Biscoff Filled Cookie Butter Cupcakes Recipe

Step 1

Preheat the oven to 350ºF. Line a 12-cup cupcake pan with cupcake liners. Set aside.

Step 2

Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together at high speed until light and fluffy, 4-5 minutes. *Alternatively, use an electric hand mixer and a large mixing bowl.

Step 3

Add the eggs to the bowl and beat at high speed until light and voluminous.

Step 4

Combine the flour and baking powder and add it to the bowl. Beat on a low speed just until combined. *Do not overmix or your cupcakes will be dry.

Step 5

Divide the cupcake batter evenly between the cupcake liners, filling each about ¾ full.

Step 6

Place the pan on the center rack of the preheated oven. Bake for 18 minutes, or until the cupcakes have risen and are a pale golden brown. Transfer pan to a cooling rack and set aside to cool.

Step 7

Briefly heat ¼ cup of Biscoff spread in the microwave - just until it’s a little runnier than usual.

Step 8

Use a corer to remove the center from the cooled cupcakes. *Be careful not to push the corer all the way down through the bottom of the cupcakes. Add a teaspoon of Biscoff to each hole.

Step 9

Cookie Butter Frosting

Step 10

To make the buttercream, add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on a medium speed for 2-3 minutes, until creamy. Add the powdered sugar ½ cup at a time. Once all the powdered sugar has been added, beat on medium speed for 2 minutes.

Step 11

Add the Biscoff spread to the mixing bowl, increase the speed to medium-high, and beat for 5 minutes.

Step 12

Add the boiling water and beat at low speed - this will change the buttercream to a smoother consistency.

Step 13

Decorating

Step 14

Transfer the buttercream to a piping bag fitted with a star tip. Pipe buttercream swirls on top of each cupcake.

Step 15

Warm the remaining Biscoff spread in the microwave for a few seconds or until it is pourable. Drizzle the warm Biscoff spread over the cupcakes then add Biscoff cookies on top of each cupcake. Enjoy!

Step 16

Store cupcakes in an airtight container in the fridge for up to 3 days. Unfrosted cupcakes may be frozen for up to 1 month.