These delicious Biscoff Cupcakes have a super light and fluffy crumb. They are topped with a luscious Biscoff Cream Cheese Frosting, Cookie Butter Drizzle and Speculoos Cookies.
30 to 45ml (2 to 3 tablespoons)Heavy / Thickened Cream
6Biscoff Cookiesor Speculoos Cookies
Instructions
Biscoff Cakes
Preheat your oven on 160 degree Celsius / 325 degree Fahrenheit. Prepare a Muffin pan with Paper Liners.
Place the Brown Sugar and Eggs in a large mixing bowl and whisk well for a couple of minutes or until bubbly. Whisk in the Oil, Cream and melted (and cooled down) Biscoff Spread.
Add the sifted Self-Rising Flour and whisk until you get a thick, shiny batter with no lumps (see note 1).
Scoop the batter into the prepared muffin pan, filling about half to two-third of the liners. Bake for about 20 minutes or until lightly puffed and a toothpick should come out clean (see note 2). Transfer onto a cooling rack and leave to cool down completely.
Once cool, carve out the centre of each cupcake using a small knife or apple corer. Melt the Biscoff Butter (for the filling) in the microwave until very liquid then pour in each holes to fill the cupcakes (See note 3). Set aside to set.
Cream Cheese Frosting & Toppings
Slightly melt the Biscoff Spread in the microwave until liquid. Set aside to cool down for 5 minutes.
Place the room temperature Cream Cheese and the melted spread in a large mixing bowl (is using a hand mixer) or the bowl of your stand mixer fitted with the paddle attachment. Mix on medium-high speed for 2 to 3 minutes, or until fully combined and no lumps remain.
Sift in the Icing Sugar and mix on low to medium speed until combined. Stop to scrape the sides and bottom of the bowl if required.
Add 2 tablespoons of Cream and mix until smooth. If the frosting seems too thick, mix in one more tablespoon.
Place the frosting in a piping bag fitted with a star tip and pipe over the cupcakes.
Optionally, melt a little bit more Biscoff Spread and drizzle it over the Frosting.
Cut each Biscoff Cookies in half and press them into the Frosting (see note 4).
Video
Notes
Self-Rising Flour: to make your own self-rising flour, use the same quantity of Plain / All-Purpose Flour and add 1 1/2 teaspoon of Baking Powder (and a pinch of salt optionally).
Make sure to stop mixing as soon as combined to avoid over-working the mixture, which would result in a tougher, drier cake.
The top of the cupcakes will be a bit crispy and feel hard - that's normal! The centre of the cakes will be very soft.
I used a piping bag for precision but you can also just use a small spoon to fill the centre of the cupcakes. You can also use a Crunchy Biscoff Spread instead of a smooth one to add more texture to the cupcakes.
Press the Biscoff Biscuit into the frosting just before serving. Once frosted, these cupcakes need to be stored in the fridge which tends to make the cookies go soggy.