Biscoff Cupcakes

Tender yellow cupcake batter mixed with Biscoff cookie butter, filled with a cookie butter filling and topped with a cookie butter flavored buttercream frosting.

Course Dessert

Cuisine American

Prep Time 35

Cook Time 20

Total Time 55

Servings

Calories 366kcal

Author Brandie Skibinski

Ingredients

Cupcakes:

1 box yellow cake mix (I used Duncan Hines Classic Yellow)
1 cup water
3 large eggs
½ cup vegetable oil
½ cup Biscoff cookie butter

Filling:

¼ cup Biscoff cookie butter

Buttercream Frosting:

1 cup unsalted butter, softened to room temperature
1 cup Biscoff cookie butter
½ Tablespoon vanilla extract
pinch of salt
3-4 cups powdered sugar
4-5 Tablespoons heavy cream

Instructions

Preheat the oven to 350F degrees and line two muffin tins with cupcake liners. Spray the inside of the liners lightly with nonstick cooking spray.
In a large bowl, using an electric hand mixer or stand mixer, combine 1 box yellow cake mix, 1 cup water, 3 large eggs, ½ cup vegetable oil and ½ cup Biscoff cookie butter until fully combined.
Fill each liner just a bit more than half full.
Bake on the middle oven rack for about 20 minutes or until the cupcake springs back after pressing it. I recommend only baking one muffin tin at a time for even baking. Or if you are cooking on two racks that you occasionally rotate the racks as different parts of the oven can heat unevenly. Note: doing this may add to the baking time as you lose heat every time you open the oven door to rotate the muffin tins.
Let them cool completely then core the center of each cupcake using a cupcake corer, small spoon or a large straw. I suggest not to core too deep and make sure to leave a little bit of cake at the bottom.
Microwave ¼ cup Biscoff cookie butter for about 10-15 seconds or until you can stir and pour it easily. Spoon or gently pour the cookie batter into each of the cupcake holes and set aside.
For the frosting: In a large bowl, cream 1 cup unsalted butter, softened to room temperature and 1 cup Biscoff cookie butter using a hand or stand mixer.
Beat in ½ Tablespoon vanilla extract and pinch of salt.
Then, mix in 3-4 cups powdered sugar, one cup at a time. As it thickens, slowly add 4-5 Tablespoons heavy cream heavy cream until you reach the desired consistency. (Note: you will use more powdered sugar for a thicker consistency and less powdered sugar for a thinner consistency.)
Using a butter knife or piping bag with a Wilton 1M Tip, spread or pipe on the buttercream onto each cupcake.
Optional: Drizzle on a little melted cookie butter on top of the frosting (making sure it has cooled a little first) and sprinkle on a bit of crushed Biscoff cookies to decorate.

Notes

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.

Nutrition