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.
Servings: 12 cupcakes
Ingredients
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)
Instructions
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.
Notes
- 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.