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Biscoff Cupcakes with Biscoff Buttercream Recipe

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4 from 42 reviews

These Biscoff Cupcakes with Biscoff Buttercream are moist, fluffy cupcakes filled and topped with rich Biscoff spread and a luscious buttercream frosting, perfect for a delightful treat.

Ingredients

Units Scale

Cupcakes

  • 100 g Unsalted butter (room temperature)
  • 50 g Granulated sugar
  • 50 g Brown sugar
  • 1 Egg (room temperature)
  • 135 g All purpose
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Baking powder
  • 1/4 taspoon Salt
  • 100 g Whole milk (room temperature, full fat (3%))
  • 1/2 teaspoon White vinegar
  • 1/2 teaspoon Baking soda

Pastry Cream

  • 250 g Whole milk
  • 50 g Granulated sugar
  • 30 g Egg yolk (approx. yolk of 2eggs)
  • 12 g Corn starch
  • 13 g All purpose flour
  • 25 g Unsalted butter (room temperature, 82% fat content – will be used while making the pastry cream)

Biscoff Buttercream & Filling

  • 65 g Biscoff spread (store bough or homemade)
  • 75 g Unsalted butter (room temperature, 82% fat content – will be used while making the butter cream )
  • 100 g Biscoff spread (to fill the cupcakes)

Decoration

  • Biscoff cookies (to decorate)

Instructions

  1. Pastry cream: In a large enough bowl with the help of a Hand whisk, mix together sugar and egg yolk until slightly fluffy for about 1-2 minutes
  2. Pastry cream: Mix in corn starch and flour until throughly incorporated and have a smooth paste
  3. Pastry cream: Bring milk to simmering in a saucepan on medium heat. Make sure it is simmering but not crazy boiling
  4. Pastry cream: Pour the warm milk over the egg yolk mixture slowly while whisking vigorously with a Hand whisk.
  5. Pastry cream: Pour the mixture back into the saucepan and cook on medium heat for a few minutes until it thickens. Concretely it is approximately 1 min after the first boil. It might get lumpy first, don’t worry just keep whisking and the cream will get smooth and glossy
  6. Pastry cream: If in doubt, strain the pastry cream for a lump-free, creamy end result
  7. Pastry cream: Add in room temperature soft butter and mix with a Rubber spatula until completely incorporated. It is worth to add the butter in 3 stages and mix well after each addition
  8. Pastry cream: Place the cream into a shallow bowl and cover the entire surface with plastic wrap to avoid skin forming on top. Let it cool to room temperature
  9. Make the Biscoff mousseline cream (German buttercream): Crème mousseline can be made with room temp pastry cream, room temp butter, and Biscoff spread. Make sure everything is at room temp otherwise the mixture might curdle
  10. Make the Biscoff mousseline cream (German buttercream): Whip room temp butter first for 1-2 minutes, then mix in Biscoff spread
  11. Make the Biscoff mousseline cream (German buttercream): Start adding in the room temperature pastry cream in 4 stages until cream reaches a stable yet fluffy texture. Do not over whip the mixture as it can become runny
  12. Make the Biscoff mousseline cream (German buttercream): Place the cream into the fridge for half an hour while preparing the cupcakes
  13. Cupcakes: Heat oven to 175 C / 347°F (no fan)
  14. Cupcakes: With an Electric hand mixer whip room temperature butter and sugar together until pale and fluffy then whip the egg in. Do not overbeat
  15. Cupcakes: Sift flour, salt, cinnamon and baking powder together, this is the “dry ingredients”, while the room temp milk is your wet ingredient
  16. Cupcakes: Start adding the dry and wet ingredients into the batter in the following 4 steps: wet, dry, wet, dry. With a Rubber spatula fold each time
  17. Cupcakes: Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the cupcake batter. This is the secret ingredient to keep the cupcakes moist without the taste of vinegar of course!
  18. Cupcakes: Spoon or pipe the mixture into Cupcake pan till approx. ¾. This batch makes 6 large cupcakes
  19. Cupcakes: Bake for 25 min or until a skewer inserted comes out clean then let them cool on a cooling rack before filling and decorating
  20. Assembling: Once the cupcakes cooled to room temperature, make a small hole on each of them and fill them with the Biscoff spread
  21. Assembling: Pipe frosting on top, then decorate with more Biscoff spread and Biscoff cookies
  22. Assembling: Store in the fridge for 2-3 days

Notes

  • Let the pastry cream cool to room temperature covered with plastic wrap to avoid skin forming.
  • Make sure all ingredients used for the buttercream are at room temperature to prevent curdling.
  • The vinegar and baking soda mixture is the secret to keeping the cupcakes moist without adding vinegar taste.
  • Store finished cupcakes in the fridge for 2-3 days to preserve freshness.

Find it online: https://yumfoodusa.com/biscoff-cupcakes-with-biscoff-buttercream-recipe/