Description
Deliciously moist Biscoff cupcakes filled with creamy Biscoff spread and topped with a smooth cream cheese frosting.
Ingredients
Scale
- 125 gram Brown Sugar
- 200 gram Self-Rising Flour
- 2 medium Eggs at room temperature
- 80 ml Canola Oil or neutral flavoured cooking oil
- 80 ml Heavy / Thickened Cream
- 120 ml Biscoff Spread, melted or cookie butter
- 60 ml Biscoff Spread, melted for the cupcakes filling
- 150 gram Biscoff Spread, melted or cookie butter
- 250 gram Cream Cheese at room temperature
- 100 gram Icing Sugar sifted
- 30 ml Heavy / Thickened Cream
- 6 Biscoff Cookies or Speculoos Cookies
Instructions
- Preheat your oven to 160°C (325°F) and line a muffin pan with paper liners.
- In a large mixing bowl, combine the brown sugar and eggs. Whisk vigorously for a couple of minutes until the mixture becomes bubbly. Gradually whisk in the oil, cream, and melted Biscoff spread (cooled to room temperature). Sift in the self-rising flour and whisk until the batter is thick, smooth, and free of lumps.
- Divide the batter evenly among the prepared muffin liners, filling each about halfway to two-thirds full. Bake for approximately 20 minutes, or until the cupcakes are lightly puffed and a toothpick inserted into the center comes out clean. Transfer the cupcakes to a cooling rack and let them cool completely.
- Once the cupcakes have cooled completely, use a small knife or an apple corer to carefully carve out the center of each cupcake. Melt the Biscoff spread (for the filling) in the microwave until it reaches a liquid consistency, then pour it into the hollowed centers to fill the cupcakes. Allow the filling to set before proceeding.
- Slightly melt the Biscoff spread in the microwave until it reaches a liquid consistency, then set it aside to cool for about 5 minutes.
- In a large mixing bowl (if using a hand mixer) or the bowl of a stand mixer fitted with the paddle attachment, combine the room-temperature cream cheese and the melted spread. Mix on medium-high speed for 2–3 minutes, or until the mixture is smooth and fully combined, with no lumps remaining.
- Sift the icing sugar into the bowl and mix on low to medium speed until fully incorporated, stopping to scrape down the sides and bottom of the bowl as needed.
- Add 2 tablespoons of cream and mix until the frosting is smooth. If the frosting feels too thick, add an additional tablespoon of cream and mix until the desired consistency is achieved.
- Transfer the frosting to a piping bag fitted with a star tip and pipe it elegantly over the cupcakes.
- For an optional finishing touch, melt a bit more Biscoff spread and drizzle it over the frosting.
- Finally, cut the Biscoff cookies in half and gently press one piece into the top of each frosted cupcake.
Notes
- Make sure all ingredients are at room temperature for best results.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg