What is Biscoff?
I’m sure anyone that’s flown with Delta airlines before has tried these cookies, as they are usually given along with the beverages. I really enjoy these cookies and I was actually introduced to them on my first flight into the United States going to Seattle, all the way back in September 2013. I was also shocked to learn that Biscoff sells a spread with the Biscoff taste I love so much. If you’ve never heard of them before, Biscoff or Speculoos in Belgium are spiced gingerbread shortcrusts that are traditionally made and eaten during St. Nicholas Day and throughout the Christmas/Holiday season. In this recipe I am going overboard on my love for Biscoff cookies and spread, and I’m going to make Biscoff Cupcakes with Biscoff Buttercream.
Tips
- You can make your buttercream ahead of time and put it in the fridge, but make sure to beat the buttercream for about 30 seconds – 1 minute once you take it out so that it’s creamy again.
- If you are planning to use the biscoff spread for drizzle, make sure to put the biscoff spread in the microwave for 15-30 seconds.
Biscoff Cupcakes with Biscoff Buttercream
Course: DessertCuisine: AmericanDifficulty: Easy16
cupcakes10
minutes20
minutesSpiced biscoff cookies with biscoff buttercream that are a perfect match for your coffee or tea!
Ingredients
- Cookie Base
12-14 Biscoff Cookies, crushed
1 – 1.5 tbsp butter, melted
- Biscoff Cupcake
1 3/4 cup cake flour
1/4 cup brown sugar
1/2 cup sugar
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2 eggs
2 tsp vanilla extract
1/2 cup sour cream
1/4 cup biscoff spread
1 – 1.5 tbsp whole milk
- Biscoff Buttercream
3/4 cup + 2 tbsp butter, softened
1 1/2 cup confectioner sugar
1/4 cup biscoff cream
1 – 2 tbsp whole milk
Directions
- Biscoff Cupcake
- Preheat oven to 350° F. Line muffin pan with cupcake liners.
- Mix the biscoff cookie crumbs and melted butter until combined. Press the mixture into the cupcake liner until it’s tight and compact.
- In a medium bowl, sift cake flour, baking powder, baking soda and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy. Add the sugar and beat on high speed for about 2 minutes. Scrape down the bowl as needed.
- Add 2 eggs, vanilla extract, biscoff spread and beat on medium high speed until combined, then add 1/2 cup sour cream and 1 – 1.5 tbsp of milk.
- Slowly incorporate your dry ingredients and mix on low speed, or you can also fold the ingredients with your spatula.
- Pour the batter (you can also use an ice cream scoop) into the liners. Make sure to fill only 2/3 full to avoid spilling. Bake for 20 minutes or you can also do the toothpick test.
- Allow cupcakes to cool down before decorating/frosting.
- Biscoff Buttercream
- In a stand mixer with paddle attachment, beat the butter and biscoff spread until creamy for about 2 minutes.
- Add the sifted confectioners sugar in two batches and beat on low speed to prevent the sugar from flying around.
- Once it’s more incorporated, increase the speed to medium-high and beat until it reaches desired consistency. Add 1 – 2 tbsp of milk if the buttercream is a little thick.
- Transfer the buttercream into the piping bag and decorate your cupcakes!
- Optional
- You can core the cupcake and fill it with biscoff spread.
