Biscoff cupcakes combine the rich flavor of chocolate with creamy, spiced Biscoff buttercream. The moist cupcakes are topped with a swirl of buttercream and a crunchy Biscoff biscuit. Each bite offers a perfect blend of chocolate and Biscoff flavors.
What Flavor Is Biscoff?
Biscoff has a unique taste that blends caramel and spices with a bit of sweetness. The spread is smooth and creamy, with flavors of cinnamon, nutmeg, and ginger, giving it a warm, comforting taste. The biscuits are crunchy and enhance the caramel and spice flavors, making Biscoff a delicious and versatile treat.
Ingredients in Biscoff Cupcakes
Chocolate Cupcakes (Makes 12 Cupcakes):
- 1 cup all-purpose flour / 130g all-purpose flour: The base of the cupcake batter, providing structure.
- ½ cup cocoa powder / 50g cocoa powder: Adds rich chocolate flavor.
- 1 teaspoon baking powder / 5g baking powder: Helps the cupcakes rise.
- ½ teaspoon baking soda / 2.5g baking soda: Works with the baking powder to leaven the cupcakes.
- Pinch of salt: Enhances the flavors of the other ingredients.
- 1 cup sugar / 200g sugar: Sweetens the cupcakes and adds moisture.
- 2 large eggs: Bind the ingredients together and add richness.
- ½ cup milk / 120ml milk: Adds moisture and helps to create a tender crumb.
- ⅓ cup oil / 80ml oil: Keeps the cupcakes moist.
- Splash of vanilla: Adds flavor and enhances the chocolate.
- 1 cup hot water / 240ml hot water: Activates the cocoa powder and baking soda, making the cupcakes rise well.
Biscoff Condensed Milk Buttercream
Makes 4.5 Cups, leftovers freeze well
- 500g unsalted softened butter: The base of the buttercream, providing a rich and creamy texture.
- 1 can (395g) sweetened condensed milk: Sweetens and adds creaminess to the buttercream.
- 8 Biscoff biscuits: Blended into fine crumbs and added to the buttercream for flavor and texture.
- ½ cup Biscoff spread / 125g Biscoff spread: Adds a smooth, spiced flavor to the buttercream.
Garnish:
- 6 Biscoff biscuits: Halved and used to top the cupcakes for a crunchy texture and decorative touch.
- ⅓ cup Biscoff spread / 80g Biscoff spread: Warmed and drizzled over the cupcakes for added flavor and decoration.
How To Make Biscoff Cupcakes
Preheat and Prep:
Preheat your oven to 170°C / 340°F to ensure it's ready when the batter is mixed. Line a 12-cup cupcake tray with paper baking cups to prevent sticking and make for easy cleanup.
Chocolate Cupcakes:
Place a mesh strainer over a large mixing bowl and add the flour, cocoa powder, baking powder, baking soda, and a pinch of salt. Sift the ingredients into the bowl to remove any lumps and ensure even distribution.
Add sugar to the sifted dry ingredients and whisk to combine evenly.
In a separate medium bowl, crack in the eggs, then add the milk, oil, and a splash of vanilla. Whisk until the wet ingredients are fully combined.
Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and no dry spots remain.
Carefully add hot water to the batter and mix well. The hot water helps to activate the cocoa powder and baking soda, making the cupcakes rise and enhancing the chocolate flavor.
Pour or a scoop to evenly distribute the batter into the 12 lined cupcake cups, filling each about two-thirds full.
Place the cupcake tray on the middle shelf of the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcake tray from the oven and place it on a wire rack. Let the cupcakes cool in the tray for 5 minutes, then transfer them to the wire rack to cool completely while you prepare the buttercream.
Biscoff Buttercream:
In a large mixing bowl, add the softened butter and Biscoff spread. Beat on medium speed with a hand mixer or stand mixer for 2-3 minutes, or until the mixture is light, fluffy, and well blended.
Scrape down the sides and bottom of the bowl to ensure all the butter is mixed evenly. Add the entire can of sweetened condensed milk to the butter mixture. Beat the mixture on medium speed for another 2 minutes until it's smooth and silky.
Place the Biscoff biscuits in a stick blender or food processor and blend until they form fine crumbs.
Add these crumbs to the buttercream and mix until fully incorporated, giving the buttercream a slight texture and extra flavor.
Decorate Cupcakes:
Pipe generous swirls of buttercream onto each cooled cupcake using a piping bag fitted with a piping tip . You can make the swirls as high or as low as you prefer, depending on how much frosting you like.
Take the remaining Biscoff biscuits, break each one in half, and gently press a half-biscuit into the buttercream on each cupcake.
Warm the Biscoff spread in the microwave for about 20 seconds until it's slightly runny. Transfer the warm spread to a piping bag and drizzle it over the tops of the cupcakes or use a spoon to drizzle if you prefer. This adds an extra layer of Biscoff flavor and a decorative touch.
Fay's Top Tip
An important tip is to use room temperature butter for the Biscoff buttercream. This ensures the butter blends smoothly with the other ingredients, resulting in a light and fluffy texture. Cold butter can create lumps, while overly softened butter can make the buttercream too runny.
Recipe Variations and Serving Suggestions
- Biscoff Filling: Hollow out the center of each cupcake and fill it with Biscoff spread for an extra burst of flavor.
- Chocolate Chips: Add chocolate chips to the cupcake batter for a rich, chocolatey surprise in every bite.
- Nut Buttercream: Mix a tablespoon of peanut butter or almond butter into the Biscoff buttercream for a nutty twist.
- Marble Cupcakes: Swirl some Biscoff spread into the chocolate batter before baking to create a marbled effect.
- Ice Cream: Pair the cupcakes with a scoop of vanilla ice cream or caramel ice cream for a decadent dessert.
- Nut Topping: Sprinkle chopped nuts, such as pecans or walnuts, over the buttercream for added crunch and flavor.
More Biscoff Desserts
More Cupcakes and Muffins
- Strawberry White Chocolate Muffins
- Double Chocolate Muffin Cupcakes
- Nutella Brownie Cupcakes
- Eggless Chocolate Cupcakes Recipe
Frequently Asked Questions
Yes, you can bake the cupcakes a day in advance. Store them in an airtight container at room temperature. Decorate them with the buttercream on the day you plan to serve them.
If you don’t have Biscoff spread, you can use another spiced cookie butter or even peanut butter as a substitute. The flavor will be different, but it will still be delicious.
Leftover Biscoff buttercream can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it for up to 2 months. Thaw it in the refrigerator and rewhip before using.
It's best to use unsalted butter for the buttercream to control the saltiness. If you only have salted butter, you can use it but omit any additional salt in the recipe.
Biscoff Cupcakes
INGREDIENTS
Chocolate Cupcakes
- 130 g (1 cups) all purpose flour
- 50 g (½ cups) cocoa powder
- 5 g (1 teaspoon) baking powder
- 2.5 g (½ teaspoon) baking soda
- ¼ teaspoon (¼ teaspoon) salt
- 200 g (1 cups) sugar
- 2 (2) eggs large
- 120 ml (½ cups) milk
- 80 ml (⅓ cups) oil light olive oil or vegetable oil
- 2 teaspoon (2 teaspoon) vanilla
- 240 ml (1 cup) water hot
Biscoff Buttercream
- 500 g (17.6 oz) butter unsalted and softened
- 395 g (14 oz) sweetened condensed milk
- 8 (8) Biscoff cookies
- 125 g (½ cups) Biscoff spread
Garnish
- 6 (6) Biscoff cookies
- 80 g (⅓ cups) Biscoff spread
INSTRUCTIONS
Chocolate Cupcakes
- Preheat oven to 170°C / 340°F.
- Line a cupcake tray with paper baking cups.
- Place a mesh strainer over a mixing bowl and add the flour, cocoa powder, baking powder, baking soda, and salt. Sift into the bowl.
- Add sugar and mix with a hand whisk to combine.
- In a separate bowl, add the eggs, milk, oil, and vanilla and whisk with a fork. Add the wet ingredients to the dry ingredients and mix well with a hand whisk.
- Add the hot water and mix well again. The hot water activates the baking soda and helps the cake rise.
- Evenly distribute the batter among 12 holes of the lined cupcake tray.
- Bake on the middle shelf of the preheated oven for 20-25 minutes.
- Cool the cupcakes in the tray on a wire rack for 5 minutes, then transfer them to the wire rack to cool completely.
Biscoff Buttercream
- Add the softened butter and Biscoff spread to a mixing bowl. Mix on medium speed for 2-3 minutes or until well blended, light, and fluffy.
- Scrape down the sides and base of the bowl. Add all the sweetened condensed milk to the butter mixture and mix again on medium speed for two minutes until well blended and silky smooth.
- Place the Biscoff biscuits into the bowl of a stick blender or food processor and blend to a fine crumb.
- Add the crumbs to the buttercream and mix well until fully blended.
Decorate Cupcakes
- Fill a piping bag fitted with a Jem 3J Piping Tip or 1M piping tip with the buttercream. Pipe swirls onto each cupcake. You can pipe them as small or as tall as you like.
- Add half of one Biscoff biscuit to each cupcake, pressing gently into the buttercream.
- Warm the Biscoff spread in the microwave for 20 seconds, add to a piping bag, and pipe across the tops of the cupcakes or drizzle onto the cupcakes with a spoon.
NOTES
- Make sure the butter is at room temperature for the buttercream to blend smoothly.
- Sift the dry ingredients to avoid lumps in the cupcake batter.
- Use hot water to activate the baking soda and ensure the cupcakes rise well.
- Let the cupcakes cool completely before decorating to prevent the buttercream from melting.
- Buttercream recipe can be halved if you prefer.
- Freeze leftover buttercream for up to 2 months in an airtight container.
Ann Marie Gurney says
Can't wait to bake these today
Fay says
Fabulous! Please let me know how it goes!