Biscoff Cupcakes
Soft Biscoff cookie cupcakes filled with melted cookie butter and topped with rich Biscoff buttercream.
Ingredients
Ingredients
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup Biscoff cookie crumbs
- 1/2 cup unsalted butter room temperature
- 3/4 cup white granulated sugar
- 1 teaspoon pure vanilla bean paste
- 1/8 cup sour cream room temperature
- 2 large eggs room temperature
- 1/2 cup buttermilk room temperature
- 1/3 cup Biscoff cookie butter melted, for filling
- 2 cups unsalted butter room temperature (for frosting)
- 1 cup Biscoff cookie butter room temperature (for frosting)
- 3 cups powdered sugar
- 1/2 teaspoon salt for frosting
- 1 teaspoon pure vanilla bean paste for frosting
- 1/4 cup Biscoff cookie butter melted, for drizzle
- 6 Lotus Biscoff cookies halved, for garnish
- 1/4 cup Biscoff cookie crumbs for garnish
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
- In a medium bowl sift together the flour, baking powder, baking soda, and salt, then whisk in the Biscoff cookie crumbs and set aside.
- In a large mixing bowl beat 1/2 cup unsalted butter and the granulated sugar with a mixer on high speed for 3 minutes until pale and fluffy, scraping down the bowl as needed.
- Add the sour cream and vanilla bean paste to the butter mixture and mix on medium speed until just combined.
- Add the eggs one at a time, mixing on medium speed after each addition until fully incorporated and the batter looks smooth.
- With the mixer on low speed add the dry ingredients in 2 additions, alternating with the buttermilk, beginning and ending with the dry ingredients, and mix just until combined; do not overmix.
- Divide the batter evenly among the 12 liners, filling each about 3/4 full, then smooth the tops gently.
- Bake for 18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely, about 45 minutes.
- When the cupcakes are cool, use a small knife or apple corer to remove a 1/2 inch wide plug from the center of each cupcake, cutting about 2/3 of the way down.
- Melt 1/3 cup cookie butter in the microwave for about 20 seconds until pourable, then spoon it into the center of each cupcake just to the top, and place the removed cake plugs back on top if desired.
- For the frosting, in a large bowl beat 2 cups unsalted butter and 1 cup cookie butter with a mixer on medium high speed for 2 to 3 minutes until smooth and creamy.
- With the mixer on low speed gradually add the powdered sugar and 1/2 teaspoon salt, mixing until fully combined, then add the vanilla bean paste and increase the speed to medium high; beat for 2 to 3 minutes until light and fluffy.
- Transfer the frosting to a piping bag fitted with a large star or round tip and pipe generous swirls on top of each filled cupcake.
- Melt 1/4 cup cookie butter in the microwave for about 15 to 20 seconds until fluid, then drizzle it over the frosted cupcakes.
- Garnish each cupcake with half of a Lotus Biscoff cookie and a sprinkle of Biscoff cookie crumbs before serving.
Notes
- Use room temperature ingredients for the batter and frosting so the mixture blends smoothly and bakes evenly.
- Do not overmix the batter after adding the flour or the cupcakes can turn dense instead of soft.
- Let the cupcakes cool fully before filling to keep the cookie butter center gooey instead of soaking into the cake.
- If the frosting seems too soft to pipe, chill it for 10 to 15 minutes, then rewhip briefly before using.
- Do not overmix the batter after adding the flour or the cupcakes can turn dense instead of soft.
- Let the cupcakes cool fully before filling to keep the cookie butter center gooey instead of soaking into the cake.
- If the frosting seems too soft to pipe, chill it for 10 to 15 minutes, then rewhip briefly before using.