Biscoff S’mores Cupcakes

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Indulge in a delightful dessert featuring a soft hazelnut sponge, roasted hazelnuts, gooey caramel, and rich chocolate hazelnut buttercream. This sweet treat starts with a buttery Biscoff base and a tender chocolate sponge. It’s layered with gooey Biscoff spread and sealed with smooth chocolate ganache. Finally, it’s topped with toasted marshmallows and a sprinkle of crushed biscuits.

These scrumptious muffins are incredibly easy to make, all in just one bowl! Made with butter and light brown sugar, they have a melt-in-your-mouth texture. Each muffin is filled with Biscoff spread and covered with smooth chocolate ganache. Finished off with toasted marshmallows and a dusting of ground Biscoff biscuits, they capture the essence of s’mores perfectly.

Recipe FAQ

Can I use any type of yogurt in the batter?
Yes, you can use either dairy or dairy-free yogurt. Just make sure it has high protein and fat content, as this affects the structure and moisture of the muffins.

How do I get tall muffin tops?
Bake at a high temperature first to quickly activate the baking powder and create a fast rise. Then, reduce the temperature to finish baking. Also, fill the liners to the top for extra height!

Can I freeze the muffins?
You can freeze the almond muffin base. However, for the best taste and texture, fill and decorate them just before serving.

Easy Biscoff S’mores Cupcakes Recipe

These Biscoff S’mores Cupcakes are a delightful combination of sweet, crunchy, and gooey, perfect for satisfying your dessert cravings. They’re simple to make and packed with delicious flavors that everyone will love!

Biscoff S’mores Cupcakes

Course Dessert

Ingredients
  

Cupcake Base:

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 4 large eggs
  • 1 cup Biscoff spread
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup whole milk
  • 1 tsp vanilla extract

Filling:

  • 1/2 cup Biscoff spread

Ganache Topping:

  • 1 cup heavy cream
  • 8 oz 1 1/3 cups semi-sweet chocolate chips

Finishing Touches:

  • 1 cup mini marshmallows toasted
  • 1/2 cup crushed Biscoff cookies

Instructions
 

Preheat and Prepare:

  • Preheat your oven to 350°F (175°C).
  • Line a muffin tin with 12 cupcake liners.

Make the Cupcake Base:

  • In a large mixing bowl, beat the butter, light brown sugar, and granulated sugar until light and fluffy.
  • Add the eggs, one at a time, beating well after each addition.
  • Mix in the Biscoff spread until well combined.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix in the vanilla extract.
  • Divide the batter evenly among the cupcake liners.

Bake:

  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow the cupcakes to cool completely on a wire rack.

Fill the Cupcakes:

  • Once cooled, use a small knife or a cupcake corer to remove the center of each cupcake.
  • Fill each hole with a spoonful of Biscoff spread.

Prepare the Ganache:

  • Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
  • Remove from heat and pour over the chocolate chips in a heatproof bowl.
  • Let it sit for a few minutes, then stir until smooth and glossy.
  • Allow the ganache to cool slightly before using.

Top the Cupcakes:

  • Spoon or pipe the ganache over each filled cupcake.
  • Top with toasted mini marshmallows and sprinkle with crushed Biscoff cookies.

Serve and Enjoy:

  • Enjoy these cupcakes immediately, or store them in an airtight container for up to 3 days.

Notes

Tips

  • Toasting Marshmallows: You can toast marshmallows under a broiler for a few seconds or use a kitchen torch for extra fun!
  • Crushed Biscoff Cookies: For extra crunch, you can add more crushed Biscoff cookies to the cupcake base or as an extra layer on top of the ganache.

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