May 19, 2015
Biscoff Cupcakes!
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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!
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!
ENJOY!
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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.
Love these cupcakes and so do my family and neighbours. The only problem I found was the buttercream when I added boiling water to the mixture the consistency went really weird. I added a splash of milk and it looks way better.
Have used this recipe before and love it but just a quick question, whenever I use brown sugar I find I get little lumps of the sugar still in the mixture at the end of mixing. Any advice on why and how to stop this. I have found it with other recipes too not just yours whenever I used brown sugar, so any tips would be appreciated. Thank you in advance 😊
Absolutely love these!
Having to play around with the cupcake recipe because my oven seems to need longer but have made these a number of times and they’ve been a hit every time!
Jane, I love love love your recipes. You are my favourite recipe creator. Quick question regarding the icing.
There was kind of a separation of oil when I transferred it to the icing bag and it was quite dry I thought when piping it. Do you know why this would be? I would love to get it 100% right as they were DELICIOUS, went down a treat for my friend’s engagement party.
It sounds like it split a bit – you can try adding a little boiling water or whole milk and beat that in to bring it back! x
Can I freeze these cupcakes? Obviously without the buttercream?
Hello, yes you can and yeah without the buttercream x
The best!!
Aww thank you!!
Made these 4 times and every time they have sunk? Not sure what the issue is as I make may flavours and they do not sink? Just this recipe sinks, any tips?
Hiya, it is just a basic cupcake mixture so there isn’t anything in there that will cause them to sink unless they are taken out of the oven too early x
Hi Jane,
I love your recepies!
One question; can I add some crushed Biscoff cookies in the cake mix?
Hey! Ahh thank you so much, I wouldn’t recommend this as they will just go soft xx
These turned out fab! Unfortunately I could only get the crunchie biscoff spread, but I just used a large open star nozzle to pipe them instead and there was no issues with bits of biscuits getting stuck etc, so for those who can’t get the smooth spread, you can still make these! Xx
Hi do you use the whisk attachment on stand mixer or the beater attachment for making the cakes and which one do you use for the butter cream. Thanks
I use the beater attachment for both! x
Hi jane. I have made these cupcakes the taste and sponge is super soft. I wanted to ask if i could use the cake mixture amounts to make a simple sponge instead of cupcakes?
Yeah sure! x
Love love love these!! Super easy and bloomin’ delicious!
Hi Jane, I can’t wait to make these!
I was just wondering if you knew how many eggs to use if I’m using large instead of medium? Xx
I would use 3 large, but increase the other ingredients to 175g x
I tried this recipe and added frozen balls of biscoff spread like in your muffin recipe but it didn’t work and sunk to the bottom when baking. Any suggestions?
I usually add spread in at the end and core out a cupcake rather than adding so its probably just because the mixtures are completely different!
I cut the middle out when baked and cooled and added a teaspoon of biscoff spread and then piped over the top with icing! Yummy gooey surprise inside!
Hi, everytime I make this buttercream it ends up looking like it has split, or like a cookie dough! It is really heavy even after the boiling water 🙁 where am I going wrong? I followed all the timings exactly- it always looks okay until I added in the biscoff spread?
What butter do you use? xx
I have made this twice now and both times the buttercream has come out dark and dough like. You cannot pipe it at all. Please Jane, what are we doing wrong?? All your other recipes turn out perfect but I can’t get this one right!
Used Anchor unsalted block butter
Hi
Mine looked the same but I kept beating for about 5 minutes and it came round!!
I’ve made these before Jane and absolutely loved them! Going to make them again but wondered if I could use Light muscovado brown sugar instead of just light brown sugar? Wasn’t sure if there was much of a difference between the two? Thank you 😊
Typically muscovado sugar is an unrefined version of soft brown sugar so sometimes can vary in texture or flavour, but otherwise it works!
hi jane,
instead of using brown sugar could I use caster sugar instead ? x
Yes you can! x
Hi Jane,
I don’t have medium eggs can I use large? And if so how many?
Yes you can use 3 large, just up the sugar/butter/flour to 175g x
hi jane! i am making these cakes today and i was wondering if stork is okay to use for buttercream? thank you!
No – I never recommend stork for buttercream as it’s too soft x
Hi Jane I’ve tried this recipe before and loved it! I was wondering if it’s easily doubled to make 24 or would you recommend doing it as two separate batches?
Thank you!
I would just double!! And I’m so glad you like it! x
Turned out perfectly and very yummy too 😋 thanks for sharing x
Hi, can’t wait to try this tomorrow.
Is it possible to add white chocolate chips to the recipe (small amount say 50-75g)?
Yes you can do!! x
love the recipe. been wanting to try this.. I don’t get self rating flour where i live. Can i use all purpose flour instead?
Thank you! And yes – you need to use 1.5tsp baking powder! x
Amazing cake texture! We halved our icing mix – and used 100g of Tesco Finest Salted Caramel sauce instead of Bischoff for the icing. Really delicious, and works well with the soft brown sugar cakes cake base.
Delicious
Awesome recipe. Use all your recipes for any bake I do now. The cupcakes were very nice with the brown sugar. Everyone who had one loved them. One slight disappointment, but not your fault, was that even though they were put in an air tight container the biscuits went soft very quickly. Will be doing the kinder bueno ones this weekend. Thank you.
Hey! Yes unfortunately no matter how you store the cupcakes the biscuits will soften – if you don’t like softer biscuits you have to leave them off until serving! x
I loved these but how many calories is in each one roughly?
Cant wait to try these! On the link for the scoops you use, which size do you recommend for cupcakes as it’s a pack of three?
The 5cm (middle) one!! The other sizes are useful for larger or smaller cookies/cupcakes x
Thank you for the recipe, I really want to make this for a birthday party. The issue is the heat, since we are in summer and in Italy is very hot and humid 34 °C today. I was wondering how do you keep your frosting? And avoid it from melting Should I pipe them and put them in the fridge? Will the butter cream hold at room temperature?
Thank you very much.
Hey! So that is definitely a bit hot for buttercream! The risk of the fridge for the cupcakes is that the sponges can dry out a bit in the fridge, so that’s up to you. x
Oh my goodness, I think these have to be the best cupcakes I have ever made. I don’t usually eat my cakes I just love baking but these are too good to not have one (or two).
Thanks for all your amazing recipes!
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?
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 […]
Amazing recipe tastes so good. I’m not sure if it’s the cases that I’m using but I found i only had enough batter for 9 cupcakes. How much should I upp the mixture quantity to get 12 cupcakes from the mix?
It will definitely be the cases being larger – You would need to use 1/4 more mix at least!
Hi Jane,
Can I half the recipe if I only want to make 6 cupcakes ?
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
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.
Ahh that’s amazing!!
Super easy and absolutely delicious!!
[…] 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 […]
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
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.
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 😂
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
Can you use use regular flour? Or does it have to be self rising for that sponge cake texture?
Yes, needs to be self raising.
[…] Recipe – https://www.janespatisserie.com/2015/05/19/speculoos-cookie-butter-cupcakes/ Pin – https://www.pinterest.co.uk/pin/457608012141002395 Vegan Version – […]
Hi jane
Need some advice please. I want to make blue coloured cupcakes for a baby boy being born. They like biscoff could u add some blue colour gel to the buttercream mixture? Is it okay to do? Would it ruin the buttercream?
Thank you
Anbreen
That might not work quite perfectly as the base colour is brown rather than white – but if you can counter that then it would be fine if you used a good quality colour!
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
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!
[…] Here’s the link: https://www.janespatisserie.com/2015/05/19/speculoos-cookie-butter-cupcakes/ […]
Hi Jane
Was thinking of trying this recipe, the only Biscoff
Spread I could get said crunchy would this be ok?
It should be fine, just be careful of the piping bag you use so the crunchy bits don’t get stuck!
Hi do I need unsalted butter or salted butter? thank you
Unsalted x
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!!
Hiya – Have a look at my Biscoff Cake, as that can be made into a drip cake.
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!
Do you find that the biscuits soften in the buttercream if left for a few hours?
Yes they will naturally as they are out of the air tight packaging.
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
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!
If I was halving the recipe for a test batch, how many eggs should I use?
Best Wishes
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
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?
Yes that should be okay if you make sure the older buttercream is light and fluffy before you add the biscoff in!
Hi can I use dark brown sugar instead of light?
Thanks
Yep!!
[…] 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 . […]
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!
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.
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!
Hey! The cupcakes easily last 3-4 days, so you can decorate them before easily!
Hi, did you try cookie spread in the cake batter or would it not work?
Personally I don’t think its worth it – the taste disappears quite a lot so I think its a waste!
[…] Jane’s Patisserie’s Biscoff Cookie Butter Cupcakes […]
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
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
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 😉
Hahaha I do the same, however it lasts a lot less time than a week! Usually a day? 😛 and thanks!
Look lovely. Just want to ask – what is biscoff cookie butter? A trade name? Where will I find it?
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!
Thanks In UK – will look out for it.
It’ll be by the jams etc 🙂 Google it for an idea of the jar 🙂
Thanks for tip. Have googled! Know what I’m looking for now.
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.
Awwh haha that’s made my day! And thank you!!
You are welcome. I am craving for cupcakes now.. 😉
Sorry about that!! Haha 🙂
Sold! Seriously, how do you make me drool with every single post??
Hahaha thank you!! I am sorry to make you drool though, must get messy!
Yum yum yum… looks super cute too!
Thank you!! 🙂
I was wondering who gets to eat all these lovely things. I’m sure it boosts your mum’s popularity at work too! 🙂
Haha it definitely does, they always ask for more cakes!