Biscoff Cupcakes with Biscoff Buttercream
Soft Biscoff cupcakes filled with cookie butter.Topped with creamy Biscoff buttercream frosting.Perfect moist cupcakes for dessert lovers.
Ingredients
For the Cupcakes
- 100 g unsalted butter room temperature
- 50 g granulated sugar
- 50 g brown sugar
- 1 egg room temperature
- 135 g all-purpose flour
- ½ tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- 100 g whole milk
- ½ tsp white vinegar
- ½ tsp baking soda
For the Biscoff Buttercream (Mousseline)
- 250 g whole milk
- 50 g granulated sugar
- 2 egg yolks
- 12 g cornstarch
- 13 g all-purpose flour
- 25 g unsalted butter
- 65 g Biscoff spread
- 75 g unsalted butter
For Assembling
- 100 g Biscoff spread
- Biscoff cookies
Instructions
- Step 1: Prepare the Pastry Cream
- Whisk sugar and egg yolks until slightly fluffy. Add cornstarch and flour to form a smooth paste. Heat milk until simmering, then slowly whisk into the egg mixture. Return to heat and cook until thick. Stir in butter, cover, and cool.
- Step 2: Make the Biscoff Buttercream
- Whip butter until light, mix in Biscoff spread, then gradually add cooled pastry cream in stages until smooth and fluffy. Chill for 30 minutes.
- Step 3: Make the Cupcakes
- Preheat oven to 175°C. Cream butter and sugars until fluffy, then mix in the egg. Alternate adding dry ingredients and milk. Mix vinegar and baking soda, fold into batter. Fill cupcake liners and bake for 25 minutes.
- Step 4: Assemble the Cupcakes
- Once cooled, core each cupcake and fill with Biscoff spread. Pipe Biscoff Cupcakes with Biscoff Buttercream frosting on top and decorate with cookies and extra spread.
Notes
- Use homemade Biscoff-style spread if preferred
- Add a drizzle of melted spread before serving
- Serve slightly chilled for best texture