Biscoff Cupcakes
Biscoff Cupcakes are the fluffiest chocolate cupcakes, filled with Biscoff caramel and topped with Biscoff buttercream and crushed cookies.
Servings: 14
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
If you can't find Biscoff topping:
- 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