Biscoff Cupcakes

Name: Biscoff Cupcakes
Total time: 20 min
Cuisine: American
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

20m

Serves 1

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Biscoff Cupcakes

tiktok.com

20m

Serves 1

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

Biscoff Cupcakes

Biscoff Cupcakes

Directions

Ingredients

Equipment

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