Coffee Cupcakes with Biscoff Buttercream

Biscoff is certainly a yummy treat. And lately, even though I find myself wanting savory, real foods over junk foods (who’d have thought?!), I can still get down with anything Biscoff. I think it is the buttery flavor of it that gets me but who can really pin it down?

In this rendition, I took Biscoff and combined it with a classic American buttercream. Then, I piped it out onto a light, moist coffee cupcake. I figure it was a fun play on coffee and butter cookies.

Coffee Cupcakes with Biscoff Buttercream
Recipe type: dessert, cupcakes
Prep time: 
Cook time: 
Total time: 

Serves: 10

  • 1¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 eggs
  • ½ cupbrewed coffees
  • 1½ teaspoonsinstant coffee granules
  • 1 teaspoonvanilla extract
  • 2 sticks butter, softened
  • 2 cups powdered sugar
  • 2 – 4 Tbsp. Biscoff spread
  • 4-6 Tbsp. cream

  1. Heat oven to 350 degrees. Line 12 cups in standard-size muffin pan with cupcake liners.
  2. In a bowl, whisk flour, baking powder and salt.
  3. Beat butter and sugar in large bowl about 2 minutes or until light colored and smooth. Add eggs, one at a time, beating well after each addition.
  4. On low speed, add flour mixture, alternating with brewed coffee. Divide batter among prepared liners, ⅓ cup in each.
  5. Bake at 350 degrees for 25 minutes or until firm to the touch. Let cupcakes cool in pan on rack for 5 minutes. Remove from pan to rack and cool completely.
  6. In the bowl of your mixer, combine butter, powdered sugar and Biscoff and whip until well combined. Add cream a tablespoon at a time until the icing reaches your desired consistency.
  7. Transfer to a pastry bag fitted with a star tip and pipe onto the cupcakes.


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