Tuesday, March 27, 2012

Biscoff Cupcakes with Biscoff Buttercream


If you follow my blog, you know that I had a slight obsession with Biscoff.  I have taken it to a whole new level with these double Biscoff cupcakes - Biscoff cake and Biscoff buttercream.  They are amazing!  They smell heavenly and taste absolutely incredible.  Chicken Legs said was the best cupcake I've ever made.  I brought the cupcakes to work and several people said the same thing.  WOW!  If you are going to try just one Biscoff recipe, make it this one.  You won't regret it!



Biscoff Cupcakes with Biscoff Buttercream
1 box Golden Butter cake mix (Duncan Hines)
1 stick butter
4 eggs
1/2 cup Biscoff spread
2/3 cup water

Preheat oven to 350.

Line 2 muffin pans with cupcake liners.  Set aside.

In a large bowl, combine 1/2 cup Biscoff spread and the stick of butter. Beat at medium speed with a hand-held mixer until light and fluffy. Add eggs one at time, mixing well after each addition. Add cake mix and water.  Mix on medium-high speed for 2 minutes. 

Divide batter between muffin cups (I use an ice cream scoop).  Bake for 18-20 minutes.  Allow to cool completely before frosting with Biscoff Buttercream. 

Biscoff Buttercream

1 cup butter 
2/3 cup Biscoff spread
6 cups powdered sugar
1/2 cup whipping cream (may need a tablespoon or two more)

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and Biscoff spread until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, whipping cream; mix until light and fluffy. If necessary, gradually add more powdered sugar or whipping cream to reach desired consistency.


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20 comments:

  1. These I must make! I used your "Best Steak Marinade Ever" on chicken breasts this past weekend and they were unbelieveable! Thanks for all the wonderful recipes! When i pin, I make sure and put that they came from your blog! Teri Dingler

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  2. you know how to make somebody crave something sweet!

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  3. I'm not familiar with Biscoff....
    where do you buy it?


    Thanks....

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    1. Linda - Biscoff is in the peanut butter section at the grocery store and Walmart. I shop at Publix

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  4. Biscoff is awesome! I just bought a new jar yesterday - THEN, I saw this recipe! Can't wait to try it.

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  6. Maybe you already know this....if not, I hope you are sitting down! They now have CRUNCHY BISCOFF! It's got bits of crushed up BISCOFF cookies mixed in! Heavenly!!

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  7. I see this recipe calls for whipping cream - at the store I saw both whipping cream and heavy whipping cream - does it matter which one I use? Thanks - can't wait to try this!

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  8. I usually use the heavy whipping cream.

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  9. Finally found the Biscoff at my local Win Co. Looking forward to making these cupcakes tonight or tomorrow. I hope they are as good as they sound.

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  10. Loved the cake but found the frosting way too sweet and that was only after 4 cups of powered sugar. Any tips on getting the same consistency but with less sugar? (I'm new to the homemade frosting game.)

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  11. I love the dish!!! Where did you find it?

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  12. Burkes - I got it on Etsy

    http://www.etsy.com/shop/vesselsandwares

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  13. I made these over the weekend and everyone loved them! I blogged about it on my blog (linking back to your post - hope that's alright!). They were the best cupcakes I've ever made!

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  14. After drooling over your recipe, I just purchased my first bottle of Bischoff spread. I can hardly wait to try it out. Thanks for the tip!

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  15. How stable is the buttercream? Can it be kept at room temperature for long?

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    1. It is very stable. I refrigerate them before serving, but they will last hours/days at room temperature.

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  16. Is this cake mix the "old" 18.25 oz. box size or the new 15.75 oz. size? Does it make a difference in this recipe? Thank you!

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    Replies
    1. It will be fine with the new smaller boxes.

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  17. Thank you! These are truly AMAZING - everyone that has eaten one absolutely loves them! Thank you for sharing!

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