Biscoff Cupcakes

Biscoff Cupcakes are made with a Biscoff cookie spread and a fluffy, soft cake that is light and airy, then topped with cookie butter buttercream frosting.

Course Dessert

Cuisine American, Belgian

Keyword biscoff, cookie butter, cupcakes

Prep Time 10

Cook Time 20

Frosting & Assembly 25

Total Time 55

Servings cupcakes

Calories 390kcal

Equipment

cupcake tin

Ingredients

Cupcakes

1 yellow cake mix I used Duncan Hines Classic Yellow
1 cup water
3 large eggs
½ cup vegetable oil
½ cup cookie butter

Filling

¼ cup cookie butter melted for 15 seconds in the microwave

Buttercream:

1 cup unsalted butter softened
1 cup cookie butter
4 cups confectioner's sugar
½ tablespoon vanilla extract
4-5 tablespoons heavy cream
⅛ teaspoon salt

Instructions

Cupcakes

Preheat the oven to 350 degrees and line two muffin tins with cupcake liners. Spray the inside of the liner lightly with cooking spray.
In a large bowl, using a hand or stand mixer combine all the ingredients for the cupcake batter, yellow cake mix, water, eggs, oil and cookie butter.
Fill each liner evenly, just a bit more than half full.
Bake for 20 minutes or until the cupcake springs back after pressing it gently in the center.
Let them cool and then core the center of each cupcake using a cupcake corer or small spoon. I suggest not to core too deep, make sure to leave a little bit of cake at the bottom.
Microwave ¼ cup of the cookie butter for 10-15 seconds or until you can stir and pour it easily. Spoon the cookie butter into each of the hollow cupcakes and set them aside.

Buttercream

In a large bowl, cream the softened butter and cookie butter together using a hand or stand mixer.
Beat in the vanilla and the salt.
Then, mix in the confectioner's sugar, one cup at a time. As it thickens, slowly add the heavy cream until you reach the desired consistency.
Using a butter knife, spread the buttercream onto each cupcake or pipe it on using a piping bag and Wilton 1M tip.
Drizzle on some of the leftover liquid cookie butter and sprinkle on a bit of crushed biscoff cookies to decorate.

Notes

*You can of course use any type of yellow cake mix, just follow the ingredients on the back of the box…each type is different and may call for more eggs, or, water or the use of milk.

*If you are planning to pipe the frosting into tall peaks, you may want to double the buttercream recipe.

Nutrition