Ingredients
Method
- Preheat the oven to 350°F (175°C) and line two muffin tins with cupcake liners. Lightly spray the liners with nonstick cooking spray.
- In a large bowl, combine the yellow cake mix, water, eggs, vegetable oil, and Biscoff cookie butter using a hand mixer or stand mixer. Mix until fully combined.
- Fill each cupcake liner slightly more than half full with the batter.
- Bake in the middle of the oven for about 20 minutes or until a toothpick inserted comes out clean and the cupcakes spring back when gently pressed. (For even baking, bake one muffin tin at a time or rotate the racks halfway through.)
- Let the cupcakes cool completely before coring the center of each cupcake using a cupcake corer or a small spoon, leaving some cake at the bottom.
- Microwave ¼ cup of Biscoff cookie butter for 10-15 seconds until it’s pourable. Spoon or pour the melted cookie butter into the center of each cupcake hole.
- For the frosting: In a large bowl, cream the softened butter and Biscoff cookie butter together using a hand or stand mixer until smooth.
- Beat in the vanilla extract and a pinch of salt, then gradually add powdered sugar, one cup at a time. As it thickens, add the heavy cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
- Using a piping bag fitted with a Wilton 1M tip, pipe the frosting onto each cupcake. You can also spread it using a butter knife.
- Optional: Drizzle slightly cooled melted Biscoff cookie butter over the frosting and sprinkle with crushed Biscoff cookies for decoration.
Nutrition
Notes
These Biscoff cupcakes are a sweet treat with a rich cookie butter filling and a smooth, fluffy frosting. Perfect for a party or a cozy afternoon with a cup of tea!