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Biscoff Cupcakes

Course Dessert
Prep Time 1 hour
Cook Time 16 minutes
Servings 14

Ingredients

**Biscoff Crumb:**

  • - 1 cup Biscoff crumbs about 12 cookies, 3.5 ounces
  • - 1/4 cup brown sugar 1.8 ounces
  • - 1/4 cup unsalted butter melted (2 ounces)
  • - 1 tsp cinnamon

**Cupcake Batter:**

  • - 1 1/2 cups all-purpose flour 6.75 ounces
  • - 1 tsp baking powder
  • - 1/4 tsp baking soda
  • - 1/4 tsp fine sea salt
  • - 1/2 cup unsalted butter softened (4 ounces)
  • - 1/2 cup brown sugar 3.9 ounces
  • - 1/2 cup granulated sugar 3.5 ounces
  • - 3 large eggs room temperature
  • - 1 tsp vanilla extract
  • - 1/2 cup milk room temperature (4 ounces)

**Biscoff Buttercream Frosting:**

  • - 3/4 cup unsalted butter softened (6 ounces)
  • - 3 tbsp cream cheese softened (1.5 ounces)
  • - 1/2 cup Biscoff cookie butter 3.5 ounces
  • - 3 1/2 to 4 cups powdered sugar about 16 ounces
  • - 2 tsp vanilla extract
  • - 1/4 tsp salt
  • - 4 tbsp heavy cream 2 ounces

**To Decorate:**

  • - 1/2 cup Biscoff cookie butter 3.5 ounces
  • - 3 tbsp Biscoff cookie butter
  • - 8 Biscoff cookies sliced in half
  • - 1/4 cup Biscoff cookie crumbs

Instructions

**Biscoff Crumb:**

  • Process the Biscoff cookies into fine crumbs using a food processor or by smashing them in a ziplock bag with a rolling pin.
  • Mix the crumbs, brown sugar, melted butter, and cinnamon in a bowl. Set aside.

**Cupcake Batter:**

  • Preheat the oven to 350°F and line 14 cupcake tins with liners. If using a jumbo pan, you’ll make 6 to 8 cupcakes.
  • Sift or whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a mixer with a paddle attachment, beat the butter at medium speed for about 1 minute until creamy.
  • Add the brown and granulated sugars, beating for another 1 to 2 minutes until fluffy. Scrape the sides of the bowl as needed.
  • Add the eggs one at a time, mixing each until combined before adding the next.
  • Stir in the vanilla extract.
  • Mix in half of the milk.
  • Add half of the flour mixture and mix to combine.
  • Stir in the remaining milk.
  • Add the rest of the flour mixture, mixing just until combined. Finish mixing with a spatula to avoid over-mixing.

**Assemble the Cupcakes:**

  • Place about 1 tablespoon of the Biscoff crumb in the bottom of each cupcake liner.
  • Add about 1.5 tablespoons of batter on top of the crumb, then another tablespoon of crumb.
  • Top with another 1 to 1.5 tablespoons of batter until the liners are 2/3 full.
  • Sprinkle a couple of teaspoons of crumb on top and swirl gently with a toothpick.
  • Bake for about 18 minutes, starting to check at 15 minutes. The cupcakes are done when they spring back when gently pressed.
  • Let the cupcakes cool before filling and frosting.

**Biscoff Buttercream Frosting:**

  • Beat the butter and cream cheese for 2 minutes.
  • Add the cookie butter and beat for another minute.
  • Add powdered sugar, salt, vanilla, and heavy cream. Mix on low to combine.
  • Increase speed to medium-high and beat for another 2 minutes. Adjust consistency as needed with more heavy cream or powdered sugar.

**To Decorate:**

  • Use an apple corer or spoon to remove the center of each cupcake.
  • Fill or pipe the Lotus Biscoff spread into the center.
  • Pipe the frosting on top of the cupcakes.
  • Melt 3 tablespoons of Biscoff cookie butter in the microwave in 5-second intervals. Drizzle over the frosted cupcakes.
  • Top each cupcake with half a cookie and sprinkle with Biscoff crumbs.

Notes

Storage

Store the cupcakes in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
 

Notes

  • **Ingredient Temperature:** Use room temperature ingredients for the batter.
  • **Mixing:** Don’t over mix the batter after adding dry ingredients to keep the cupcakes light.
  • **Baking:** Bake until the cupcakes spring back when touched to avoid dryness.
  • **Frosting:** Ensure butter and cream cheese are at room temperature for smooth frosting.