Biscoff S’mores Cupcakes
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.