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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Hi Jane
I have made these multiple times now and have been asked by my friend to make some for my friend’s wedding. However her theme is sage so I wanted to know if I could add green food colouring to the buttercream or would the texture change? And would I get a sage colour if I added it to the buttercream?
Thanks
Karen
Hey! I would say it will be hard to get a sage colour from the biscoff buttercream as the start colour is brown – it may be best to make the topping vanilla and colour sage, and just fill the cupcake with spread x
Firstly I just wanted to say how lovely your cake recipes are! They are always really easy to follow and taste amazing so thank you!
I was wondering if you would recommend adding some biscoff spread to the cake mixture and if yes how much should I add?
Thank you x
Hey! I would genuinely say there is no point in adding biscoff to the cake mix as it will likely disappear. It’s best to just stuff the baked cupcake I the middle with spread by coring it out x
I made some cupcakes using a different recipe a few days ago and they were a disaster. I tried your recipe yesterday and the cupcakes went down like hot cakes. I have never tried one of your recipes and failed, so thanks Jane!!!
Hi I absolutely love your recipes and have used a few of them. I notice my cases peel away from the bun when they come out of the oven after a while and wondered is there solution for this , it doesn’t matter if I do chocolate ones or biscoff ones it always happens. Only on maybe 3/4 of each batch it happens. Would love any input or advice!
Thanks so much
It depends on a few things such as the container you are storing them in might be making them ‘sweat’ if it’s a sealed tub, or they are slightly underbaked, or the cases are bad quality! x
Hello! Recently made these and they were a huge hit, except that the biscuits had gone soggy from the moisture in the icing.
Any tips?
Thanks!
It’ll naturally happen!
The only way to avoid this is to put the biscuits on top just before serving. A bit annoying, but really hard to keep the moisture off them any other way in my experience.
But biscut in at last minut
These turned out so yummy!! Super fluffy cupcakes.🧁😌✨
And the icing was just the cherry on top – very delicious😋
I had to mix everything by hand bc I don’t have an electric whisk but it was worth it 🙂 Although my cupcake batter curdled even though I brought out my eggs and butter to room temperature at the same time. Any tips? xx
Made these for my mum’s work and she said they went down incredible!
Amazingly fluffy cake and lovely icing, would definitely make again 🙂
For icing I doubled recipe but used 500g icing sugar with 315g biscoff instead
was perfect is anyone is short on icing sugar
I have never used Biscoff before but fancy making your cupcakes recipe as your recipes always go down very well with everybody & Biscoff seems to be popular nowadays.
I am fine with scooping the middle out & putting spread in the hole but don’t want to use buttercream icing as we are not huge fans of lots of buttercream.
Can I stir Biscoff through whipped double cream & pipe that on top?
Alternatively should I just pipe cream on top & maybe drizzle with melted Biscoff spread then sprinkle with Biscoff crumbs ?
Thank you & for your recipes.
Hello, can you freeze it once finished? (with buttercream)
Thank you!
Yes absolutely you can, for up to 3 months! Hope this helps! x
Hi jane! Would stork butter be ok to use for the cupcake mixture?
Yes this should be fine, though be sure to use real block butter for the buttercream! Hope this helps! x
Made these today they turned out lovely. Do we know how long the icing will last?
Hiya! You can freeze it for up to 2 months or chill it for up to 2 weeks. Just bring it back to room temp and beat it before using! Hope this helps! x
Super easy to follow recipe with great flavours (I love so many of your other baking recipes too!). I reduced the sugar in both the batter and buttercream so I could place a dollop of biscoff in the middle before piping. Definitely a hit and love the simple light brown sugar base – a definite go to!
My cupcake tins and ice cream scoop are a bit bigger so I ended up redistributing them to make 11 smaller ones at roughly 50g each. Thanks for sharing another great recipe.
About to try this- does the butter need to be softened/at room temp for the both the batter and the frosting?
Hiya! Yes, this will be fine! Enjoy! x
Jane, You Have a drizzle on the top, how ? Biscoff spread is usually tough. xx
Hiya! I just melt it in the microwave. Hope this helps! x
The text for these cupcakes talk about the vanilla sponge but there isn’t vanilla in the ingredients, only just noticed as I wait for mine to cool ready to decorate 🙁
Hiya! Unsure where you have seen this – the whole blog post and recipe talks about a brown sugar sponge from what I can read! x
Heyy, iv made it but don’t know what am
Doing wrong because its gone flat 😩