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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Just made these Biscof cupcakes for a school bake sale tomorrow. I’m definitely not a baker and questioned if they’d end up in the bin but the recipe was so easy to follow and they are absolutely delicious!!! The biggest challenge now is trying not to eat them all before I have to take them in.
Hey Jane,
Just wondering where can you buy biscoff spread?
I can’t seem to find it in any shop.
Thanks Rachel
I get it in Tesco, Asda or B & M.
I made these today but only dolloped the buttercream on the top, I’m rubbish at piping and it was quite firm. They do taste gorgeous though
I have made these today, I add 130g of Biscoff spread to the cake mixture. This has given it even more Biscoff flavour 😋
Hi Jane,
Made these today look amazing, can i just check the size of the cookie/icecream scoop you use i have a 6cm one i think but that was way too big and the link you put up is for 3 so just wanted to check best size to use.
Thanks
Hiya! I use a 5cm (middle sized) one! Hope this helps! x
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.
How could i make the biscoff sponge into a traybake pls
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