Biscoff Cupcakes with Biscoff Buttercream

Delicious and moist vanilla cupcakes, with an amazing light and flavorful Biscoff chantilly. The frosting is a Biscoff buttercream. The Biscoff cookie butter and drizzle and the half lotus on the top makes the cupcakes perfect.

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Biscoff Cupcakes with Biscoff Buttercream

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Prep Time 30 minutes mins

Cook Time 22 minutes mins

Servings: 20 Cupcakes

Course: cake, cupcake, Dessert, Snack

Ingredients Method

Ingredients

  

Vanilla Cupcakes

• 125 gr Unsalted butter 1/2 cup
• 200 gr Granulated sugar 1 cup
• 2 Eggs
• 190 gr All-purpose flour 1 + 1/2 cup
• 1 tsp Baking Powder
• 1/2 tsp Baking soda
• 180 ml Milk 3/4 cup
• 1 tsp Vanilla Extract

Biscoff Chantilly Filling

• 100 gr Heavy Cream 1/2 cup (minus 1.5tbsp)
• 8 gr Icing Sugar 1 tbsp
• 30 gr Biscoff cookie butter 2 tbsp

Biscoff Butter Cream

• 150 gr Unsalted butter 2/3 cup
• 250 gr Icing sugar 1 cup/ 2tbsp
• 180 gr Biscoff Cookie Butter 3/4 cup

Garnish (optional)

• 10 Lotus biscuits
• 3 tbsp Biscoff cookie butter for the drizzle

Method

 

Vanilla Cupcakes

1. Beat the cutter and the sugar until creamy.
2. Add the eggs, one at the time while mixing.
3. Sift and add the dry ingredients : flour, baking powder, and baking soda.
4. Add the milk and the vanilla extract, mix until well incorporated.
5. Divide the batter into 20 to 22 cupcake liners.
6. Bake the cupcakes for 20 to 25 minutes in an over preheated to 180 C / 356 F.
7. Allow the cupcakes to cool.

Biscoff Cookie Butter Chantilly

1. Add the icing sugar to the cold heavy cream and slightly beat them together.
2. Add the Biscoff Cookie Butter (if too hard, place it in a warm place or microwave it for 5 seconds), and beat everything together until the cream forms peaks.
3. Place the chantilly in a piping bag.
4. Make holes in the cupcakes, fill them with the Biscoff chantilly and close them back .

Biscoff Buttercream

1. Beat the butter that should be in room temperature for a couple for about half a minute.
2. Add the icing sugar to the butter gradually while continuously mixing until the cream is pale and fluffy.
3. Add the Biscoff cookie butter and mix again until incorporated.
4. Pipe the buttercream on the cupcake as wished.

Garnish

1. Melt the Biscoff cookie butter and drizzle on the cupcakes.
2. Add half a Lotus biscuit on the top.
3. Refrigerate for few minutes.
4. Enjoy!