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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.