Biscoff Cupcakes

20 mins
Serves 1
tiktok.com

Directions

  1. 1Make the Biscoff crumbs: In a bowl, mix Biscoff cookie crumbs with brown sugar, cinnamon, and melted butter. Stir to combine.
  2. 2Make the Biscoff crumbs: In a bowl, mix Biscoff cookie crumbs with brown sugar, cinnamon, and melted butter. Stir to combine.
  3. 3Make the Biscoff crumbs: In a bowl, mix Biscoff cookie crumbs with brown sugar, cinnamon, and melted butter. Stir to combine.
  4. 4Make 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.
  5. 5Make 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.
  6. 6Make 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.
  7. 7Add the eggs one at a time, mixing until each egg is incorporated before adding the next. Add the vanilla extract and stir to combine.
  8. 8Add the eggs one at a time, mixing until each egg is incorporated before adding the next. Add the vanilla extract and stir to combine.
  9. 9Add the eggs one at a time, mixing until each egg is incorporated before adding the next. Add the vanilla extract and stir to combine.
  10. 10Add half of the dry mixture (flour, baking powder, baking soda, and salt) to the bowl. Mix to combine.
  11. 11Add half of the dry mixture (flour, baking powder, baking soda, and salt) to the bowl. Mix to combine.
  12. 12Add half of the dry mixture (flour, baking powder, baking soda, and salt) to the bowl. Mix to combine.
  13. 13Add the milk and mix. Follow with the remaining half of the dry ingredients. Mix until incorporated.
  14. 14Add the milk and mix. Follow with the remaining half of the dry ingredients. Mix until incorporated.
  15. 15Add the milk and mix. Follow with the remaining half of the dry ingredients. Mix until incorporated.
  16. 16Pour about one tablespoon of the Biscoff crumb on the bottom of each cupcake cavity.
  17. 17Pour about one tablespoon of the Biscoff crumb on the bottom of each cupcake cavity.
  18. 18Pour about one tablespoon of the Biscoff crumb on the bottom of each cupcake cavity.
  19. 19Pour about one and a half tablespoons of batter on top. Spoon another tablespoon of Biscoff crumb on top of the batter.
  20. 20Pour about one and a half tablespoons of batter on top. Spoon another tablespoon of Biscoff crumb on top of the batter.
  21. 21Pour about one and a half tablespoons of batter on top. Spoon another tablespoon of Biscoff crumb on top of the batter.
  22. 22Top 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.
  23. 23Top 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.
  24. 24Top 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.
  25. 25Bake at 350F for about 18 minutes.
  26. 26Bake at 350F for about 18 minutes.
  27. 27Bake at 350F for about 18 minutes.
  28. 28Make the Biscoff buttercream frosting: Beat butter and cream cheese for two minutes. Add cookie butter and beat for another minute.
  29. 29Make the Biscoff buttercream frosting: Beat butter and cream cheese for two minutes. Add cookie butter and beat for another minute.
  30. 30Make the Biscoff buttercream frosting: Beat butter and cream cheese for two minutes. Add cookie butter and beat for another minute.
  31. 31Add 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.
  32. 32Add 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.
  33. 33Add 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.
  34. 34Place the frosting in a piping bag.
  35. 35Place the frosting in a piping bag.
  36. 36Place the frosting in a piping bag.
  37. 37Assemble the cupcakes: Remove the center of each cupcake using a cupcake corer or a spoon. Fill the center with Biscoff cookie butter.
  38. 38Assemble the cupcakes: Remove the center of each cupcake using a cupcake corer or a spoon. Fill the center with Biscoff cookie butter.
  39. 39Assemble the cupcakes: Remove the center of each cupcake using a cupcake corer or a spoon. Fill the center with Biscoff cookie butter.
  40. 40Top each cupcake with cookie butter buttercream frosting. Drizzle some melted Biscoff butter on top and top with some more Biscoff cookie crumbs.
  41. 41Top each cupcake with cookie butter buttercream frosting. Drizzle some melted Biscoff butter on top and top with some more Biscoff cookie crumbs.
  42. 42Top 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
  • 1 cup Biscoff cookie crumbs
  • 1 cup Biscoff cookie crumbs
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 0.25 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 1 tsp cinnamon
  • 0.25 cup unsalted butter, melted
  • 0.25 cup unsalted butter, melted
  • 0.25 cup unsalted butter, melted
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup unsalted butter, softened
  • 0.5 cup white granulated sugar
  • 0.5 cup white granulated sugar
  • 0.5 cup white granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 3 large eggs, room temperature
  • 3 large eggs, room temperature
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp baking soda
  • 0.25 tsp fine sea salt
  • 0.25 tsp fine sea salt
  • 0.25 tsp fine sea salt
  • 0.5 cup milk, room temperature
  • 0.5 cup milk, room temperature
  • 0.5 cup milk, room temperature
  • 0.75 cup unsalted butter, softened
  • 0.75 cup unsalted butter, softened
  • 0.75 cup unsalted butter, softened
  • 3 tbsp cream cheese, softened
  • 3 tbsp cream cheese, softened
  • 3 tbsp cream cheese, softened
  • 0.5 cup Biscoff cookie butter
  • 0.5 cup Biscoff cookie butter
  • 0.5 cup Biscoff cookie butter
  • 3.5 cups powdered sugar
  • 3.5 cups powdered sugar
  • 3.5 cups powdered sugar
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 1 tsp vanilla
  • 4 tbsp heavy cream
  • 4 tbsp heavy cream
  • 4 tbsp heavy cream
  • 8 Biscoff cookies, sliced in half
  • 8 Biscoff cookies, sliced in half
  • 8 Biscoff cookies, sliced in half
  • 0.25 cup Biscoff cookie crumbs
  • 0.25 cup Biscoff cookie crumbs
  • 0.25 cup Biscoff cookie crumbs
  • 0.5 cup Biscoff cookie butter
  • 0.5 cup Biscoff cookie butter
  • 0.5 cup Biscoff cookie butter

Equipment

hand mixerspoonovencupcake corer or spoonpiping bag