Biscoff Cupcakes
Ingredients
cupcakes
- 20 biscoff cookies
- 1 ½ cups flour
- ¾ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- ¼ cup oil
- 2 eggs
- 4 tablespoon butter (softened)
- 2 teaspoon vanilla
- ¼ cup boiling water
filling
- ½ cup cookie butter
- ¼ cup heavy cream
cookie butter buttercream
- 1 cup butter (softened)
- ½ cup cookie butter
- 5 cups powdered sugar
- 2 tablespoon heavy cream
Instructions
cupcakes
- In a food processor blend your cookies until they are finely crumbled. Set aside.
- 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.
- In a small bowl combine your flour, baking powder, baking soda, salt. Mix into your wet ingredients and mix until combined.
- Fold in your crushed cookies until combined.
- Add your boiling water to your batter and mix until combined.
- Fill your cupcake liners with batter. you should get 12 cupcakes.
- 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)
- once done let cool.
filling
- In a small sauce pan add your cookie butter and heavy cream and heat on medium low heat.
- whisk vigorously until combined.
- once cupcakes are cooled, use a small pastry tip to cut out the centers of each cupcake. Then fill each center with your mixture.
Buttercream
- 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.
- Transfer mixture into pastry bag with desired tip, and pipe onto each cupcake.
- Top each cupcake with any left over cookie crumbles and full cookies for decoration.
- serve and enjoy!
Tried this recipe?Let us know how it was!