Biscoff Cupcakes A Tribute to the Ever Loved Airline Cookie

Biscoff cookies are a big part of my childhood. I was born and raised in Belgium (Europe, right under the Netherlands and above France). I remembered getting these awesome cookies at school as a treat for Sinterklaas (St Nicolaas). Every year on Dec 5th we would put out our shoes with a note to st Nicolaas and a carrot or sugar cubes for his white horse. the next morning we would find our shoes filled with speculoos (biscoff cookies), oranges  marzipan and a gift. Our school would hand out a bag full of chocolate st nicolaas figures and a bag of fruit and some chocolate covered biscoff cookies. We loved them. (read more about sinterklaas or st nicolaas here)
I've been so  excited to see the cookies here in the states. and now hey have biscoff spread???? why didn't I think of that? pure genius.
of course my little cupcake consumed brain started turning it's wheels, a biscoff cupcake? HECK YES!!!! it would happen just wasn't sure how...
The poor biscoff jar sat there for a month or so untouched! ( the horror!) until finally I found a recipe that might be a good base for the cupcake.
The cupcake itself was a little dense, so i might just need to work on that a little more. but the combo of the biscoff cupcakes, filling and frosting was a great success. i used the crunchy spread out of curiosity but next time I will try the smooth spread for the cupcakes and the crunchy spread for the frosting ( I really liked the little added crunch it gave) I also would use the crunchy spread for the filling.
so here is the recipe I followed and like I said i will be messing around with the cupcake recipe a little more. I'll keep you posted.


Biscoff Cupcakes With Biscoff Buttercream.

Printable Recipe

INGREDIENTS

• 1/4 cup butter, room temperature
• 1/2 cup Biscoff spread (I would use the smooth one)
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 1/2 cups cake flour
• 1 1/4 teaspoons baking powder
• 1/3 cup milk

     Biscoff Buttercream:

• 1/2 cup butter, room temperature
• 1/4 cup Biscoff (I used the crunchy)
• 1 1/2 cups powdered sugar
• 3 Tablespoons cream
• 1 teaspoon vanilla

INSTRUCTIONS

1. Line 12 muffin cups with liners. In a small bowl mix flour and baking powder until combined. set aside.
2. On med-high speed cream together butter, Biscoff spread and sugar until light and fluffy. Add eggs one at a time until just incorporated, add vanilla. Set speed to low. Add half of the flour mix until just combined. add half of milk and mix until just combined alternating between flour and milk ending with the milk. Mix until just combined.
3.  Divide batter evenly into cups.Bake for 17 to 20 minutes. The top will be firm like a cookie, and the inside will be soft like a cake. Cool completely on a cooling rack.
4. When cupcakes are cooled cut a small hole in the top of the cupcake, remove the cake. place about 1 1/2 tsp of biscoff spread in the cupcake. place the top back on the cupcakes.
5. To make the buttercream, cream together butter and Biscoff. Slowly add powdered sugar. Add cream and vanilla and beat until very light and fluffy. Pipe frosting onto cupcakes and add decorations if you like.

Enjoy!

Recipe adapted from Baked Bree