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!
Prep Time
20 mins
Cook Time
20 mins
Decorating Time
20 mins
Total Time
1 hr
 

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

Course: Cupcakes
Cuisine: Cupcakes
Keyword: Biscoff
Servings: 12 Cupcakes
Calories: 487 kcal
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
  1. Preheat your oven to 180C/160 Fan/350F and get 12 cupcake cases ready!

  2. Beat the butter with the light brown sugar until fluffy

  3. Add in the Eggs and Flour and beat again till combined!

  4. Using an ice-cream scoop (to make it the same amount per cupcake) dollop into the cupcake cases

  5. 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
  1. Beat the butter with an electric mixer for a couple of minutes to loosen it.

  2. 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.

  3. 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
  1. Pipe the buttercream onto the cupcakes – I used a 2D closed star piping tip!

  2. Add on a biscoff biscuit, and some biscuit crumbs.

  3. Enjoy!

Recipe Notes
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%
* Percent Daily Values are based on a 2000 calorie diet.

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.

17

46 comments

  1. 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

  2. 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!!

  3. 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!

  4. 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

    1. 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

  5. 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!

    1. 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.

  6. Pingback: Day 3 of 12: Lidl’s Favorina Spiced Biscuit Spread Review | Andrew in the Kitchen
  7. 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

    1. 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

    1. 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!

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