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Biscoff Cupcakes

Light and fluffy Biscoff cupcakes, with a secret Biscoff surprise hiding inside, a crown of soft Biscoff frosting on top and a sprinkle of Biscoff biscuit crumb to decorate.
5 from 2 votes
Course: Snack
Keyword: Biscoff biscuits, Biscoff spread, brown sugar, Lotus Biscoff
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 Cupcakes
Calories:
Alter quantities (metric only) 12 Cupcakes

Ingredients you'll need...

Biscoff Cupcakes

  • 165 g Unsalted butter softened (US = ⅔ Cup)
  • 165 g Self raising flour or plain/all-purpose flour with an extra 2 teaspoons of baking powder (US = 1 Cup + 3 tablespoons)
  • 165 g Light muscovado sugar or soft brown sugar, caster/superfine sugar or golden caster/superfine sugar (US = 13 tablespoons)
  • teaspoon Baking powder
  • 3 Large eggs lightly beaten (US = extra large)
  • 100 g Biscoff spread (US = 5 tablespoons)
  • 1 tablespoon Milk at room temperature

Biscoff Buttercream Frosting (if you like a lot of buttercream please double these quantities)

  • 75g g Unsalted butter softened (US = ⅓ Cup)
  • 100 g Icing (confectioners) sugar sifted (US = 1 Cup)
  • 100 g Biscoff spread (US - 5 tablespoons)
  • 1 tablespoon Milk
  • 3 Biscoff biscuits

Here's what we do...

Biscoff Cupcakes

  • Heat your oven to 180°C/160°C/355°F/Gas Mark 4.
  • Place your muffin cases in your muffin tin.
  • Beat together your softened butter and brown sugar until soft, fluffy and paler in colour. Start on a low setting and increase to medium-high as the mixture softens. It will take 2-3 minutes to reach the correct consistency. (See FAQs above if your brown sugar is hard).
  • Sift together your flour and baking powder.
  • Add a third of your beaten eggs and a heaped tablespoon of your sifted flour mixture to your butter mixture and beat on a low setting. Stop as soon as soon as you can no longer see any egg.
  • Repeat twice more until all of your egg mixture as been mixed in.
  • Add the rest of your flour mixture and beat until just incorporated. Scrape down your bowl using your spatula to ensure all of the mixture from the sides and bottom is mixed in.
  • Add your milk and then beat again for about 10 seconds
  • Using one teaspoon to scoop up some batter and one to scrape it off into the muffin case, add equal amounts of batter to each muffin case (see Notes below).
  • Place into your oven and bake for 18-20 minutes. When ready your cupcakes will be golden on top and spring back up when you gently press them.
  • Remove to your cooling rack and leave to cool completely.
  • Once cool use your cake corer or a knife to cut out little holes in the top of each cake, about 2 cm deep. Put the removed cake aside.
  • Fill these holes with your Biscoff spread. If your Biscoff is a little stiff pop it into a microwavable bowl and heat for 10 seconds.
  • Replace the removed cake pieces to hide the Biscoff inside.

Biscoff Buttercream Frosting

  • Place your softened butter into your mixing bowl and beat for about 10 seconds to fully soften.
  • Add your Biscoff spread and beat on a low setting for another 10 seconds. Then scrape your bowl down with your spatula to ensure all of the butter at the base is picked up. Beat again for 10-15 seconds until totally mixed together and no lumps of butter remain.
  • Keeping your mixer on a low setting gradually add your sifted icing (confectioner's) sugar. See Notes below for tips.
  • Beat until all of your icing sugar has been mixed in. Add your milk to ensure your buttercream is soft enough to pipe.
  • Cut the tip off your piping bag and place your star piping nozzle into it, just the end of the piping tip should stick out of the end of the piping bag and the bag should fit snuggly around it so that icing cannot escape down the sides of the tip.
  • Fill your piping bag with buttercream. See Notes below for tips on how to do this. Tie the top with kitchen string to ensure that buttercream does not leak out when piping.
  • Pipe a swirl of buttercream onto each cake. See video in main blog post for instructions showing how to do this.
  • Crush your Lotus Biscoff biscuits either in a food processor or by placing them in a food bag and bashing them with a rolling pin.
  • Sprinkle your crushed biscuits over your icing.
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Supporting Notes

  • It is very important to beat your butter and sugar together for a 2-3 minutes to ensure air is incorporated, it needs to be very paste like and spreadable. You should notice pockets of air when you stir it.
  • To ensure each muffin case contains the same amount of Biscoff Cupcake batter, place the muffin case onto your weighing scales and weigh in equal amounts. For my cupcakes this was about 50 grams per cupcake.
  • To cut an even hole in the centre of each cupcake try using a Cupcake Corer.
  • When making your Biscoff frosting, add your icing sugar gradually to avoid clouds billowing out from your mixing bowl.
  • You can make your buttercream in advance and pop it in the fridge. Remove it from your fridge and allow it soften up by coming up to room temperature before using.
  • In order to fill your piping bag more easily, prop it up inside a large glass and fold the bag edges over the sides. Then fill the piping bag with your Biscoff icing, pull the edges up and tie the it off with string where the buttercream has been filled to. This ensures that your butter icing doesn't leak out when you pipe.

Make Your own Notes on this Recipe here...