Biscoff Cupcakes With Biscoff Buttercream
Ingredients:
For the Cupcakes:
1 cup (240ml) milk (room temperature)
1/2 cup (120ml) vegetable oil
2 large eggs
1 cup (200g) brown sugar
1 and 1/4 cups (160g) all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
1/2 cup (130g) Biscoff spread (melted for easier mixing)
For the Filling:
1/3 cup Biscoff spread (softened or slightly melted)
For the Biscoff Buttercream:
1 cup (225g) unsalted butter (softened)
1/2 cup (130g) Biscoff spread
2.5–3 cups (300–360g) powdered sugar (sifted)
1–2 tbsp milk or cream (as needed for consistency)
Pinch of salt
Optional Toppings:
Crushed Biscoff cookies
Drizzle of melted Biscoff or caramel
Mini Biscoff cookie for garnish
Instructions:
Preheat oven to 350°F (175°C) and line a cupcake tray with 12 liners.
Make the cupcake batter:
In a large bowl, whisk together milk, oil, eggs, brown sugar, vanilla, and melted Biscoff spread.
Sift in flour, baking powder, baking soda, and salt. Mix until just combined.
Bake:
Divide batter evenly into the liners (about 2/3 full).
Bake for 18–20 minutes or until a toothpick comes out clean.
Cool completely.
Add the filling:
Core the center of each cooled cupcake (use a small knife or piping tip).
Fill each hole with about 1 teaspoon of softened Biscoff spread.
Make the buttercream:
Beat butter until pale and fluffy.
Add Biscoff spread and beat until smooth.
Gradually add powdered sugar and a pinch of salt.
Add milk/cream 1 tbsp at a time until you get a pipeable consistency.
Decorate:
Pipe the buttercream on each cupcake.
Drizzle with more melted Biscoff or caramel.
Garnish with a cookie or crumble.