Menu

Biscoff Cupcakes!

*This post may contain affiliate links. Please see my disclosure for more details!*

Amazing and Delicious Biscoff Cupcakes with a Brown Sugar Sponge, Biscoff Buttercream, Biscoff Biscuits and more!

I have previously put up a recipe for a No-Bake Biscoff Cheesecake, which went down an absolute hit. Seriously, its so yummy you will love it! However this lend on to me wanting a cake version of it, and cupcakes seemed ideal! 

I used a simple Vanilla Cupcake as the base of my cupcakes, but with the twist of using Light Brown Sugar in the cupcakes they have a lovely natural caramel taste to go with the Caramelised theme of the Biscoff!

As you will have noticed from various other cupcake recipes on my blog, and even my Biscoff Cake/Biscoff Drip Cake.. I love a brown sugar sponge. I borderline prefer it to a caster sugar sponge, but it definitely depends on flavour. 

As an optional extra for these cupcakes, you can use a biscoff centre. You would core out some of the cupcake, and add in some biscoff spread. I purely didn’t do this, as I didn’t have enough biscoff spread on me at the time of baking! 

I decided to use a basic spread buttercream frosting for these. Unsalted Butter (the real kind, not a spread), Icing Sugar and Biscoff Spread. I would advise using the smooths spread if you want to pipe it more easily though! 

Easily drizzle some biscoff spread over the top by melting it briefly in the microwave or in a pan, and add some biscuits on top. The easiest type of sprinkle is some biscuit crumbs, so crush over a couple of biscuits!

I honestly LOVEEEE biscoff. My various and endless recipes using it makes that obvious though. More recently my Biscoff Blondies, along with my Biscoff Rocky Road are some of my favourite traybakes… but sometimes cupcakes are just the best you can choose.

Every time I post a biscoff recipe, they always go down well. I’ve made these into a YouTube video, but they are easy enough to make yourself! These were an insanely good hit with my Mum’s work Colleagues, like they disappeared out of the tin in less than 2 minutes – Apparently I have become an almost celebrity where she works due to her bringing in my baked goods all the time! But anyway…

I recommend using these cute baking cups for this recipe because they’re useful, and I just obsessed over them. And as usual, I used my 2D closed star piping tip.. because it makes the most beautiful swirl!

If you are a Cookie lover, you will love these. If you are a Biscoff lover, you will love these. If you are a Cupcake lover, you will love these. I think you get the picture, enjoy!

Biscoff Cupcakes!

Amazing and Delicious Biscoff Cupcakes with a Brown Sugar Sponge, Biscoff Buttercream, Biscoff Biscuits and more!
4.5 from 6 votes
Print Pin Rate
Category: Cupcakes
Type: Cupcakes
Keyword: Biscoff
Prep Time: 20 minutes
Cook Time: 20 minutes
Decorating Time: 20 minutes
Total Time: 1 hour
Servings: 12 Cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 150 g Unsalted Butter/Stork
  • 150 g Light Brown Sugar
  • 3 medium Eggs
  • 150 g Self Raising Flour

Buttercream

  • 150 g Unsalted Butter
  • 300 g Icing Sugar
  • 200 g Biscoff Spread
  • 1-2 tbsp Boiling Water

Decoration

  • Biscoff Spread
  • Biscoff Biscuits

Instructions

Cupcakes

  • Preheat your oven to 180C/160 Fan/350F and get 12 cupcake cases ready!
  • Beat the butter with the light brown sugar until fluffy
  • Add in the Eggs and Flour and beat again till combined!
  • Using an ice-cream scoop (to make it the same amount per cupcake) dollop into the cupcake cases
  • Bake in the oven for 17-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – Leave to cool.

Buttercream

  • Beat the butter with an electric mixer for a couple of minutes to loosen it.
  • Add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
  • Add the biscoff to the buttercream and continue mixing. If needed, add in the boiling water. Keep on beating for 5 minutes until whipped!

Decoration

  • Pipe the buttercream onto the cupcakes – I used a 2D closed star piping tip!
  • Add on a biscoff biscuit, and some biscuit crumbs.
  • Enjoy!

Notes

  • I have used this Vanilla Cupcake recipe for a few of my cupcakes on here, and the same rules still apply of being careful not to over bake the cakes or you might lose the light texture!
  • I recommend using these baking cups for the recipe!
  • I use this piping tip because it makes a beautiful swirl. 
  • I use this cookie scoop to portion my cupcakes!
  • These cupcakes will last for 3 days once made! 
Nutrition Facts
Biscoff Cupcakes!
Amount Per Serving
Calories 487 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Cholesterol 100mg33%
Sodium 25mg1%
Potassium 52mg1%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 42g47%
Protein 4g8%
Vitamin A 692IU14%
Calcium 25mg3%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

You can find me on:

Instagram
Facebook
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

63 Comments

  • Beci
    June 28, 2020 at 5:23 pm

    2 stars
    Really sorry but i’m super disappointed with this recipe. Not sure why the recipe says to use boiling water to loosen the icing, it just ended up melting the butter and i was left with a really nasty icing. Where have i gone wrong?

    Reply
    • Jane's Patisserie
      June 28, 2020 at 7:32 pm

      I use boiling water in every single recipe for smoothing the buttercream, with no issues. What exact butter did you use?

  • […] decided to use a recipe from Jane’s Patisserie.  The recipe was straightforward and easy to follow. I wasn’t too keen on the taste of the […]

    Reply
  • Lucy
    June 5, 2020 at 1:07 pm

    Hi Jane,

    Can I half the recipe if I only want to make 6 cupcakes ?

    Reply
    • Jane's Patisserie
      June 5, 2020 at 1:12 pm

      Hey! Because of the eggs is quite hard to half it, so I would suggest making 4 or 8 (1 egg, or 2 eggs!) X

  • kim
    May 31, 2020 at 9:57 am

    5 stars
    These are my favourite cupcakes to make and eat EVER! I love all of your recipes that i have tried so far (which is quite a few) this and the malteser drip cake are my new all time favourites and go to for something delicious or special occasion.

    Reply
  • Claire
    May 14, 2020 at 1:32 pm

    5 stars
    Super easy and absolutely delicious!!

    Reply
  • Lotus Biscoff Muffins - Maddy's Bakes
    May 10, 2020 at 11:52 am

    […] cup of tea. The wonderful Jane’s Patisserie first introduced me to baking with Biscoff in her Biscoff cupcake recipe. Since then I’ve become obsessed with coming up with new and exciting Biscoff-based […]

    Reply
  • Maddy
    May 9, 2020 at 9:31 am

    5 stars
    This was the first Biscoff flavoured recipe I ever made and it made me obsessed with the stuff! I have since made my own Biscoff recipes all inspired by these amazingly delicious cupcakes!! Thank you Jane for your wonderful blog and recipes👏🏼X

    Reply
  • Kayleigh
    May 4, 2020 at 11:14 am

    5 stars
    Perfect recipe, turned out beautifully and tasted even better. Although I had a lot of buttercream left over. Was also sceptical about having enough mixture as it’s not the typical 250g ratio, perfect amount of mixture.

    Reply
    • Jane's Patisserie
      May 4, 2020 at 11:21 am

      Ahh yay! For 12 cupcakes I only really ever use 150g/175g mixes as it’s based on 3 medium or large eggs! And buttercream is definitely something that some people can have left over, I personally love it too much 😂

  • Jessica
    May 3, 2020 at 8:06 pm

    5 stars
    Having never tried biscoff before and hearing nothing but good things, I decided to make these. I got a little giddy with the biscoff and added some as a centre to the cupcake too. They were absolutely delicious- another fab recipe. Thank you

    Reply
  • Dee
    January 25, 2020 at 4:02 am

    Can you use use regular flour? Or does it have to be self rising for that sponge cake texture?

    Reply
  • Shauna
    October 1, 2019 at 12:57 pm

    Hi Jane !
    I absolutely love this recipe, I’ve made this about 4 times now and it seems to be everyones favourite ! I baked them yesterday and the biscoff biscuit as the decoration has gone stale. They’re in a airtight container. do I put the biscuits on top on the day people want them or before? I’ve only put on the biscuits when I’ve put on the icing.I’ve only been baking since end of June so I’m not very clued up 😂
    Thank you would appreciate a reply x

    Reply
    • Jane's Patisserie
      October 1, 2019 at 5:44 pm

      As with all biscuits, as soon as you open the packet they will eventually go soft. If you don’t like that, it’s best to leave it till the last minute!

  • Amanda
    September 2, 2019 at 7:49 pm

    Hi Jane
    Was thinking of trying this recipe, the only Biscoff
    Spread I could get said crunchy would this be ok?

    Reply
    • Jane's Patisserie
      September 2, 2019 at 8:35 pm

      It should be fine, just be careful of the piping bag you use so the crunchy bits don’t get stuck!

  • Sana
    May 28, 2019 at 2:10 pm

    Hi do I need unsalted butter or salted butter? thank you

    Reply
  • ELENA PARDO BARRENO
    March 15, 2019 at 7:20 pm

    Oh my God! This recipe is amazing. Do you think with this recipe and these quantities of the ingredients are enought to make a drip cake? Or Maybe Should I change proportions?
    I’m Spanish and my English is not very well, I hope you can understand me hehe.
    Anyway, this recipe is wonderfull, I’m going to subscribe to your blog!
    Thank you!!

    Reply
    • Jane's Patisserie
      March 15, 2019 at 8:25 pm

      Hiya – Have a look at my Biscoff Cake, as that can be made into a drip cake.

  • ELENA PARDO BARRENO
    March 15, 2019 at 7:19 pm

    Oh my God! This recipe is amazing. Do you think with this recipe and these quantities of the ingredients are enought to make a drip cake? Or Maybe Should I change proportions?
    I’m Spanish and my English is not very well, I hope you can understand me hehe.
    Anyway, this recipe is wonderfull, I’m going to subscribe to your blog!

    Reply
  • Viv
    January 29, 2019 at 5:49 am

    Do you find that the biscuits soften in the buttercream if left for a few hours?

    Reply
    • Jane's Patisserie
      January 29, 2019 at 2:41 pm

      Yes they will naturally as they are out of the air tight packaging.

  • Morgan
    October 20, 2018 at 8:14 am

    Hi, I’m going to make a three tier cake and would love to use the icing from this recipe to decorate with. What quantities of the ingredients for the icing would I need to ice, crumb coat and decorate a three tier cake? Xx

    Reply
    • Jane's Patisserie
      October 21, 2018 at 9:19 am

      Hiya! Do you mean three layer or three tier? My Biscoff Cake recipe on my blog is a three layer cake already, which probably if you use 1.5x that buttercream it’ll work well!

  • Emily Lloyd-Judd
    August 29, 2018 at 8:50 am

    If I was halving the recipe for a test batch, how many eggs should I use?
    Best Wishes

    Reply
    • Jane's Patisserie
      August 29, 2018 at 9:01 am

      It’s best to do 1/3 or 2/3, but that doesn’t guarantee a good bake. You want to stick with either 50g of ingredients, or 100g and so on, so it works. 1 Medium egg = 50g, so if you do 1 egg, you’d have to do 50g of the flour, butter and sugar, with 1/4tsp of Vanilla. If you do 2 medium eggs, you’d have to do 100g of the flour, butter and sugar, with 1/2tsp of Vanilla. (I know this recipe uses large eggs, but its easier to use medium if you’re doing a smaller amount) x

    • Maria
      June 30, 2020 at 8:06 pm

      Hi! I have some left over buttercream with some vanilla essence in it. Would it be posible to add the biscoff spread to that or do I have to make it again from scratch?

    • Jane's Patisserie
      July 1, 2020 at 2:01 pm

      Yes that should be okay if you make sure the older buttercream is light and fluffy before you add the biscoff in!

  • Riaa
    February 25, 2018 at 12:16 am

    Hi can I use dark brown sugar instead of light?
    Thanks

    Reply
  • […] Here I am, back finally with another baking post and while having a quiet day in the house i decided to whip up a batch of cupcakes, but not just any cupcakes. Biscoff cupcakes! You know the little biscuits that come in the red packet when you order a coffee? Yep, thats them but cupcake version. I am telling you, you HAVE to try these, they are to die for!!! This time the recipe is not one of my own, its the recipe of the lovely Jane from Jane’s Patisserie . […]

    Reply
  • Miss Ki
    April 29, 2017 at 6:58 pm

    Dear Jane,
    Hey! I came across your blog and love all the recipes so much! Dang! I wish I could so great as you tbh. Haha. But anyways,
    I have quite a question about the sugar. Would it be bad to use caster sugar instead of brown sugar and icing sugar or is that not a good idea would you reckon?
    Thanks!

    Reply
    • Jane's Patisserie
      April 29, 2017 at 7:50 pm

      Do you mean use caster sugar for the buttercream? Because you must use icing sugar for that… you can use caster sugar for the sponge, but it just changes the flavour slightly.

    • Ash
      July 5, 2020 at 11:53 am

      Hi Jane! Thanks for this recipie and the YouTube video. I’ve just made the cupcakes for my husband’s birthday which is in a couple of days. I want to make the icing and ice them the night before. Do you think the icing will last 2 days if made ahead? Should I keep it in my fridge? Thanks so much!

    • Jane's Patisserie
      July 5, 2020 at 3:50 pm

      Hey! The cupcakes easily last 3-4 days, so you can decorate them before easily!

  • Alice
    February 3, 2017 at 4:58 pm

    Hi, did you try cookie spread in the cake batter or would it not work?

    Reply
    • Jane's Patisserie
      February 3, 2017 at 5:11 pm

      Personally I don’t think its worth it – the taste disappears quite a lot so I think its a waste!

  • Day 3 of 12: Lidl’s Favorina Spiced Biscuit Spread Review | Andrew in the Kitchen
    December 5, 2016 at 8:34 am

    […] Jane’s Patisserie’s Biscoff Cookie Butter Cupcakes […]

    Reply
  • bunny and mimsey
    May 20, 2015 at 3:55 am

    Oh dear Jane! you will kill me with cake! These little cakes with Speculoos buttecream look to die for – but so much butter!!! OMG – works out to over 1oz per cupcake.
    You’re young and skinny so weight is obviously not not an issue, but what about general health? I was taken aback by how much butter is in this recipe, makes them into a very indulgent and very occasional treat for me.
    Sigh. Mimsey

    Reply
    • Jane's Patisserie
      May 20, 2015 at 10:42 am

      the amount of butter is purely that there is a lot of buttercream per cupcake, its easily halved but with these I love a lot of buttercream! 🙂 I don’t eat cake every day so I like to treat myself haha 🙂 x

  • transatlanticsisterhood
    May 20, 2015 at 12:00 am

    I bet these are insanely good! I’ve banned myself from buying biscoff spread though. Last time I had it I kept it on my bedside table, ate it with a spoon and it was gone in a week flat 😉

    Reply
    • Jane's Patisserie
      May 20, 2015 at 10:41 am

      Hahaha I do the same, however it lasts a lot less time than a week! Usually a day? 😛 and thanks!

  • pamsyarns
    May 19, 2015 at 8:59 pm

    Look lovely. Just want to ask – what is biscoff cookie butter? A trade name? Where will I find it?

    Reply
    • Jane's Patisserie
      May 19, 2015 at 9:04 pm

      It’s a name that can be different depending on where on the world you are – in the UK it’s Biscoff Lotus spread that you can get in the supermarkets, but the U.S. It can be Speculoos? I’m not 100% sure but it’s Biscoff in the UK 🙂 and thank you!

    • pamsyarns
      May 19, 2015 at 9:09 pm

      Thanks In UK – will look out for it.

    • Jane's Patisserie
      May 19, 2015 at 9:11 pm

      It’ll be by the jams etc 🙂 Google it for an idea of the jar 🙂

    • pamsyarns
      May 19, 2015 at 9:23 pm

      Thanks for tip. Have googled! Know what I’m looking for now.

  • mypinchofyum
    May 19, 2015 at 1:12 pm

    Omg, I am so much in love with your blog. Just love each and every post of your’s. Your cookie butter cupcakes look spectacular. Cheers.

    Reply
    • Jane's Patisserie
      May 19, 2015 at 1:15 pm

      Awwh haha that’s made my day! And thank you!!

    • mypinchofyum
      May 19, 2015 at 1:23 pm

      You are welcome. I am craving for cupcakes now.. 😉

    • Jane's Patisserie
      May 19, 2015 at 1:28 pm

      Sorry about that!! Haha 🙂

  • Whisked Away
    May 19, 2015 at 11:37 am

    Sold! Seriously, how do you make me drool with every single post??

    Reply
    • Jane's Patisserie
      May 19, 2015 at 12:18 pm

      Hahaha thank you!! I am sorry to make you drool though, must get messy!

  • Cassie
    May 19, 2015 at 10:36 am

    Yum yum yum… looks super cute too!

    Reply
  • Claire Huston
    May 19, 2015 at 10:05 am

    I was wondering who gets to eat all these lovely things. I’m sure it boosts your mum’s popularity at work too! 🙂

    Reply
    • Jane's Patisserie
      May 19, 2015 at 10:11 am

      Haha it definitely does, they always ask for more cakes!

Leave a Reply






This site uses Akismet to reduce spam. Learn how your comment data is processed.