Biscoff Cupcakes

You know that delicious Biscoff cookie butter well imagine it in cupcake form! These Biscoff cupcakes are a cookie butter lovers dream! Is starts with a super moist Biscoff cookie cake then filled with a super creamy cookie butter ganache and then topped with a cookie butter buttercream! This cupcakes are not only a showstopper they are the ultimate cupcake.

I love a stuffed cupcake! It is always such a fun and delicious surprise. With the holidays coming up one of my favorite flavors is cookie butter! So if you are fan of both cupcakes and cookies then these are for you because they taste look cookies but are cupcakes! If you are looking for another cookie butter recipe try this one:

Biscoff Cheesecake

If you are looking for other cupcake recipes try these out:

Oreo Cupcakes

Chocolate Beetroot Cupcakes

Rosé cupcakes with a strawberry compote

BISCOFF CUPCAKES STEP BY STEP INSTRUCTIONS

CUPCAKES

1. In a food processor blend your cookies until they are finely crumbled. Set aside.
2. in the bowl of a stand mixer beat your butter until soft and airy. Then beat in your sugar until combined. Add your oil, buttermilk, eggs, and vanilla and mix until combined.
3. In a small bowl combine your flour, baking powder, baking soda, salt. Mix into your wet ingredients and mix until combined.
4. Fold in your crushed cookies until combined.
5. Add your boiling water to your batter and mix until combined.
6. Fill your cupcake liners with batter. you should get 12 cupcakes.
7. Bake cupcakes at 425 degrees for 3 minutes, and then change the temperature of the oven to 350 degrees and bake for another 17 minutes. (DO NOT open the oven inbetween)
8. once done let cool.

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FILLING

1. In a small sauce pan add your cookie butter and heavy cream and heat on medium low heat.
2. whisk vigorously until combined.
3. once cupcakes are cooled, use a small pastry tip to cut out the centers of each cupcake. Then fill each center with your mixture.

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BUTTERCREAM

1. In the bowl of a stand mixer, beat your butter until soft and airy, add your cookie butter and beat until combined. Add your powdered sugar and heavy cream and beat until combined.
2. Transfer mixture into pastry bag with desired tip, and pipe onto each cupcake
3. Top each cupcake with any left over cookie crumbles and full cookies for decoration.
4. serve and enjoy!

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BISCOFF CUPCAKES KEY INGREDIENTS AND SUBSTITUTIONS

BISCOFF COOKIES. These are the type of cookie that makes up cookie butter but you can replace these with any cookie you desire.

COOKIE BUTTER. you can find this near the peanutbutter secion in the store. It is basically ground up ccokies in a spreadable paste. Its amazing! you can use any brand cookie butter. It is also sometimes called Speculaas.

BUTTERMILK. This makes for a super moist cupcake! You can replace this wth sour cream if needed.

OIL. I use a flavorless vegetable oil but you can also use canola oil. I use a combo of butter and oil to add add moisture to the cake but provide the perfect texture.

BUTTER. I use a combo of butter and oil to add add moisture to the cake but provide the perfect texture.

BOILING WATER. This is key! I add this because it makes the cake softer and fluffy. It also enhances the flavor of the cake. Adding boiling water into the cake mix also prolongs the life of the cake.

BAKING TIPS

1. when baking all my cupcakes and muffin recipes i alway use this baking tip… I start by baking them at 425 degrees for the first 5 minutes. This high intensity of heat helps create a burst in the rising. Then I change the oven temperature to 350 degrees for 20 more minutes (without opening up the oven) to bake the centers. This always gives me the best high rise cupcakes/ muffins.
2. Use a combination of both oil and butter! I like the oil because it has a higher fat content so it adds more moisture to your cake. But the butter gives the best tender texture/ crumb
3. Add boiling water to your batter! This makes your cupcake more soft and fluffy, enhances the flavor, and prolongs the shelf life of your cake.
4. Fill your cupcake liners to the top. I use to think I needed to leave a ¼ inch of space for growth, but not needed. Fill them to the top and you will get the best tallest cupcakes.

FAQ

Can I use any kind of cookie? Yes you can! get creative...You can try chips aohy, Nilla waffers, oreos ect.

Can I make these ahead of time? Yes I recommend making the batter, filling and buttercream ahead of time and store them all on air tight plastic baggies in the fridge over night and then bake/ assemble them day of

STORING AND FREEZING

These cup cakes last about 3-5 days in the fridge. wrap each cupcake in plastic wrap and then place in an air tight container and store in the fridge. You can also store in the freezer for up to one month.

Lastly, if you try out this recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!