Biscoff Cupcakes

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“Betcha can’t eat just one”. That’s the way I felt when I tasted my Biscoff Cupcakes. For a couple of days I toyed around with the idea of baking with either peanut butter, Nutella or Biscoff. Seriously I don’t even know why I gave it to much thought. Given a choice of the three, it’s Biscoff hands down.

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This cookie spread is something I do and don’t like to have on hand. Those of you that have had it and love it know what I mean. From the minute I made the batter I knew I wouldn’t be able to have too many of these in the house. To my great surprise Gabbi said she liked them. One bite was good for her and then she was off to her new fave, waffles.

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Using 2 ½ cups of sugar, plus one cup of Biscoff gave me a slight case of the heebie jeebies at first. To my utter delight and surprise these were not overly sweet. Even with the addition of the Chocolate Biscoff Ganache.

Let me say that again, “Chocolate Biscoff Ganache!!”

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I used my jumbo muffin pan without paper liners and my mini bundt tin for baking. One unexpected tasty delight was the slight crust that formed around the rims. It was like having a Biscoff cookie at first bite and was the perfect
contrast in texture. Even more reason to get them out of the house.
I have approximately 1/3 cup of Biscoff leftover, a cup of the Chocolate Biscoff Ganache, plus leftover caramelized hazelnuts. Sweet Mother of Pearl that is a sinful combination, whatever shall I do with it?

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Biscoff Cupcakes – Adapted from the Food Librarian’s Biscoff Speculoos Cookie Butter Bundt
3 cups all purpose flour
1 tsp baking powder
1 tsp salt (I only used ½ tsp)
2 ½ cups sugar
1 cup (2 sticks of unsalted butter), at room temperature
1 cup of Biscoff
4 eggs, room temperature
½ cup milk
Simple Syrup
Chocolate Biscoff Ganache -Adapted from a Beautiful Bite
6 oz semisweet chocolate
4 oz milk chocolate chips
1/3 cup Biscoff
¾ cup heavy cream

Preheat the oven to 350°. Grease and flour a jumbo muffin tin or use paper liners. I also used my mini bundt pan. Sift together the flour, baking powder and salt. Cream the butter, Biscoff and sugar until light and fluffy, approximately five minutes. Add eggs one at a time, beating well after each addition. Add the flour mixture in three additions alternately with the milk. Beginning and ending with the flour. Please see the note at the bottom for why this is necessary.

The easiest way to fill muffin tins and mini bundt pans with a heavier batter is to pipe it into the pans from a large pastry bag. Fill the tins 2/3 full and bake for 40-50 minutes. Baking temperature and times may vary with each oven. Remove from oven and let cool in pans for 10-15 minutes. Then turn out onto a wire rack. I applied a light brushing of simple syrup to them just because I’m in the habit of doing so. You can easily do without this step. Allow them to cool completely before applying the ganache.

For the Ganache – Coarsely chop semi sweet chocolate and add to a heavy medium size saucepan with the milk chocolate chips, Biscoff and heavy cream. Stir constantly over low heat until ingredients are melted and the mixture is smooth. The original directions suggest letting the mixture cool for 3-4 minutes before pouring on cake. I was totally distracted by nibbling on a piece of the cupcake and let it sit for six minutes. Trust me, there was no harm done.

***Using both the jumbo muffin pan and mini bundt tin, yielded 12 very generous servings.

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FYI adding flour first and last to cake batter click here.


16 thoughts on “Biscoff Cupcakes

  1. You are going to come back in your next life as one of the sweet treats you make!!! These look so decadent and rich! Ramon just walked by and lovingly looked at the photos. Uh, NO, Mr. Diabetic Man! You may NOT indulge! But these would be great for a ladies’ luncheon. They’re pretty!

  2. 12 generous cupcakes should just about be enough for me. :) These looks so delicious and moist!! I love how you turned the muffins upside down and glazed them with the chocolate ganache… I am definitely going to be trying that. :)

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