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A Biscoff cupcake on a cake stand surrounded by more cupcakes.
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Biscoff Cupcakes

Delicious Biscoff cupcakes (made with both Biscoff biscuits and spread to really pack in the flavour) topped with smooth Biscoff buttercream and finished with a crunchy Biscoff Biscuit.
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12 cupcakes
Calories 443kcal
Author Charlotte Oates

Ingredients

For the cupcakes

  • 105 g soft margarine or butter which is soft at room temperature
  • 90 g soft light brown sugar you can use dark brown or muscovado sugar if you prefer
  • 180 g smooth Lotus Biscoff spread
  • 90 g self-raising flour
  • 90 g Lotus Biscoff biscuits 12 biscuits
  • 3 medium eggs
  • 1 tsp baking powder

For the buttercream

  • 160 g smooth Lotus Biscoff spread
  • 80 g butter soft at room temperature
  • 120 g icing sugar
  • A little milk

To decorate

  • 12 Lotus Biscoff biscuits

Instructions

Make the cupcakes

  • Pre-heat your oven to 160°C/140°C fan.
  • Line a muffin tin with 12 cupcake cakes.
  • Finely grind the Biscoff biscuits (90g) - I use a pestle and mortar, but you could also use a food processor or pop them into a food bag and bash them with a rolling pin.
  • Place all of your cake ingredients into a large bowl (ground Biscoff biscuits, 105g margarine, 90g brown sugar, 180g Biscoff spread, 90g self-raising flour, 3 medium eggs, 1 tsp baking powder).
    Beat together the ingredients until fully combined - if you're using an electric mixer, keep the speed low.
  • Divide your cake mixture between the 12 pre-prepared cupcake cases.
  • Bake for c. 20 minutes until a skewer inserted into the centre come out clean.
  • Once baked, pop the cakes onto a wire rack to cool completely.

While the cupcakes are cooling, make the buttercream

  • Beat together the Lotus Biscoff Spread and butter until fully combined and soft. Either use an electric mixer on a low speed or beat by hand.
  • Add the icing sugar (a tablespoon at a time). Beat in each addition of icing sugar until fully combined before adding more.
  • Check the consistency of your buttercream, it should be soft but not runny. If it is a little too stiff then add little milk (no more than one teaspoon at a time). Fully beat in each addition and recheck the consistency before adding more.

Decorate your cupcakes

  • Pipe your Biscoff buttercream onto your cupcakes (I used a piping bag fitted with a JEM1B star nozzle).
  • Top each cupcake with a Biscoff biscuit.

Nutrition

Calories: 443kcal | Carbohydrates: 49.9g | Protein: 2.9g | Fat: 25.8g | Saturated Fat: 8.6g | Sodium: 240.4mg | Fiber: 0.7g | Sugar: 33.5g