Biscoff Cupcakes with Caramel Filling & Biscoff Buttercream
Cupcake Base:
Ingredients:
1 cup (125g) all-purpose flour
1/2 cup (100g) brown sugar
1/4 cup (50g) granulated sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (120ml) vegetable oil or melted butter
2 large eggs
1/2 cup (120ml) milk
1/2 cup (130g) Biscoff spread (creamy)
1 tsp vanilla extract
Instructions:
Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, whisk together dry ingredients.
In another bowl, mix oil, eggs, milk, vanilla, and Biscoff spread.
Combine wet and dry ingredients until just mixed.
Fill liners 2/3 full and bake for 18–22 minutes.
Let cool completely.
Salted Caramel Filling:
Ingredients:
1/2 cup (120g) thick caramel sauce (store-bought or homemade)
Pinch of sea salt (optional)
Instructions:
Core each cupcake and fill with caramel.
Sprinkle a tiny pinch of sea salt if you like that salty-sweet magic.
Biscoff Buttercream:
Ingredients:
1 cup (230g) unsalted butter, softened
3/4 cup (200g) Biscoff spread
2 1/2 cups (300g) powdered sugar
1–2 tbsp milk or cream (for desired consistency)
Instructions:
Beat butter and Biscoff spread until smooth.
Gradually add powdered sugar.
Add milk as needed to reach piping consistency.
Beat until fluffy.
Assembly & Decoration:
Pipe the buttercream on top of filled cupcakes.
Drizzle with caramel sauce.
Top with half or a whole Biscoff cookie for that signature look.