Self Frosting Biscoff Cupcakes

Self Frosting Biscoff Cupcakes
Biscoff is a delicious brown sugar and spice, peanut butter-like cookie spread that is gaining fans rapidly. The spread is become more widely available, and while similarities to Nutella and peanut butter make the idea of spreading it on toast or crackers easy, more and more people are wondering what else they can do with this stuff. The answer is that you can do a lot of things, but you have to get a little creative because there aren’t all that many recipes out there yet that call for Biscoff. These Self Frosting Biscoff Cupcakes are a delicious and easy place to start.

One of my favorite Nutella recipes is for Self-Frosting Nutella Cupcakes, a recipe that I’ve been making on a regular basis for years now. The pound-cake like cupcakes are not too sweet and have a topping of Nutella swirled right on top of the batter before they bake. Biscoff is used in the same way here, swirled onto the top of the cupcake batter before baking. The result is tender, vanilla-laced cupcakes that have a sweet-spicy swirl of “frosting” baked right into the top.

The cupcakes get their tight, pound cake-like crumb from the amount of butter in the batter. Reducing it, in this particular recipe, will yield a more muffin-like result. The cake isn’t too sweet, and that really allows the sweet spread to stand out in every bite. The cupcakes keep well and are easy to store, since you don’t need to worry about frosting sliding around when you transport them. They’re a good everyday snack and they’re also pretty enough to serve at brunch or for dessert with coffee

Self Frosting Biscoff Cupcakes
10 tbsp butter, softened
3/4 cup sugar
3 large eggs
2 tsp vanilla extract
1 3/4 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
Biscoff spread, approx. 1/3 cup

Preheat oven to 325F. Line 12 muffin tins with paper liners.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, waiting until each has been fully incorporated to add the next. Don’t worry if the batter does not look smooth. Add in vanilla.
Stir flour mixture into the sugar mixture until batter is uniform and no streaks of dry ingredients remain.
Divide batter evenly into prepared muffin cups. Top each cup of batter with 1 1/2 tsp Biscoff spread. Swirl Biscoff through the top of the batter with a toothpick.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Turn out onto a wire rack to cool completely.

Makes 12.

13 comments

  1. I just bought a couple jars of the TJ’s cookie butter. These might be the perfect recipe for me to break into that spread!

  2. If I may add; biscoff goes under the name speculoos in most of Europe.

  3. Oh. my. gawd. I love Biscoff. I have to avoid that aisle in my favorite grocery store or I would buy it every time. Now this recipe gives me a perfect excuse to buy some…

  4. I love how the biscoff creates its own frosting – It looks great and it alleviates the process of having to make something extra. These look incredible! Truly delicious :)

  5. Oh how I wish I could find this stuff where I live. But it’s nowhere to be found! :( These look so good!

  6. Biscoff is like crack. Someone gave me a jar as a gift and I could not stop eating it. Insane. I refuse to allow myself to buy it because I know I will tackle the jar with a spoon and eat the entire thing. That being said…I feel my willpower dwindling and now I really want to bake with it. Ahh!

  7. These sound and look so amazing! So glad I found your blog through a fellow foodie, you’ve got yourself a new follower! XO Jessica @ Cajunlicious

  8. Made these last night -yummy! Only problem I had was swirling the spread – batter was a little stiff and had to be careful swirling it in. but they were WONDERFUL! Warmed one up this morning for breakfaster – think they were even better this morning!

  9. I’ve got to get my hands on some of this.

  10. Any idea how long these would keep? Like could I make them Fri night and not use them until Mon night? Or could I freeze them? Thanks!! They look so delicious.

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