Soft Biscoff Cupcakes topped with white chocolate Biscoff buttercream.
Ingredients
Biscoff cupcakes
- 115 grams unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 80 grams (1/3 cup) Biscoff cookie spread
- 1 large egg
- 175 grams (1 and 1/4 cup) plain flour or all purpose flour
- 1 and 1/2 teaspoon baking powder
- 1/8 teaspoon cinnamon
- 1/4 teaspoon salt
- 120 ml (1/2 cup) full fat or whole milk
White chocolate Biscoff buttercream
- 230 grams (1 cup / 2 sticks) salted butter, room temperature
- 150 grams (1 cup) good quality white chocolate, broken into pieces
- 1 teaspoon vanilla extract
- 375 grams (3 cups) icing sugar or powdered sugar, sifted
- 2 tablespoons full fat or whole milk, room temperature
- 80 grams (1/3 cup) Biscoff cookie spread
To assemble
- 60 grams (1/4 cup) Biscoff cookie spread
- 6 Biscoff Lotus cookies, halved, to decorate
Instructions
- Biscoff cupcakes
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 12-hole muffin pan with cupcake liners. - Place butter, sugar and vanilla in a large mixing bowl. Beat together with an electric mixer on medium speed until pale and creamy. Add Biscoff cookie spread and beat briefly until smooth and combined.
- Add egg and beat on a low speed to combine. Add flour, baking powder, cinnamon and salt, followed by milk. Beat on a low speed to combine. Try not to overmix. The cake batter should be thick and smooth.
- Divide batter into prepared pan. Each cupcake liner will be approximately two-thirds full.
- Bake for 18-20 minutes or until cupcakes are golden brown and a skewer inserted in the middle comes out clean. Place cupcakes on a wire rack to cool completely.
- White chocolate Biscoff buttercream
In a large mixing bowl, beat butter with an electric mixer on medium speed until pale and creamy. Meanwhile, heat chocolate in microwave, stirring in between 20 second bursts, until just melted and set aside. - Add vanilla, half the sugar and one tablespoon of milk to the butter and beat until combined. Add the remaining sugar and beat until smooth.
- Add melted chocolate, ensuring the chocolate is still smooth and melted but is not warm. Beat until the chocolate is completely mixed through. If frosting is too thick, add an extra tablespoon of milk.
- Add Biscoff cookie spread and gently stir through, leaving streaks of Biscoff in the frosting.
- To assemble
Use a small sharp knife to cut out a small hole in the middle of each cupcake. Warm Biscoff in the microwave for 10 seconds. Then carefully fill each cupcake with Biscoff (approximately 1/2 to 1 teaspoon each). - Transfer frosting to piping bag fitted with a large star tip. Pipe frosting onto cupcakes. Decorate with Biscoff Lotus cookies.
Notes
Biscoff cookie spread: It’s a thick cookie spread made from the very popular, caramelised Lotus Biscoff cookies. It can be found in our local supermarkets (here in Australia), usually near the peanut butter and other spreads.
White chocolate Biscoff buttercream: You can make the buttercream in advance. Store it in an airtight container in the fridge for up to a week. To bring it back to life, let it come back to room temperature. Add a touch of milk and then beat with an electric mixer until smooth. You can also freeze it. Simply thaw and beat it briefly to bring it back to life.
Storage: Once frosted, these cupcakes will need to be stored in the fridge. However, I prefer to keep my cakes out of the fridge whenever possible as it can make them dry. So I recommend making and storing the cupcakes in an airtight container at room temperature. You can make the frosting ahead of time, and then simply frost and serve the cupcakes when you are ready to serve them.
