If you have flown Delta or American Airlines then you are bound to of had a Biscoff cookie. With their buttery caramel flavor and a crispy melt in your mouth texture it’s hard to have just one. Now imagine that flavor in a creamy spread. We give you Biscoff Cookie Butter!
These cookies and cookie butter are so good we couldn’t resist making a cupcake inspired by them. We started with a brown sugar and cinnamon cake batter to represent the flavors of the cookie. To escalate the flavor we added a little cookie butter to the batter. The cupcakes were of course topped with a cookie butter buttercream. To decorate the cupcakes we decided to drizzle some of our cinnamon caramel on top. This is definitely an extra step you don’t have to take, but it pairs so well with these cupcakes (recipe can be found here). Finally, they wouldn’t be complete without an actual Biscoff cookie on top!
We are so happy with how these cupcakes turned out and we do have to say they are one of our new favorites! If you are looking for a fun and different cupcake flavor then this is it! Your guests will devour them and the best part, they are so easy to make! If you make this recipe we would love to hear what you think. Comment below and tag us on Instagram and Facebook. Happy baking!
Note: This recipe can be made into a three layer 6 inch cake by doubling both the cake and buttercream recipe.
Biscoff Cookie Butter Cupcakes
Ingredients
- 1 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup brown sugar
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 tsp vanilla
- 1/4 cup sour cream
- 1/4 cup Biscoff cookie butter
- 2/3 cup milk
Instructions
- Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.
- In a medium bowl combine the flour, baking powder, cinnamon and salt. Set aside.
- In a stand mixer combine the brown sugar, vegetable oil, egg and vanilla and beat on medium speen until fully mixed. Scrape down the sides of the bowl.
- Add the sour cream and cookie butter and mix until combined. Scrape down the sides of the bowl.
- With the mixer on low speed add half the dry ingredients followed by half the milk. Mix until just combined and then add the remaining dry ingredients followed by the rest of the milk. Scrape down the sides and bottom of the bowl and mix until eveything is fully combined.
- Fill each cupcake tin 3/4 full and bake for about 14-16 minutes. The cupcakes will be done when a toothpick comes out with just a few crumbs on it. Cool in the pan for a few minutes then transfer to a wire rack to cool completely.
Biscoff Cookie Butter Buttercream
Ingredients
- 1 cup unsalted butter softened
- 1 cup Biscoff cookie butter
- 2 cups powdered sugar
- 2 tbsp heavy cream
Instructions
- In a stand mixer fitted with a paddle attachment, cream the butter.
- Add the cookie butter and mix until fully combined.
- With the mixer on low speed slowly add the powdered sugar. Once incorporated add the heavy cream and mix in.
- Scrape down the sides and bottom and the bowl and then turn the mixer to high speed and beat for 4-5 minutes.
- To decorate as we did, add a Wilton 1M tip to a piping bag and fill with buttercream. Swirl buttercream on each cupcake. If desired, drizzle with caramel sauce and top each cupcake with half a biscoff cookie. You can also melt some of the cookie butter and drizzle it on the cupcakes inplace of caramel sauce.
