These cupcakes are not only frosted with a delicious Biscoff icing, but also have a Biscoff centre too!

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FOR THE BISCOFF CUPCAKES
- 2 tablespoons vegetable oil
- 105g salted butter
- 100g muscovado sugar
- 30g golden syrup
- 125g self-raising flour
- 25g malted milk powder (horlicks)
- 1/4 teaspoon bicarbonate of soda
- 1 teaspoon vanilla essence
- 3 large eggs
- 30ml milk
METHOD
- Preheat the oven to 180 degrees Celcius. Grease and line a 12 cup muffin tin, with cupcake liners.
- Place the butter, oil, muscovado sugar, golden syrup, self-raising flour, malted milk powder and bicarbonate of soda in a bowl.
- In a separate jug, add in the eggs, milk and vanilla essence. Whisk by hand for about 30 seconds.
- Pour half of the wet ingredients into the dry ingredients and mix for about 45 seconds.
- Then add in the remaining wet ingredients and mix on medium speed until the batter comes together and becomes voluminous, about 1 and a half minutes more. Do not worry if the batter looks slightly curdled.
- Divide equally into the cupcake liners, making sure to fill them no more than 2/3 full. Bake for 15 to 18 minutes, or until a skewer inserted comes out clean.
- Remove from the tin and let cool completely before decorating.
FOR THE BISCOFF FILLING
- 150g Biscoff Spread
- 200ml whipping cream, split 50ml and 150ml
METHOD
- Bring 50ml of cream to room temperature, by warming it for a few seconds in the microwave.
- Add this to the Biscoff spread and mix to loosen the spread.
- Whip the remaining cream to soft peaks, then spoon in the Biscoff spread and continue to whip, until stiff peaks form.
- Be careful not to overwhip of the mix will split.
FOR THE BISCOFF FROSTING
- 130g salted butter
- 100g cream cheese
- 80g icing sugar
- 350g Biscoff spread
- 30ml whipping cream
- Biscoff biscuits, to decorate
METHOD
- Cream the butter until pale and fluffy. This may take a few minutes.
- Add in the cream cheese and continue to mix until smooth and fluffy.
- Add in the icing sugar and Biscoff spread and beat until smooth, you may need to use a bit of the whipping cream to loosen the mixture if it is too stiff.
- Add in the remaining whipping cream and continue to whip until smooth and silky.
- To decorate the cupcakes. Core the center of the cooled cupcakes out and fill it with the Biscoff filling made earlier.
- Then pipe on the Biscoff frosting.
- Crush two Biscoff biscuits into fine crumbs and sprinkle over the top of the cupcakes, to carry through the Biscoff taste.
- Then place a Biscoff buscuit on each cupcake to garnish.

Recipe by adventureswithsugar.com
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