Biscoff Cupcakes

So. This was an accident. Kind of. The cupcakes were done on purpose, but I accidentally discovered Biscoff spread was a thing. I know, I know – please don’t judge. I always liked the Lotus biscuits – not sure how readily available they are in the US, but here in the UK you often get them on the side of your plate when you order a cup of tea or coffee. What I didn’t realise until I saw this in  the supermarket was you could actually buy them from a shop and moreover…they have a spread. A SPREAD!


So of course as soon as I saw it, it was in the basket, I was through the checkout and I was stood in the kitchen eating it with a spoon. I knew as soon as I got it that this had to make some form of frosting. The rest, they say, is history – these cupcakes are hollowed out and filled with caramel just for added, well, calories and awesomeness.

I’ll also be posting a layer cake version of these in the next week or so, should you be something a little more ‘showstopping’.

Thanks for stopping by!


Yields: 10-12 cupcakes

280g plain flour
150g soft light brown sugar
150g soft dark brown sugar
170g butter, softened and unsalted
3 eggs
250ml milk
3 tsp baking powder
2 tsp vanilla bean paste
1 tsp salt

300g icing sugar
150g butter
2 tbsp Lotus Biscoff biscuit spread
2 tbsp milk

200g carnations caramel
pinch of salt

Lotus biscuits, crushed

Preheat the oven to 170c and line a cupcake tin with 12 cupcake cases.

Beta the butter in a stand mixer until pale and fluffy and then incorporate the sugar on high speed, until it’s light and creamy in texture. Add the eggs – one by one, and beating after each addition – followed by the vanilla.

Sieve the flour, baking powder and salt together in a separate bowl and add a third of it to the stand mixer. Beat until just incorporated and pour in half the milk. Repeat this once more, and finish with the final third of the flour mixture.

Decant the batter into the cupcake cases until 3/4 full – I used a cup measure or ice cream scoop to ensure the measures are even.

Bake for 22 minutes, or until a skewer comes out clean. Leave to cool completely in the tin.

For the buttercream, beat the sugar for 5 minutes on high speed until really pale and fluffy. Add half the icing sugar and beta for a further 3 minutes. Add the second half of the sugar and beat once more. Pour in the milk and add the Biscoff spread. Beat until fully mixed – you may need to scrape down the bowl to ensure everything is incorporated.

For the caramel, place the Carnation’s caramel into a small saucepan and heat until just starting the bubble at the sides. Remove from the heat, stir in a pinch of salt and leave to cool completely.

Using either a melon baller or apple corer, remove some of the centre of the cooled cupcakes – this will leave you with a hollow to fill. Pour the caramel into it. Decant the buttercream to a piping bag fit with a large star nozzle and pipe a tall swirl on each cupcake. Sprinkle on some of the crushed Biscoff and finish off with a drizzle of caramel.