“I have previously put up a recipe for a No-Bake Biscoff Cheesecake, which went down an absolute hit. So this lead on to me wanting a cake version of it, and cupcakes seemed ideal!
I used a simple vanilla cupcake as the base of my cupcakes, but with the twist of using light brown sugar in the cupcakes, they have a lovely natural caramel taste to go with the caramelised theme of the Biscoff!
As you will have noticed from various other Cupcake Recipes on my blog, and even my Biscoff Cake/Biscoff Drip Cake… I love a brown sugar sponge. I borderline prefer it to a caster sugar sponge, but it definitely depends on the flavour.
As an optional extra for these cupcakes, you can use a biscoff centre. You would core out some of the cake, and add in some biscoff spread. I purely didn’t do this, as I didn’t have enough biscoff spread on me at the time of baking!
I decided to use a basic spread buttercream frosting for these. Unsalted Butter (the real kind, not a spread), Icing Sugar and Biscoff Spread. I would advise using the smooths spread if you want to pipe it more easily though!
Easily drizzle some biscoff spread over the top by melting it briefly in the microwave or in a pan, and add some biscuits on top. The easiest type of sprinkle is some biscuit crumbs, so crush over a couple of biscuits!
I honestly LOVEEEE biscoff. My various and endless recipes using it makes that obvious though. More recently my Biscoff Blondies, along with my Biscoff Rocky Road are some of my favourite tray bakes… but sometimes cupcakes are just the best you can choose!
If you are a Cookie lover, you will love these. If you are a Biscoff lover, you will love these. If you are a Cupcake lover, you will love these. I think you get the picture, enjoy!” Jane’s Patisserie
- Preheat your oven to 180C/160 Fan/350F and get 12 cupcake cases ready!
- Beat the butter with the light brown sugar until fluffy
- Add in the Eggs and Flour and beat again till combined!
- Using an ice-cream scoop (to make it the same amount per cupcake) dollop into the cupcake cases
- Bake in the oven for 18-22 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – Leave to cool fully.
- Beat the butter with an electric mixer for a couple of minutes to loosen it.
- Add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
- Add the biscoff to the buttercream and continue mixing. If needed, add in the boiling water. Keep on beating for 5 minutes until whipped!
- Pipe the buttercream onto the cupcakes – I used a 2D closed star piping tip!
- Add on a drizzle of biscoff spread, biscoff biscuit, and some biscuit crumbs.