Happy Monday! It had been way too long since I last baked a batch of cupcakes. Clearly, that needed to change. Cupcakes are my absolute favorite thing to bake and I always love coming up with new flavor combinations to try. Making a batch of cupcakes with Biscoff spread and those irresistible little Biscoff cookies has long been on my mind. After a few trial runs and a bit of recipe tweaking, I finally came up with a batch of cupcakes that I was completely satisfied with.
These dark chocolate cupcakes are topped with a light and creamy Biscoff frosting and garnished with Biscoff cookies (airplane cookies as I like to call them). I also put half a Biscoff cookie on the bottom of each cupcake liner which served as a cookie crust to the cupcakes. They went over especially well with Dan, a newly-converted Biscoff lover after trying the famous “throwdown wafel” from the Wafles and Dinges truck in NYC not too long ago (a must-try if you ever visit the city). Anyways, the Biscoff lovers in your life are bound to love these cupcakes too.
- 1½ cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup dark cocoa powder
- 1½ tsp baking soda
- ¾ tsp baking powder
- ¾ tsp salt
- 2 large eggs
- ¾ cup warm water
- ¾ cup buttermilk
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- 12 Biscoff cookies, cut in half
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ cup Biscoff spread
- 3½ cups powdered sugar
- 2 tbsp milk
- Biscoff cookies for garnish
- Preheat the oven to 350 degrees F. Line two muffin pans with paper liners. Place half a Biscoff cookie on the bottom of each liner. Set aside.
- In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder and salt.
- Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract. Whisk until fully smooth and all ingredients are fully combined. Evenly distribute the batter between the prepared muffin cups, filling each about ⅔ full.
- Bake for 20 minutes or until an inserted toothpick comes out clean. Allow the cupcakes to cool for a few minutes in the pan before transferring to a wire rack to cool completely.
- While the cupcakes are cooling, combine the butter and Biscoff spread in the bowl of an electric mixer fitted with the whisk attachment. Beat until light and creamy, about 3-4 minutes.
- Add the powdered sugar, 1 cup at a time, beating until incorporated after each addition. Add the milk and beat for another 2-3 minutes, until frosting reaches your desired consistency.
- Frost fully cooled cupcakes and garnish with Biscoff cookies.
Source: Cupcake recipe adapted from Martha Stewart