These Biscoff Cupcakes start with the fluffiest, most chocolatey cupcakes that are then filled with Biscoff caramel, swirled with Biscoff Buttercream and sprinkled in Biscoff crumbs. And they’re absolute Biscoff heaven!
If you’re anything like me, you’re obsessed with anything Biscoff and are trying to get that spicy caramely goodness into everything you possibly can! And to be perfectly honest, I really think Biscoff is the new Nutella! There, I said it!
the foundation of the ultimate biscoff cupcake
These Biscoff Cupcakes have 3 levels of delicious Biscoff flavour and texture. To balance that out, I’ve used the fluffiest, most chocolatey cupcake I know. Here’s my tips for the best chocolate cupcakes ever:
- Have the eggs and sour cream at room temperature.
- Let your coffee cool for 10 minutes before adding it to the batter
- Use the best ingredients you can get, especially when it comes to eggs (always free range), vanilla and cocoa (Dutch processed). It does make a difference!
- Weigh you ingredients -everyone measures cups differently, so the safest option is to use kitchen scales.
- Using an ice cream scoop to scoop the batter into the cupcake papers means you’ll always get evenly sized cupcakes.
now for the biscoff
We’re going to use Biscoff topping for these cupcakes. If you can’t find the topping, then using the Biscoff spread will work just as well (but you will have to thin it out a little with some extra cream). We start with a gooey, oozey Biscoff filling inside the cupcake. Then we’ll make that creamy, luscious Biscoff Buttercream and pile it high. Finish with a sprinkle of deliciously golden Biscoff cookies and you’ve found yourself in Biscoff heaven!
how to fill cupcakes
If you want to turn a great cupcake into a fabulous dessert, the easiest way is to fill it with something marvellous! And seriously, what better filling than Biscoff topping? Here’s how I do it:
- using an apple corer to push and rotate into the centre of the cupcake, then pull out to remove the core/plug.
- squeeze the Biscoff topping directly from the bottle, into the cupcake holes, filling to the surface
- if you can’t find Biscoff topping, try thinning out some Biscoff spread with a little cream or condensed milk, then pop it into a ziplock bag or piping bag, snip off the corner/end and pipe the mixture into the cupcakes
how to make the fluffiest biscoff buttercream
- beat the butter and Biscoff topping until smooth.
- add the icing sugar 1 tablespoon at a time and mix well in between each addition.
- add just enough cream to get your desired consistency, then beat on a medium-high speed for 4 minutes.
- it’s much easier to use a stand mixer, but a good handheld mixer will work just fine.
This will ensure your frosting is smooth, fluffy and creamy. No gritty frosting allowed!
Now go forth and make your Biscoff dreams come true! I’ll just be over here, experimenting with that delicious Biscoff topping….
Biscoff Cupcakes
Ingredients
Chocolate Cupcakes
- 200 g Plain flour
- 60 g Dutch process cocoa
- 1 tsp Baking soda
- ½ tsp Baking powder
- ½ tsp Salt
- 2 Eggs room temperature
- 250 g Caster sugar
- 1 tsp Vanilla extract
- 170 g Sour cream room temperature
- 210 ml Coffee 1 shot of coffee + water, cooled to lukewarm
Biscoff Filling
- ½ cup approx. Biscoff topping see notes
Biscoff Buttercream
- 170 g Butter room temperature
- ⅓ cup Biscoff topping see notes
- 375 g Pure icing sugar
- 1-2 tbsp Cream
Biscoff Sprinkles
- 1-2 Biscoff cookies, crushed
Instructions
Chocolate Cupcakes
- Preheat oven to 180°C/350°F and line 2 cupcake pans with 14 papers
- Sift flour, cocoa, baking soda, baking powder and salt and set aside
- In the bowl of a stand mixer, beat the eggs, sugar and vanilla on medium-high speed for 10 minutes, stopping and scraping the bowl as needed.
- Now add the sour cream and mix on low until combined
- Stop the mixer and add half of the flour mixture, mixing on low until just combined.
- With the mixer on low, slowly add half of the coffee
- Repeat the flour and coffee additions, then mix until just combined
- Use an ice cream scoop to scoop the mixture into the cupcake papers
- Bake 1 tray at a time for 20 minutes
- Remove from oven and cool the cupcakes on a cooling rack.
- Once cooled, twist an apple corer into the centre of each cupcake, and remove the core (you're going to just eat that!). No corer? A pairing knife will work fine.
Biscoff Filling
- If using Biscoff filling, squeeze it straight from the bottle into the cupcake holes. If using a mixture of Biscoff spread and cream, scoop it into a piping bag, snip off the end and fill the holes.
Biscoff Buttercream
- In the bowl of a stand mixer, beat the butter and Biscoff until smooth
- Gradually add the icing sugar, 1 tablespoon at a time and beat well
- Add enough cream to get the right consistency of frosting, then beat on medium-high for another 4 minutes. Frosting should be lovely and fluffy
- Pipe or spread the frosting onto the cupcakes. I use a 1M piping tip and make high swirls, but whatever way works for you.
- Sprinkle the cupcakes with the crushed Biscoff cookies and enjoy!
Notes
- fill the centres of the cupcakes with Biscoff spread, or you can thin the spread out with a little cream (or condensed milk works a treat!)
- make the buttercream with Biscoff spread and add an extra tablespoon of cream at the end, to get the right frosting consistency
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Hungry for more delicious cupcake recipes? Check out:
Red Velvet Cupcakes for the ultimate Red Velvet
Vanilla Cupcakes with Fluffy Heritage Frosting they’re cupcakes 101. Simply the best vanilla cupcakes!
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