Cookie Butter-Filled Biscoff Cupcakes
Super soft and moist Biscoff Cupcakes filled with cookie butter and creamy frosting.
Servings: 20
Ingredients
For the Biscoff Cupcakes
- 10 tablespoon (141g) unsalted butter
- 2 ⅓ cup (290g) all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar
- 3 tablespoon avocado oil or canola oil
- 2 large eggs
- 1 cup (240ml) milk
- 2 teaspoon pure vanilla extract
- 4 Biscoff cookies crumbled
For the Biscoff Buttercream
- 1 cup (227g) unsalted butter
- ½ cup (120ml) Biscoff spread, plus more for filling or cookie butter
- 4 cups powdered sugar
- 2 tablespoon milk
- 1 teaspoon pure vanilla extract
- Biscoff cookies for topping
Instructions
To Make the Biscoff Cupcakes
- Preheat the oven to 350°F.
- Place the butter in a light-colored saucepan and melt over high heat. Once the butter begins to bubble, reduce the heat to medium-low. Stirring every so often to keep the milk solids from burning and sticking to the bottom of the pan, continue to cook the butter until it turns an amber-colored brown and the milk solids have darkened. This will take 5 to 8 minutes. It is done when the brown butter smells nutty and toasty. Pour the brown butter into a heat-safe container. Set aside to cool.
- In a large mixing bowl, stir together the flour, both sugars, baking powder, cinnamon and salt. Set aside.
- Pour the oil and vanilla into the browned butter and stir to combine.
- Make a well in the center of the dry ingredients. Add the butter mixture, eggs, and milk. Whisk until the batter begins to thicken then switch to a rubber spatula. Stir together the batter until combined.
- Line 2 muffin tins with 20 cupcake liners. Use a spring-loaded cookie scoop to fill the liners up half way.
- Sprinkle a pinch of cookie crumbs (about 2 teaspoons) on each cupcake. Every distribute the rest of the batter. Top the cupcakes with more crumbs.
- Bake the cupcakes for 20 to 22 minutes, or until a toothpick inserted into their centers comes out clean or with a few moist crumbs. Allow the cupcakes to cool on a wire rack.
- Once cool, use the tip of a knife or an apple corer to remove the centers of the cupcakes. Do not cut all the way through.
To Make the Biscoff Buttercream
- Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.
- Turn the mixer off and add the powdered sugar, milk, and vanilla. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally. Add the biscoff spread and mix to combine.
- Turn up the speed and mix at medium-high speed for 3 to 5 minutes, until the buttercream is light and fluffy.
To Assemble
- Fill a piping bag fitted with a 1M piping tip with biscoff spread. Pipe about 1 tablespoon into the cupcake centers.
- Fill a piping (the same one as the filling is fine) with buttercream. Pipe swirls on top of the cupcakes. Finish with biscoff cookies, if desired.
- If you are reusing the piping bag as the filling, squeeze out a bit of the buttercream first to "clean it out" then fill and reused the buttercream.
Notes
Store the biscoff cupcakes at room temperature for up to 3 days. I recommend keeping them in a large lidded container - preferably with an air-tight seal vs a box.
Freeze unfrosted cupcakes by wrapping bundles of six cupcakes tightly in plastic wrap. Store in the freezer for up to 3 months.