I am so late to the Biscoff party. And for that, I deeply apologize.
A few months ago, you couldn’t go anywhere in the food blog world and not see Biscoff something or other. What is Biscoff you ask? It is like peanut butter in consistency, but it a spread made from ground cookies. If you have ever flown Delta, it is the spicy cookie that they give you with your Diet Coke. It is sort of like what peanut butter is to Americans, and nutella is to Italians. It is called Speculoos in some European countries, you can call it whatever you want, I just call it heaven in a jar.
I have found it in my regular grocery store, but Traders Joes makes a speculoos spread, and I always have been able to get it at World Market. If you have never tried it, do yourself a favor and pick up a jar.
These cupcakes are a great way to showcase this delicious product. These cupcakes are unique in that the tops harden a bit like a cookie, while the bottom is soft like a cupcake. I found these cute fall colored chocolate candies at Cracker Barrel of all places, and have been puttin them on everything to get into the mood for fall.
1/4 cup butter, room temperature
1/2 cup Biscoff spread
1 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups flour
1 1/4 teaspoons baking powder
1/3 cup milk
Biscoff Buttercream:
1/2 cup butter, room temperature
1/4 cup Biscoff
1 1/2 cups powdered sugar
3 Tablespoons cream
1 teaspoon vanilla
Cream together butter, Biscoff, and sugar until light and fluffy.
Add eggs and vanilla.
Add flour and baking powder. Mix until just combined.
Add the milk.
Line 12 muffin cups with liners. Divide batter evenly into cups.
Bake for 17 to 20 minutes. The top will be firm like a cookie, and the inside will be soft like a cake. Cool completely on a cooling rack.
To make the buttercream, cream together butter and Biscoff.
Slowly add powdered sugar.
Add cream and vanilla and beat until very light and fluffy.
Pipe frosting onto cupcakes and add decorations if you like.
A perfect fall cupcake.
Ingredients
- 1/4 cup butter, room temperature
- 1/2 cup Biscoff spread
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups flour
- 1 1/4 teaspoons baking powder
- 1/3 cup milk
- 1/2 cup butter, room temperature
- 1/4 cup Biscoff
- 1 1/2 cups powdered sugar
- 3 Tablespoons cream
- 1 teaspoon vanilla
Instructions
- Cream together butter, Biscoff, and sugar until light and fluffy. Add eggs and vanilla. Add flour and baking powder. Mix until just combined. Add the milk.
- Line 12 muffin cups with liners. Divide batter evenly into cups.Bake for 17 to 20 minutes. The top will be firm like a cookie, and the inside will be soft like a cake. Cool completely on a cooling rack.
- To make the buttercream, cream together butter and Biscoff. Slowly add powdered sugar. Add cream and vanilla and beat until very light and fluffy. Pipe frosting onto cupcakes and add decorations if you like.
I am Bree. I love to cook. Even more than I love to take pictures.
I can’t seem to find anything like biscoff here in Ireland, do you have any alternatives?(: X
Well, I am not really sure. Try looking for speculoos.
Amazon.com has it! Here in Germany I can’t find it either.
But I have some coming from family in the states!
You had me at Biscoff!! Off to the store for cream (and maybe some fall candies too — very cute) and then I’m baking the night away!
I hope that you love them!
Love, love, love these! I’m definitely on the bandwagon, I can’t get enough. These are stunning photos too, Bree!
Cassie recently posted..Pumpkin Yogurt Snack Cake
Thank you so much Cassie! I cannot get enough Biscoff right now. So good. And perfect for fall.
I have yet to try Biscoff. Colorado doesn’t seem to have biscoff anywhere, and believe me I checked multiple places. However, down here in the south I was able to find some, in every grocery store too! So I have picked up a jar and now it’s sitting here, taunting me because I have too many recipes stacked up to not know what to make first
And I love the little fall candies on top of your cupcakes. I’m so in the mood for fall I can’t wait
Becca – Cookie Jar Treats recently posted..Cake Slice Bakers – September 2012: Chocolate Peanut Butter Mousse Cake
Me too! Today was the first really cool day, and I was overjoyed. Try the Biscoff, you will love it!
I’ve been searching for inspiration of what to make for hubby’s birthday tomorrow…these are it!!
Biscoff is definitely amazing! I love it, and these cupcakes just look perfect for it
Carlas Confections recently posted..Garlic Hummus without Tahini
thanks Carla! Biscoff is dangerous to have around.
I love your site Bree. I am addicted to it. You have the best pics and recipes. You must’ve been reading my mind. I was just telling someone about Biscoff and how great it is. Thanks for the recipe, everyone at work is waiting for me to make this.
Thank you so much Lydia, Biscoff is amazing. I am glad that I was so late to the party.
I’m also late to the Biscoff party but better late than never, right? I have some serious problems keeping it near me — it just keeps disappearing!
Michelle recently posted..Pumpkin Biscoff Cheesecake
Me too! It is heaven in a jar.
love the cupcake top decorations!
Elizabeth@ Food Ramblings recently posted..Jerk Chicken
Thanks Elizabeth!
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Mmmmmmmmmm these look amazing!
thank you Angela! I loved these cupcakes.
What is the oven temperature, please?
350.
Hi, your cupcakes look so cute! Its could be very fun for some kids occasion like birthday! Nice post!
Vera Zecevic – Cupcakes Garden recently posted..Pumpkin Pie Cupcakes with Whipped Cream
how delicious is this
)) yumm!!!
xx
sreebindu recently posted..An Auspicious Trip in my City
Very!
These look so good. I love getting those cookies on Delta.
I had Biscoff flavored gelato in Paris and I’ve been craving it ever since. I might have to go on a search for this stuff and make these lovely cupcakes.
Eleyn @Sweetsandlife recently posted..Life: Things just got a tad more interesting around here
Yum!! It is not hard to find anymore. Most grocery stores have it. World market carries it too.
The recipe states 1/2 cup butter for the frosting but in your pictures, you show 2 sticks which would be 1 cup butter. Which one is the correct amount? Thanks, adore your site!
The written recipe. I made more frosting because of how I was going to decorate the cupcakes.
Hi, these are super yummy! I did have a question thoug, your recipe calls for 1/2 cup butter for,the buttercream but in your picture it looks like you’ve got 2 sticks?
I doubled the recipe. The written recipe is correct.
[...] Looking for something completely unique and different to serve at your next get-together? Then check out these Biscoff cupcakes with Biscoff buttercream frosting. For those not in the know, Biscoff is a peanut-butter-like spread made from ground up cookies. Adding it to an otherwise classic vanilla cupcake batter gives you cupcakes with a crunchy, cookie-like top and soft cake-like bottom. Top these beauties off with a Biscoff buttercream before tossing on a few candies, sprinkles, or any other garnishes! Source Baked Bree [...]
Hi, I don’t see a temperature on here? What temp should the oven be on? Thanks!
350.
[...] Biscoff Cupcakes with Biscoff Buttercream [...]
Biscoff Cupcakes – made them as part of Easter dessert – OMG. They were awesome.
Easy to make.
[...] on toast and/or waffles, however I wanted to try baking with it too. I discovered this recipe for Biscoff Cupcakes with Biscoff Buttercream on bakedbree.com. While the original recipe cupcakes are “cookie-like “on top, I kept mine [...]