Hello lovelies,
Now I’m letting you in on a lil secret here, I’ve never been the biggest lover of biscoff (I know I know, I can just imagine the judgmental eyes your giving me right now).
You may have noticed I don’t tend to post many bakes that contain or are centred around biscoff as honestly, I’ve never really understood the hype that surrounded it. However, at least 90% of the nation love and use biscoff, so I thought I’d give it another shot.
Back in July last year, I shared with you a batch of Nutella Cupcakes which you guys quickly fell in love with so I thought, if I’m going to try and fall in love with biscoff, these cupcakes would be a great starting point.
And boy was I right, as I’ve now fallen well and truly in love with biscoff.
Not to toot my own horn but these are one of my favourite batches of cupcakes I’ve made to date and that’s all down to the biscoff. The caramelised spice taste just melts beautifully in the mouth and it’s a wonder how I went 27 years not liking it.
Anyway, I’m calling all biscoff lovers near and far, you need to recreate these cupcakes yourself as I can assure you, these will not disappoint.
So, if biscoff is your favourite and you fancy making a batch of delicious cupcakes, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat, Desert
Servings: 10 Large Cupcakes
Prep Time: 10 Minutes
Bake Time: 15-18 Minutes
Decorating Time: 30 Minutes
Overall Time: 1+ Hours
Ingredients You Need For Cupcakes:
- 150g Of Baking Spread / Unsalted Butter
- 150g Of Light Brown Sugar
- 3 Medium Eggs
- 2tsp Of Vanilla Bean Paste / Extract
- 150g Of Self-Raising Flour
- 1/2tsp Of Baking Powder
Ingredients You Need To Decorate:
- 150g Of Unsalted Butter
- 250g Of Icing Sugar
- 300g Of Biscoff Spread
- Sprinkles (Optional)
How To Make The Cupcakes:
- Firstly, gather together your equipment and ingredients, line a 12 hole cupcake tin with cupcake cases and preheat the oven 180C / 160C Fan / Gas Mark 4.
- Secondly, using a stand mixer or electric whisk, beat together the 150g of unsalted butter with 150g of light brown sugar until light and fluffy.
- Next, one at a time, beating well between each addition, beat in the 3 medium eggs and 2tsp of vanilla bean paste.
- Now, mix in the 150g of self-raising flour and 1/2tsp of baking powder until fully combined.
- Divide the cupcake mixture evenly between the 10 cupcake cases.
- Place into the oven for 15-18 minutes, until a skewer inserted into the centre comes out clean.
- Once baked, remove from the oven and leave to cool in the cupcake tin for 5 minutes before transferring onto a wire rack to cool completely.
How To Decorate:
- Now that the cupcakes have cooled, using a apple corer, a cupcake corer or a spoon, remove the centre of each cupcake (TIP: don’t remove the complete centre of the cupcake, stop just before you reach the bottom).
- Put 100g of biscoff into a piping bag, cut off the tip of the piping bag off and pipe the biscoff into the hollow centre of each cupcake.
- Next, using an electric whisk or stand mixer, beat the 150g of unsalted butter for 2-3 minutes, until loosened and smooth.
- In small batches, beat in the 250g of icing sugar and 200g of biscoff spread until a silky smooth buttercream has formed.
- Transfer the buttercream into a piping bag with a piping nozzle of your choice attached (I used a Wilton 2D star nozzle) and pipe the buttercream in a ring around the edges of the cupcakes, leaving the centre clear.
- Using 100g of biscoff spread in the piping bag, pipe the remaining biscoff into the centre of each cupcake until its level with the top of the buttercream.
- Finally, add some sprinkles onto the buttercream (this is optional) and serve.
That’s your Biscoff Cupcakes prepared, baked, cooled and decorated, ready for you to enjoy!
Notes:
- These cupcakes should be stored in the refrigerator and will last for up to 7 days or store in an airtight container at room temperature for up to 4 days.
- However, for the freshest taste, I would recommend eating on the day of making.
- You can freeze the finished cupcakes in an airtight container for 1-2 months. To thaw, I would recommend removing from the freezer and placing into the fridge overnight.
- You can swap the biscoff spread for any spread you’d prefer.
- If your finding the buttercream is becoming grainy, I’d recommend adding a dash of milk (literally the tiniest bit) and continue to do so until the buttercream is silky smooth and pipeable.
There’s something about biscoffs distinctive taste that takes these cupcakes from a 10/10 to 100/10. It works perfectly with a simple vanilla sponge to create a magical flavour for those tastebuds!
From a girl who strongly disliked biscoff to a girl who’s utterly obsessed. These cupcakes have changed the game for me so expect plenty more biscoff recipes soon…
Let me know in the comments below if you make these cupcakes yourself and if you do, what your thoughts are on them. Are you a big fan of biscoff? Did these cupcakes hit the spot?
Sending you all tons of love & hugs as always,
Elle xo
