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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I loved these but how many calories is in each one roughly?
Cant wait to try these! On the link for the scoops you use, which size do you recommend for cupcakes as it’s a pack of three?
The 5cm (middle) one!! The other sizes are useful for larger or smaller cookies/cupcakes x
Thank you for the recipe, I really want to make this for a birthday party. The issue is the heat, since we are in summer and in Italy is very hot and humid 34 °C today. I was wondering how do you keep your frosting? And avoid it from melting Should I pipe them and put them in the fridge? Will the butter cream hold at room temperature?
Thank you very much.
Hey! So that is definitely a bit hot for buttercream! The risk of the fridge for the cupcakes is that the sponges can dry out a bit in the fridge, so that’s up to you. x
Oh my goodness, I think these have to be the best cupcakes I have ever made. I don’t usually eat my cakes I just love baking but these are too good to not have one (or two).
Thanks for all your amazing recipes!
Really sorry but i’m super disappointed with this recipe. Not sure why the recipe says to use boiling water to loosen the icing, it just ended up melting the butter and i was left with a really nasty icing. Where have i gone wrong?
I use boiling water in every single recipe for smoothing the buttercream, with no issues. What exact butter did you use?
Hi Jane,
Can I half the recipe if I only want to make 6 cupcakes ?
Hey! Because of the eggs is quite hard to half it, so I would suggest making 4 or 8 (1 egg, or 2 eggs!) X
These are my favourite cupcakes to make and eat EVER! I love all of your recipes that i have tried so far (which is quite a few) this and the malteser drip cake are my new all time favourites and go to for something delicious or special occasion.
Ahh that’s amazing!!
Super easy and absolutely delicious!!
This was the first Biscoff flavoured recipe I ever made and it made me obsessed with the stuff! I have since made my own Biscoff recipes all inspired by these amazingly delicious cupcakes!! Thank you Jane for your wonderful blog and recipes👏🏼X
Perfect recipe, turned out beautifully and tasted even better. Although I had a lot of buttercream left over. Was also sceptical about having enough mixture as it’s not the typical 250g ratio, perfect amount of mixture.
Ahh yay! For 12 cupcakes I only really ever use 150g/175g mixes as it’s based on 3 medium or large eggs! And buttercream is definitely something that some people can have left over, I personally love it too much 😂
Having never tried biscoff before and hearing nothing but good things, I decided to make these. I got a little giddy with the biscoff and added some as a centre to the cupcake too. They were absolutely delicious- another fab recipe. Thank you
Can you use use regular flour? Or does it have to be self rising for that sponge cake texture?
Yes, needs to be self raising.
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
As with all biscuits, as soon as you open the packet they will eventually go soft. If you don’t like that, it’s best to leave it till the last minute!
Hi Jane
Was thinking of trying this recipe, the only Biscoff
Spread I could get said crunchy would this be ok?
It should be fine, just be careful of the piping bag you use so the crunchy bits don’t get stuck!
Hi do I need unsalted butter or salted butter? thank you
Unsalted x