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

Course cake, cupcake, Dessert, Snack

Servings 20 Cupcakes

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

Instructions

 

Vanilla Cupcakes

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

Biscoff Cookie Butter Chantilly

• Add the icing sugar to the cold heavy cream and slightly beat them together.
• 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.
• Place the chantilly in a piping bag.
• Make holes in the cupcakes, fill them with the Biscoff chantilly and close them back .

Biscoff Buttercream

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

Garnish

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