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Biscoff Cupcakes
Biscoff Cupcakes are the most delicious semi-homemade dessert! Made from yellow cake mix, filled with Biscoff cookie butter and topped with a creamy homemade Biscoff buttercream frosting!
DECADENTLY EASY CUPCAKES
Are you a fan of cookie butter (a.k.a. Biscoff cookie butter). If you have never tried this delicious stuff, you are missing out! It used to be you could just get the cookies, then Biscoff took it a step further and created cookie butter (it has the texture of peanut butter) and it tastes just like the lightly spiced cookie! Lots of other brands make it now. Stores have created their own version. Trader Joe’s has a yummy version as well. For this recipe we take a boxed yellow cake mix and turn it into sweet, soft Biscoff flavored cupcakes with a creamy surprise filling. No one will ever know these started with a cake mix!
FREQUENTLY ASKED QUESTIONS:
What is cookie butter? It is made from finely ground Biscoff cookies (also called Speculoos cookies) along with other ingredients like flour and butter and sugar. It has the texture of peanut butter but it is sweeter. Biscoff (speculoos) cookies are a lightly spiced cookie and have a very unique taste. I’d like to describe them similar to gingerbread but they just are their own category and not like gingerbread. Think more caramel flavored. Where of I find cookie butter in the grocery store? As I said earlier, you can buy the name brand cookie butter called Biscoff. You may see it named “Cookie Butter” or “Speculoos Cookie Butter”. You can generally find it where the peanut butter and other nut butters are located. You may even find it where to condiments are located. My Kroger has a display of it in the bakery section. How do I keep the cookie butter from sticking to the measuring up? This is what I do for sticky ingredients like honey and peanut butter. Spray your measuring cup with a little nonstick cooking spray before measuring. The cookie butter will slide right out! Can I turn these cupcakes into a cake? Yes. This can be made in a 9×13-inch cake pan. Just use the baking times that are on the back of your cake mix box. For the filling part, treat this like a poke cake recipe, use the end of a wooden spoon to poke some holes in the cake once baked to pour the melted cookie butter in and then once the cake has completely cooled, you can add the homemade buttercream frosting. I’m worried these will be too rich or sweet, what can I do? This is a slightly decadent cupcake, I like cookie butter but what if you need to cut the sweetness a bit, here is what I would suggest. You can certainly forgo coring the cupcakes and adding cookie butter to the center. Or you can change up the cupcake flavor and leave out the cookie butter in the cupcake batter, try using just a vanilla or plain chocolate cupcake instead. What do I do if my buttercream frosting is too runny? Add a bit more powdered sugar and mix well before assessing the consistency again. How to store leftover cupcakes? You can store these cupcakes in an airtight container for up to 3 days. They can be frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
yellow cake mix– I used Duncan Hines Classic Yellow, but any cake mix will do. If you choose a different brand, you’ll need to use the specific ingredients and quantities mentioned on the back of that brands box. Different brands will require different amounts of eggs, water, oil, etc. Additionally, you can use a Homemade Yellow Cake Mix as well.
water
large eggs
vegetable oil
Biscoff cookie butter– this is used both in the frosting and in the cake filling. If you prefer a different brand of cookie butter, you can use that. Biscoff is just a common brand that most everyone knows and tends to prefer.
unsalted butter– softened to room temperature to be used in the buttercream frosting. Here are some tips on How To Soften Butter Quickly.
powdered sugar
vanilla extract
heavy cream – if you have never used heavy cream in a buttercream frosting, then now is the time! It creates the perfect texture for this frosting.
salt
HOW TO MAKE BISCOFF CUPCAKES
Preheat the oven to 350F degrees and line two muffin tins with cupcake liners. Spray the inside of the liners lightly with nonstick cooking spray. In a large bowl, using an electric hand mixer or stand mixer, combine the yellow cake mix, water, eggs, oil and Biscoff cookie butter until fully combined. Fill each liner just a bit more than half full.
Bake on the middle oven rack for about 20 minutes or until the cupcake springs back after pressing it. I recommend only baking one muffin tin at a time for even baking. Or if you are cooking on two racks that you occasionally rotate the racks as different parts of the oven can heat unevenly. Note: doing this may add to the baking time as you lose heat every time you open the oven door to rotate the muffin tins.
Let them cool completely then core the center of each cupcake using a cupcake corer, small spoon or a large straw. I suggest not to core too deep and make sure to leave a little bit of cake at the bottom. Microwave ¼ cup of cookie butter for about 10-15 seconds or until you can stir and pour it easily. Spoon or gently pour the cookie batter into each of the cupcake holes and set aside.
For the frosting: In a large bowl, cream the softened butter and cookie butter together using a hand or stand mixer. Beat in the vanilla extract and pinch of salt.
Then, mix in the powdered sugar, one cup at a time. As it thickens, slowly add the heavy cream until you reach the desired consistency. Using a butter knife or piping bag with a Wilton 1M Tip, spread or pipe on the buttercream onto each cupcake.
Optional: Drizzle on any leftover melted cookie butter and sprinkle on a bit of crushed biscoff cookies to decorate.
CRAVING MORE RECIPES?
Homemade Pumpkin Cupcakes
Gingerbread Cupcakes
Hostess Cupcakes
Coca Cola Cupcakes
Cherry Chocolate Chip Cupcakes
Banana Pudding Cupcakes
Wedding Cake Cupcakes
Green Velvet Cupcakes
Pecan Pie Cupcakes
Print
Biscoff Cupcakes
Tender yellow cupcake batter mixed with Biscoff cookie butter, filled with a cookie butter filling and topped with a cookie butter flavored buttercream frosting.
Course DessertCuisine American
Prep Time 35 minutes minutesCook Time 20 minutes minutesTotal Time 55 minutes minutes
Servings 24
Calories 366kcal
Author Brandie @ The Country Cook
IngredientsCupcakes:1 box yellow cake mix (I used Duncan Hines Classic Yellow)1 cup water3 large eggs½ cup vegetable oil½ cup Biscoff cookie butterFilling:¼ cup Biscoff cookie butterButtercream Frosting:1 cup unsalted butter, softened to room temperature1 cup Biscoff cookie butter½ Tablespoon vanilla extractpinch of salt3-4 cups powdered sugar4-5 Tablespoons heavy cream
InstructionsPreheat the oven to 350F degrees and line two muffin tins with cupcake liners. Spray the inside of the liners lightly with nonstick cooking spray.In a large bowl, using an electric hand mixer or stand mixer, combine 1 box yellow cake mix, 1 cup water, 3 large eggs, ½ cup vegetable oil and ½ cup Biscoff cookie butter until fully combined. Fill each liner just a bit more than half full.Bake on the middle oven rack for about 20 minutes or until the cupcake springs back after pressing it. I recommend only baking one muffin tin at a time for even baking. Or if you are cooking on two racks that you occasionally rotate the racks as different parts of the oven can heat unevenly. Note: doing this may add to the baking time as you lose heat every time you open the oven door to rotate the muffin tins. Let them cool completely then core the center of each cupcake using a cupcake corer, small spoon or a large straw. I suggest not to core too deep and make sure to leave a little bit of cake at the bottom. Microwave ¼ cup Biscoff cookie butter for about 10-15 seconds or until you can stir and pour it easily. Spoon or gently pour the cookie batter into each of the cupcake holes and set aside. For the frosting: In a large bowl, cream 1 cup unsalted butter, softened to room temperature and 1 cup Biscoff cookie butter using a hand or stand mixer. Beat in ½ Tablespoon vanilla extract and pinch of salt. Then, mix in 3-4 cups powdered sugar, one cup at a time. As it thickens, slowly add 4-5 Tablespoons heavy cream heavy cream until you reach the desired consistency. (Note: you will use more powdered sugar for a thicker consistency and less powdered sugar for a thinner consistency.) Using a butter knife or piping bag with a Wilton 1M Tip, spread or pipe on the buttercream onto each cupcake. Optional: Drizzle on a little melted cookie butter on top of the frosting (making sure it has cooled a little first) and sprinkle on a bit of crushed Biscoff cookies to decorate.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NutritionCalories: 366kcal | Carbohydrates: 42g | Protein: 3g | Fat: 21g | Sodium: 167mg | Fiber: 0.3g | Sugar: 30g
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