Biscoff Cupcakes
Moist and fluffy cupcakes infused with the caramelized sweetness of Biscoff cookies and topped with an ultra creamy cookie butter Swiss meringue buttercream!
Ingredients
Biscoff Cupcakes:
- 1 ⅓ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 1 ¼ cup Biscoff cookie crumbs (about 18 cookies)
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- ½ cup sour cream
- ¾ cup milk
- 1 egg
- 1 ½ teaspoon vanilla
Cookie Butter Swiss Meringue Buttercream:
- 4 egg whites
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 cup unsalted butter, sliced into 16 pieces
- ½ cup creamy cookie butter
- 1 teaspoon vanilla
For Assembly:
- 3 Tablespoons Cookie butter, for drizzling
- 20 Biscoff cookies
Instructions
Make the Cupcakes:
- Preheat oven to 350ºF degrees and line a muffin pan with cupcake liners.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, crushed Biscoff cookies, and both sugars until well combined. Add the oil, sour cream, and milk and continue stirring with a whisk. Stir in the egg, followed by the vanilla.
- Pour batter into cupcake liners, about 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Make the Buttercream:
- Combine the egg whites, sugar and salt in the bowl of a stand mixer, and place the bowl over a simmering pot of water. Whisking constantly, heat mixture until sugar is dissolved and the temperature registers 150-160°F on a candy thermometer, about 3 minutes.
- Secure whisk attachment onto stand mixer, and beat the egg white mixture on high speed until stiff peaks form. It should be fluffy and cooled to room temperature. Add the butter, one piece at a time, until smooth and creamy. If the mixture looks curdled, that’s totally normal–just keep beating until it becomes smooth and satiny.*
- Add the cookie butter and vanilla, and beat until fully incorporated. Transfer buttercream to a piping bag, fitted with a large round tip.
To Assemble:
- Pipe the buttercream onto each cupcake. Place cookie butter into a microwave-safe bowl and heat in the microwave for 20-30 seconds. Transfer to a small ziplock bag and cut the tip off. Drizzle over the cupcakes. Insert a Biscoff cookie into each one.
Notes
*If you find that your SMB still looks curdled no matter how long you’ve beaten it, simply remove a couple of tablespoons of the curdled frosting and place it into a small microwaveable bowl. Heat it in the microwave until it’s completely melted, then add it back into the mixing bowl. Turn the mixer on, and beat everything until it’s smooth. If it still looks curdled, just keep repeating this reheating technique a tablespoon at a time until the mixture comes together. If the buttercream looks soupy and runny, chill the bowl of frosting in the refrigerator for 15-20 minutes. Take it out, then beat the mixture until smooth and satiny.