for the filling thought.
If you do have any questions about these Biscoff Cupcakes or any other recipes on my blog you can contact me either by sending me a DM on social media or an email. You can find all my details on the right-hand side of this page.