Biscoff Cupcakes

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.

I don’t think you could get any more Biscoff-y than these. If you are as obsessed with Biscof just like me then you can check out my Biscoff Truffles recipe and Biscoff Drip Cake.

Biscoff Cupcakes

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.

Related Posts

Biscoff Muffins

Biscoff Drip Cake

Vegan Biscoff Tart

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.

Biscoff Filling

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)

Buttercream

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.

Equipment

Baking Cups

Cupcake Corer

Cake Tester

Muffin Tray

Mixing Bowl

Scales

Spatula

Piping Tip

Squeeze Bottles

Piping Bags

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Alternatives

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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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.