Biscoff Cupcakes

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These Biscoff Cupcakes combine rich 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.

Prep Time 30

Cook Time 20

Total Time 50

Servings Cupcakes

Calories 735kcal

Author Fay Khoury

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.

NUTRITION