Biscoff Cupcakes
Directions
- 1Make the Biscoff crumbs: In a bowl, mix Biscoff cookie crumbs with brown sugar, cinnamon, and melted butter. Stir to combine.
- 2Make the cupcake batter: In a bowl of an electric mixer, beat softened butter for about one minute. Add granulated and brown sugar and beat for another one to two minutes.
- 3Add the eggs one at a time, mixing until each egg is incorporated before adding the next. Add the vanilla extract and stir to combine.
- 4Add half of the dry mixture (flour, baking powder, baking soda, and salt) to the bowl. Mix to combine.
- 5Add the milk and mix. Follow with the remaining half of the dry ingredients. Mix until incorporated.
- 6Pour about one tablespoon of the Biscoff crumb on the bottom of each cupcake cavity.
- 7Pour about one and a half tablespoons of batter on top. Spoon another tablespoon of Biscoff crumb on top of the batter.
- 8Top with some more batter until the cupcake cavity is two-thirds of the way full. Pour another couple teaspoons of crumb on the top and gently swirl the batter using a toothpick.
- 9Bake at 350F for about 18 minutes.
- 10Make the Biscoff buttercream frosting: Beat butter and cream cheese for two minutes. Add cookie butter and beat for another minute.
- 11Add powdered sugar, salt, vanilla, and heavy cream to the bowl. Mix on low to combine, then raise the speed and beat on medium for a couple of minutes until the frosting is creamy and fluffy.
- 12Place the frosting in a piping bag.
- 13Assemble the cupcakes: Remove the center of each cupcake using a cupcake corer or a spoon. Fill the center with Biscoff cookie butter.
- 14Top each cupcake with cookie butter buttercream frosting. Drizzle some melted Biscoff butter on top and top with some more Biscoff cookie crumbs.
Ingredients
- 1 cup Biscoff cookie crumbs
- 0.25 cup brown sugar
- 1 tsp cinnamon
- 0.25 cup unsalted butter, melted
- 0.5 cup unsalted butter, softened
- 0.5 cup white granulated sugar
- 0.5 cup brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.25 tsp fine sea salt
- 0.5 cup milk, room temperature
- 0.75 cup unsalted butter, softened
- 3 tbsp cream cheese, softened
- 0.5 cup Biscoff cookie butter
- 3.5 cups powdered sugar
- 0.25 tsp salt
- 1 tsp vanilla
- 4 tbsp heavy cream
- 8 Biscoff cookies, sliced in half
- 0.25 cup Biscoff cookie crumbs
- 0.5 cup Biscoff cookie butter
Equipment
hand mixerspoonovencupcake corer or spoonpiping bag
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