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biscoff cupcake on a plate with a bite taken out of it
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Biscoff Cupcakes

These biscoff cupcakes are soft and fluffy, filled with a gooey biscoff centre and topped with biscoff buttercream for loads of cookie butter flavor!
Course Dessert
Cuisine American, British
Prep Time 35 minutes
Bake 12 minutes
Total Time 47 minutes
Servings 12 cupcakes
Calories 381kcal
Author Gabby

Equipment

Ingredients

Biscoff Cupcakes

Biscoff Buttercream

US Customary - Metric

Instructions

Biscoff Cupcakes

  • Preheat the oven to 350°F and line a cupcake/muffin tin with liners. In a medium bowl, whisk together flour, salt, and baking powder and set aside.
  • In a large bowl of a standing mixer or handheld mixer, but the oil, butter, and granulated sugar. Mix in the egg and vanilla extract.
  • In three additions, alternate pouring in dry ingredients, then milk. Mix and then repeat, scraping down the sides of the bowl as needed until the batter is combined.
  • Pour the batter into the cupcake liners, filling ⅔ full (NOT to the top, or the batter will spill over!). Bake for 12-15 minutes or until a toothpick inserted in the middle comes out clean. Leave them in the pan for 5-10 minutes then transfer to a cooling rack to cool completely.

Biscoff Buttercream

  • In the bowl of a standing mixer or handheld mixer, beat butter and biscoff spread together until smooth.
  • Add in the vanilla extract, then add the salt and icing sugar, ¼ cup at a time until desired consistency is reached. If the buttercream is too thick, add in milk ½ tablespoon at a time to thin it out. If it's too thin, add in more confectioner's sugar (powdered sugar) ¼ cup at a time until it is at your desired consistency.
  • Once the cupcakes have cooled completely, use a cupcake corer or a knife to cut a small hole in the center of each cupcake, about ⅔ of the way down, but not all the way through the bottom. Place the cored piece of cupcake on a plate (it’ll be used later). 
  • Next, either biscoff spread straight out of the jar, or melt it before filling the cupcakes (this makes it easier). If melting the biscoff spread, melt on the stove or in the microwave. Scoop 1 teaspoon of biscoff into each cupcake hole, leaving some room at the top for the cupcake scraps. Add a piece of cupcake that you cut out earlier on top of the biscoff, gently pressing down. You can also fill it all the way to the top and discard the cupcake top scraps.
  • Frost the cupcakes, then decorate as desired! I like to melt more Biscoff spread and drizzle it on top, crush up some Biscoff cookies to sprinkle over the buttercream, then place a cookie on top!

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
MEASURING FLOUR: Either measure your flour using a kitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. 
Storage and Freezing Instructions:
The frosted cupcakes should be stored at room temperature in an airtight container (I use a cupcake corer) for 2-3 days, but are best enjoyed shortly after they are made.
The Biscoff buttercream can be made a couple days in advance, then stored covered in an airtight container in the fridge. When you're ready to frost the cupcakes, let the buttercream soften at room temperature and use a mixer to re-mix it. You can also add in a splash of milk to soften it up.

Nutrition

Calories: 381kcal | Carbohydrates: 56g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 236mg | Potassium: 73mg | Fiber: 1g | Sugar: 38g | Vitamin A: 169IU | Calcium: 71mg | Iron: 1mg