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biscoff cupcakes on a marble

Biscoff Cupcakes

Bernice Baran
These Biscoff cupcakes are made with my favorite vanilla cupcake recipe. There is a Biscoff cookie on the bottom, a cookie butter surprise center, and they are frosted with cookie butter buttercream.
4.94 from 15 votes
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Prep Time 1 hour
Cook Time 20 minutes
Additional Time 30 minutes
Total Time 1 hour 50 minutes
Course Cupcakes
Cuisine American
Servings 14 cupcakes
Calories 508 kcal

Equipment

Ingredients
  

Cupcakes

  • 1 1/2 cup (172g) cake flour spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60mL) canola oil
  • 1/4 cup (56g) salted butter room temperature
  • 1 large egg 60g, room temperature (or 2 large egg whites if you want whiter cupcakes)
  • 1 tsp pure vanilla extract
  • 2 tsp vanilla bean paste
  • 1/2 cup (113g) sour cream
  • 1/3 cup (80mL) whole milk room temperature
  • 7 Biscoff cookies broken in half
  • 1/4 cup (60g) cookie butter spread

Biscoff Buttercream

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60mL) water
  • 2 large eggs room temperature
  • 1 cup (227g) unsalted butter room temperature
  • 2 tsp vanilla bean paste or extract
  • 1/8 tsp fine sea salt
  • 3/4 cup (180g) cookie butter spread

Toppings

  • 2-3 Tbsp Biscoff cookie butter melted
  • 1 Biscoff cookie crumbled

Instructions
 

Cupcakes

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and line 13 muffin tins with cupcake liners (preferably a light colored pan).
  • In a medium bowl, whisk together the cake flour, baking powder, salt and sugar until they're evenly distributed (whisk well).
    1 1/2 cup (172g) cake flour, 1 1/2 tsp baking powder, 1/4 tsp fine sea salt, 1 cup (200g) granulated sugar
  • Add the oil and butter to the dry ingredients and beat together until they're combined.
    1/4 cup (60mL) canola oil, 1/4 cup (56g) salted butter
  • Add the egg and vanilla extract and paste and mix until they're fully combined.
    1 large egg, 1 tsp pure vanilla extract, 2 tsp vanilla bean paste
  • Add the sour cream and turn the mixer to low speed, while streaming the milk in. Scrape the edge of the bowl and mix just until the cupcake batter is smooth.
    1/2 cup (113g) sour cream, 1/3 cup (80mL) whole milk
  • Place half of a cookie on the bottom of each cupcake liner and then fill the cupcake liner about half full with the vanilla batter (about 30-32 grams). 
    7 Biscoff cookies
  • Place a teaspoon size chunk (5-7 grams) of cookie butter in the center of each cupcake and then top with just enough batter to cover the top (another 10-12 grams). The cupcake liners should be about 3/4 full. 
    1/4 cup (60g) cookie butter spread
  • Bake for 20-21 minutes, just until the tops of the cupcake no longer look wet and when you press on the center of the cupcake it springs back.
  • Remove them from the oven and let them cool in the cupcake pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting them.

Biscoff Buttercream

  • Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water.
    1 cup (200g) granulated sugar, 1/4 cup (60mL) water
  • Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer.
  • Reduce the heat to low and place the lid on the pan and allow the mixture to simmer for a couple minutes. 
  • Meanwhile, place the eggs in the bowl of a stand mixer, fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is cooking.
    2 large eggs
  • Use a candy thermometer to see when the sugar reaches 240F (116C), then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy eggs, while they are whipping.
  • Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the mixture is very pale and fluffy and is cool to the touch or no longer warm.
  • Turn the mixer back down to medium speed and add in the butter, 2 Tbsp of butter at a time, mixing until each chunk is fully combined and the buttercream looks smooth and creamy.
    1 cup (227g) unsalted butter
  • Scrape the sides and bottom of the bowl, add in the vanilla, cookie butter and salt and turn the mixer up to high speed for 1-2 minutes. If the buttercream is too soft to frost, refrigerate it for 15-45 minutes.
    2 tsp vanilla bean paste, 1/8 tsp fine sea salt, 3/4 cup (180g) cookie butter spread

Assemble

  • Once the cupcakes have cooled, use a piping bag fit with a large round tip to frost the cupcakes.
  • Place the cookie butter in a small bowl and microwoave it for 10 seconds, or just until it's runny but not hot.
    2-3 Tbsp Biscoff cookie butter
  • Use a spoon or a piping bag with a tiny round tip to drizzle the melted cookie butter onto the cupcakes and then top with crushed biscoff cookies.
    1 Biscoff cookie

Notes

  • *I weigh 55g of batter for each cupcake. If it's less, they'll be short and if it's too much, they may sink.
  • The vanilla cupcake recipe was designed to stay pale so don't look for a golden brown color when it's finished baking. Just gently press on the cake and it should spring back.
  • I recommend a light colored metal cupcake pan if you want them more uniform in color.
  • Store in an airtight container, at room temperature for 2-3 days or refrigerated for 7-10 days.

Nutrition

Serving: 1gCalories: 508kcalCarbohydrates: 53gProtein: 5gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 84mgSodium: 148mgPotassium: 63mgFiber: 0.4gSugar: 37gVitamin A: 618IUVitamin C: 0.1mgCalcium: 56mgIron: 1mg
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