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Amazing and delicious Biscoff cupcakes with a brown sugar sponge, Biscoff buttercream, Biscoff biscuits and more!
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 as 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 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 went 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 core out some of the cupcake, and add in some Biscoff spread. It adds a lovely melted Biscoff centre and with every bite you get hints of Biscoff – in my opinion there is never too much Biscoff!
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 smooth 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 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!
- 150 g unsalted butter
- 150 g light brown sugar
- 3 medium eggs
- 150 g self raising flour
- 150 g unsalted butter
- 300 g icing sugar
- 200 g Biscoff spread
- 1-2 tbsp boiling water
- Biscoff spread
- Biscoff biscuits
- 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 until 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.
- 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!
- Pipe the buttercream onto the cupcakes – I used a 2D closed star piping tip!
- Add on a biscoff biscuit, and some biscuit crumbs.
- 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!
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