Biscoff Cupcakes!
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Amazing and delicious Biscoff cupcakes with a brown sugar sponge, Biscoff buttercream, Biscoff biscuits and more!
Biscoff!
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…
Cupcakes
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 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.
Biscoff centre
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!
Buttercream
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!
Decoration
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!
Baking cups
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
- 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 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.
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 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
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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!!
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!
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!