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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Love love love these!! Super easy and bloomin’ delicious!
Hi Jane, I can’t wait to make these!
I was just wondering if you knew how many eggs to use if I’m using large instead of medium? Xx
I would use 3 large, but increase the other ingredients to 175g x
I tried this recipe and added frozen balls of biscoff spread like in your muffin recipe but it didn’t work and sunk to the bottom when baking. Any suggestions?
I usually add spread in at the end and core out a cupcake rather than adding so its probably just because the mixtures are completely different!
I cut the middle out when baked and cooled and added a teaspoon of biscoff spread and then piped over the top with icing! Yummy gooey surprise inside!
Hi, everytime I make this buttercream it ends up looking like it has split, or like a cookie dough! It is really heavy even after the boiling water 🙁 where am I going wrong? I followed all the timings exactly- it always looks okay until I added in the biscoff spread?
What butter do you use? xx
I have made this twice now and both times the buttercream has come out dark and dough like. You cannot pipe it at all. Please Jane, what are we doing wrong?? All your other recipes turn out perfect but I can’t get this one right!
Used Anchor unsalted block butter
Hi
Mine looked the same but I kept beating for about 5 minutes and it came round!!
I made these today and found the buttercream did exactly the same, so I put it in the fridge for a couple of hours and then whisked it with a hand whisker and it came back to life. I think it got too warm.
I’ve made these before Jane and absolutely loved them! Going to make them again but wondered if I could use Light muscovado brown sugar instead of just light brown sugar? Wasn’t sure if there was much of a difference between the two? Thank you 😊
Typically muscovado sugar is an unrefined version of soft brown sugar so sometimes can vary in texture or flavour, but otherwise it works!
hi jane,
instead of using brown sugar could I use caster sugar instead ? x
Yes you can! x
Hi Jane,
I don’t have medium eggs can I use large? And if so how many?
Yes you can use 3 large, just up the sugar/butter/flour to 175g x
hi jane! i am making these cakes today and i was wondering if stork is okay to use for buttercream? thank you!
No – I never recommend stork for buttercream as it’s too soft x
Hi Jane I’ve tried this recipe before and loved it! I was wondering if it’s easily doubled to make 24 or would you recommend doing it as two separate batches?
Thank you!
I would just double!! And I’m so glad you like it! x
Turned out perfectly and very yummy too 😋 thanks for sharing x
Hi, can’t wait to try this tomorrow.
Is it possible to add white chocolate chips to the recipe (small amount say 50-75g)?
Yes you can do!! x
love the recipe. been wanting to try this.. I don’t get self rating flour where i live. Can i use all purpose flour instead?
Thank you! And yes – you need to use 1.5tsp baking powder! x
Amazing cake texture! We halved our icing mix – and used 100g of Tesco Finest Salted Caramel sauce instead of Bischoff for the icing. Really delicious, and works well with the soft brown sugar cakes cake base.
Delicious
Awesome recipe. Use all your recipes for any bake I do now. The cupcakes were very nice with the brown sugar. Everyone who had one loved them. One slight disappointment, but not your fault, was that even though they were put in an air tight container the biscuits went soft very quickly. Will be doing the kinder bueno ones this weekend. Thank you.
Hey! Yes unfortunately no matter how you store the cupcakes the biscuits will soften – if you don’t like softer biscuits you have to leave them off until serving! x