Biscoff Butter Cup Cupcakes
I’m sad the week is over and it’s the last recipe for biscoff week! I have been experimenting with filling cupcakes with biscoff spread off and on and never quite liked the results until now. Once I made the dark chocolate biscoff butter cups and tasted the butter cup filling, I knew I had to try these cupcakes again using the same filling. And be sure to visit Naomi so you can see her latest creation and final installment for biscoff week – Biscoff Brownie Cake! I hope you enjoyed these biscoff treats from the both of this week.
And they taste perfect…how they look is another story. Haha I decided I wasn’t going to pipe the icing onto the cupcakes and was just going to spread the biscoff buttercream icing onto them. Then…then…I remembered I had some leftover of those dark chocolate biscoff butter cups and decided to garnish the tops of these cupcakes with them.
I used this peanut butter cup mold made by Wilton. For some reason, there are only 11 cavities in this mold so you’ll have one lonely cupcake that doesn’t have one that doesn’t have a biscoff butter cup in it…maybe if you threw a party, the one person that gets that cupcake gets a prize or something?
Before and after baking…
Just the steps when making the biscoff buttercream icing.
For me it’s all about taste, you can have the most perfect looking cupcakes and if they don’t taste good…their perfect looks don’t mean a thing. These cupcakes are out of this world…the biscoff buttercream icing makes them rich and this and doctored up chocolate cake mix recipe ensures a super moist cupcake every. single. time.
If a cupcake isn’t moist…I don’t want. Don’t you agree?
I’ll bet you won’t be able to have just one!!
Biscoff Butter Cup Cupcakes
Yield: 12 cupcakes
Ingredients:
Biscoff Butter Cup Filling
1/2 cup creamy biscoff spread (or cookie butter spread)
2 Tbsp unsalted butter
1/8 tsp salt
1/2 cup powdered sugar
Chocolate Cupcakes
1 (9 oz) package devil’s food cake mix (I used Duncan Hines)
1 (3.9 oz) package instant chocolate pudding mix
1/2 cup sour cream
1/2 cup vegetable oil
2 eggs
1 tsp pure vanilla extract
1/2 Tbsp instant espresso granules, dissolve it in 1/4 cup warm water
Biscoff Buttercream Icing
1/4 cup unsalted butter, softened
1/4 cup salted butter, softened
1/2 cup biscoff spread
1/2 Tbsp vanilla extract
2 cups powdered sugar
1-3 Tbsp milk
Directions:
Biscoff Butter Cup Filling
Add the biscoff spread, unsalted butter, and salt in a glass microwavable bowl and place in the microwave to heat for 20 seconds. Stir the biscoff butter mixture until thoroughly combined.
In 1/4 cup increments, stir in the powdered sugar until throughly combined.
Portion into the a chocolate cup candy mold and freeze or using a 2-3 tsp cookie scoop out filling and place on a plate and freeze for at least 30-40 minutes or until frozen solid.
Chocolate Cupcakes
Be sure to preheat your oven to 350 degrees F. Place cupcake liners in your cupcake tin.
In a large mixing bowl with a hand mixer or your stand mixer bowl using the paddle attachment, mix together all of your ingredients except the peanut butter cups for minute or two until well mixed. (Don't overmix.)
Place 3 Tbsp of cake batter in each cupcake liner using a measuring spoon or a cookie scoop.
Remove biscoff butter cup filling from freezer and unmold (if necessary). Add 1 biscoff butter cup to each cupcake and push down.
Bake for 18 to 22 minutes or until several cupcakes pricked with a toothpick come out clean. Allow the cupcakes to cool in the pan for 5 to 10 minutes.
Remove cupcakes from the pans and place them on a cooling rack & let them cool all the way. While the cupcakes are baking you can make the buttercream icing.
Biscoff Buttercream Icing
In your stand mixer bowl using the paddle attachment, mix thoroughly the softened butter and biscoff spread on low to medium speed. Add vanilla extract and mix well. Turn off your mixer and add the powdered sugar and mixing until well blended (it will look like a dough). Be careful, the powered sugar can go everywhere!
Add 1 to 3 tablespoons of milk a little bit at a time while blending on low speed. Blend until well combined. You'll start to see the icing pull from the sides of the bowl. Add a little bit more milk to get to the right thinness (to your preference). Keep blending, higher the speed, until nice and fluffy, about 5 to 7 minutes.
Using a big star tip and decorator bag, pipe icing onto cooled cupcakes or spread icing onto cupcakes using an offset spatula or butter knife. Icing can be stored in the fridge for up to a couple of weeks. Allow to sit at room temperature for at least 30 minutes before icing cupcakes.
Cupcake recipe slightly modified My Baking Addiction and Biscoff Buttercream Icing recipe is from The Little Kitchen.
Other biscoff recipes from this week:
Biscoff and Kahlua Crunch Cupcakes
Dark Chocolate Biscoff Butter Cups
Boozy Biscoff Beer Floats
Biscoff Milkshakes
Biscoff Brownie Cake
Other biscoff recipes from around the internet:
Biscoff Ice Cream
Chocolate Biscoff No Bake Cookies
Biscoff Pretzel Bites with White Chocolate
Biscoff Stuffed White Chocolate Chip Cookies
Disclosure: The biscoff folks would say “Julie who?” if you asked them about me…just wanted you to know that this is not a sponsored post, just sharing because I love am obsessed with biscoff spread. There’s an affiliate link in this post.
Subscribe to receive news, updates, and exclusive content from The Little Kitchen:
39 Responses to “Biscoff Butter Cup Cupcakes”
Comments are closed. TLK is in the process of moving hosts, so if you see this message, you're seeing the site from the old host. Once the move is done, you'll be able to leave comments again. Thanks for your patience!
Hi, my name is Julie and I love to share the cooking and baking adventures from my little kitchen. Cooking and baking is in my blood, thanks to my Mom! 
five things: chit chat edition
Breakfast for Dinner Cookbook Giveaway (2 winners!)
Chicken & Biscuit Waffles from Breakfast for Dinner
Red Velvet Cupcakes with Cream Cheese Frosting
Red Velvet Oreo Truffles
Reese’s Peanut Butter Cup Bread Pudding
Irish Beef Stew (Slow Cooker)
Cheesesteaks!
The Best Chocolate Cake Ever with Pudding Frosting
Blue & Chocolate Swirl Cupcakes and the Buick Encore
kitchen newsletter:
carrian says... "Thoseare so beautiful! I love them!"
Ali | Gimme Some Oven says... "I'm so glad that Charlie is on the mend! Your hom..."
addie | culicurious says... "Wow, these look delicious!! :)"
You know, I’ve been wanting to make from-scratch choc cake and choc cupcakes for awhile. And every time I try a recipe that I see, I keep coming back to this “doctored up chocolate cake mix recipe ensures a super moist cupcake every. single. time.” — and I totally agree. If there is anything better/easier than dr’ed up duncan hines + pudding mix, I want to know about it b/c honestly, i haven’t found it. Moist, easy, perfect!
And this whole ensemble…Julie, you outdid yourself!
I don’t know what you’re talking about Julie, these cupcakes look perfect!
Loving the Biscoff love!!! These look absolutely amazing, and I love the little Biscoff butter cups!
Holy heck, these look amazing!
Pingback: Biscoff Brownie Cake | Bakers Royale
I could not love these more Julie. Stunning idea!
I love the little Biscoff buttercup inside the cupcake!!! Wow-these look crazy yummy, Julie.
Oh goodness. You have me drooling all over these Biscoff Butter Cup Cupcakes! Yes, taste is more important than the look after all. But I think your cupcakes look perfect!
These are gorgeous, gorgeous, gorgeous. I just made a Biscoff cheesecake this week and it was a huge hit. Now that I’ve found Biscoff, I must make these!
my. mouth. is. watering. gahhh you have to make these for me the next time I see you and in return I’ll make you ice cream and we will have a biscoff eating feast!
Oh boy,,,this is pure deliciousness! LOVE these cupcakes!
I’m totally in love with these biscoff recipes you’re posting lately! And this looks like pure heaven! I could seriously have like 5 of these in one sitting!
Girl!! Those are crazy good!! Next time please pack some for the car ride
xoxo
Julie, the cupcakes are amazing!!! Thanks for sharing with us!!
those look completely amazing.
I agree a cupcake needs to be delicious first and foremost. These days it seems to be a lot about looks and not so much about taste. Yours look delicious and I’m sure I’d prefer these above one of those fancy cupcakes ( which I actually think look less appealing!)
Oh holy YUM!!! So clever, Julie! I’m impressed with your recipe development skills. Biscoff is
(oops, I hit enter too quickly, sorry!)
Biscoff is such a diverse food!!!
Yummers!!
I just cannot forget how delicious your chocolate peanut butter cup cupcakes were — the ones you fed during Nasa
Omg, these look TIGHT, girl!
oh my goodness, these look so good!! And Julie, they are so pretty! I’ve never tried biscoff, but I really want these cupcakes
this looks amazing! i love what you did with the leftover biscoff cups..gorgeous photos!
They look perfect! I love your Biscoff cups pieces on top. Yum!
What? I think these look perfect. Although the piped ones look pretty, it’s just WAAAY too much frosting. Do people actually eat it? Yuck. And you’re right, moist cupcakes are the only way to go and with Biscoff filling?! Yum.
Oh, wow. Looks fabulous, Julie.
You are the best baker! (all so yummy!)
Wow these look so incredible! Biscoff cups?!? So awesome!!
These were so delicious–the frosting amount is perfect because it’s good frosting. They are incredibly wonderfully rich so plan on eating just 1.
Julie, what are you trying to do to us?!? These are making me drool and I have no biscoff in the pantry!! Sigh…. making a grocery list now.
These look absolutely divine – if I am going to eat a cupcake, I want every calorie to count, and I think these certainly fit the bill…plus they are just so cute! I love ‘em.
These cupcakes are so fun!!!
Wow. These look fantastic! And I totally agree with you – it’s gotta be a moist cupcake. Pinned it to my “food” board!
must have been so yummy
O.K., so I’m not even sure if I’ve ever had Biscoff Cookies before. Between your gorgeous recipes and Katie’s ice cream (and her raving about Biscoff as well) I I need to go find some. Now.
Oh, and I agree that it’s all about the taste. There’s nothing more disappointing than biting into something beautiful and finding out it’s dry and tasteless!
OMG these cupcakes look heavenly! Thank you for sharing the recipe, it looks difficult to make so i’ll just content myself fo eating them virtually. I love so much the photos of those little goodies before and after, yum
i love biscoff and these cupcakes look so very tempting. What a great idea to make your own Biscoff cups and bury one in the cupcake batter as a little biscoff surprise.
Gorgeous!
love them Julie! Miss talking to you! I am making these for sure
Pingback: Cookie Peanut Butter Granola
OMG, these look amazing!!! Love your story and your blog! So glad I found it!
Those look amazing!