Biscoff Cookie Cupcakes Recipe

Hey everyone,

Here I am, back finally with another baking post and while having a quiet day in the house i decided to whip up a batch of cupcakes, but not just any cupcakes. Biscoff cupcakes! You know the little biscuits that come in the red packet when you order a coffee? Yep, thats them but cupcake version. I am telling you, you HAVE to try these, they are to die for!!! This time the recipe is not one of my own, its the recipe of the lovely Jane from Jane’s Patisserie .


Vanilla Cupcakes
175g Butter
175g Light Brown Sugar
3 large free range eggs
175g Self Raising Flour
1-2 tsp vanilla
1-2 tbsp whole milk

Biscoff Cookie Butter Buttercream
150g butter
300g icing sugar
200g Biscoff Cookie Butter
0-60ml whole milk – if needed


I also bought some of the actual biscuits which i crumbled up and used to decorate at the end.


Heat your oven to 180C and line a muffin tin with 12 cases. Beat the butter with the light brown sugar until fluffy then combine the eggs, self-raising flour and vanilla with the butter/sugar mix until well combined. Add some milk if you need in case the mixture is too soft. Spoon the mixture into the cupcake cases and bake in the oven for 16-18 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – Leave to cool.



To make the buttercream: Beat the butter with an electric mixer for a couple of minutes. Gradually add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth. Add the Cookie Butter to the buttercream and continue mixing, and gradually add the milk until you reach the desired texture. Beat for another 5 minutes.

For tips on making your cakes as delicious as possible check out my post on  Top Tips for the Best Cakes


I thought that before adding the frosting i would put on a thin layer of the spread itself on the cupcake just to give more of the biscuit flavour, especially as the cake mixture itself doesn’t contain any of the spread. The reason for this is as Jane said on her blog, when baked the spread loses its flavour so there is no point.

For future reference, I had a lot of frosting left over so just keep that in mind when baking them depending on how much frosting you like to use.

I then spooned on the icing giving them a more rustic look. In a ziplock bag i crushed a few biscuits and sprinkled them on top!

IMG_0020IMG_0019 2

I really, really hope that you make these. They are gorgeous!


CC xoxo



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