Biscoff Cupcakes with Biscoff Frosting

Biscoff Cupcakes with Biscoff Frosting
Biscoff Cupcakes with Biscoff Frosting
Barbara Kiebel

Biscoff Cupcakes with Biscoff Frosting

The crunchy aspect of the Biscoff spread in the frosting lends it a wonderful mouthfeel, and I have to admit, while the cupcake itself was good, I sort of felt its sole purpose was to just hold the amazing frosting.

12
Servings
601
Calories Per Serving
Deliver Ingredients

Notes

Note: This recipe makes a lot of frosting, enough to pipe a relatively large amount onto each cupcake. Should you choose to simply spread icing on cupcakes, you can halve the ingredients and make less.

Ingredients

For the buttercream frosting

  • 1/2 Cup Biscoff spread
  • 3 Cups powdered sugar
  • 1 Teaspoon vanilla bean paste or vanilla extract
  • 1/4-1/3 Cup heavy cream
  • 1 Cup butter, at room temperature

For the cupcakes

  • 1/2 Cup Biscoff spread
  • 1/3 Cup buttermilk
  • 1 Cup sugar
  • 1/2 Teaspoon salt
  • 2 eggs
  • 1 Teaspoon vanilla bean paste or vanilla extract
  • 1 1/4 Teaspoon baking powder
  • 6 Biscoff cookies, crumbled, for garnish
  • 1 1/2 Cup flour
  • 1/4 Cup butter, softened

Directions

For the buttercream frosting

Using an electric mixer, cream together Biscoff and butter on medium speed until light and fluffy. Slowly add the powdered sugar. Add the vanilla bean paste and combine thoroughly. Add the cream 1 tablespoon at a time until the frosting is very light and fluffy.

For the cupcakes

Preheat the oven to 350 degrees.

Using an electric mixer, cream together the Biscoff, butter, and sugar on medium speed until light and fluffy. Add the eggs and vanilla bean paste, and mix just to incorporate. In another bowl, whisk together the flour, baking powder, and salt. Mix until just combined. Add the buttermilk. Line 12 muffin cups with cupcake liners and divide the batter evenly into the cups.

Bake until the tops are firm and a toothpick inserted into the center of a cupcake comes out easily, about 16-20 minutes. Cool completely on a wire rack before frosting.

Using a large serrated icing tip, pipe the frosting onto the cupcakes. Garnish the cupcakes with the cookies.

Nutritional Facts

Total Fat
33g
47%
Sugar
9g
10%
Saturated Fat
6g
25%
Cholesterol
10mg
3%
Carbohydrate, by difference
70g
54%
Protein
6g
13%
Vitamin A, RAE
8µg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
32mg
3%
Choline, total
2mg
0%
Fiber, total dietary
11g
44%
Folate, total
43µg
11%
Iron, Fe
2mg
11%
Magnesium, Mg
17mg
5%
Niacin
2mg
14%
Phosphorus, P
95mg
14%
Selenium, Se
7µg
13%
Sodium, Na
395mg
26%
Water
20g
1%

Cupcake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Cupcake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Cupcake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,