Lotus Biscoff Cupcakes

All the rage right now apparently... Biscoff Biscoff Everywhere!

This recipe has been very loosely adapted from a recipe I found on a baking blog after combing the internet for a recipe for Biscoff cake (the original recipe can be found here: https://charlotteslivelykitchen.com/biscoff-cake/#q5). I set out to find the most Biscoffy cake, in all possible ways. This recipe makes 12 large cupcakes.

Ingredients:

For the Cupcakes:

140g unsalted butter, at room temperature

240g Lotus Biscoff spread

120g light brown sugar

4 large eggs

1 tsp vanilla extract

120g finely ground Lotus Biscoff biscuits

You can use a blender, or just mash them up with a plastic bag and a rolling pin. I used my nutri-bullet, and I would not recommend this method.

1 tsp baking powder

120g self raising flour, sifted

For the Biscoff Core:

c.200g Lotus Biscoff Spread

This does not have to be exact, you can add more or reuse what you don't use.

For the Biscoff Buttercream:

150g unsalted butter, at room temperature

250g Lotus Biscoff spread

1 tsp vanilla extract

155g icing sugar, sifted

Leftover Lotus Biscoff Biscuits for decoration if desired.

Instructions:

For the Cupcakes:

Preheat an oven to 180˚C/350˚F.

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat together the butter and the Biscoff spread on medium speed until smooth and creamy.

Add the sugar, and beat until light and fluffy

Add the eggs one at a time, beating well after each addition.

Scrape down the sides of the bowl with a spatula before adding the last egg.

Add the vanilla extract and Biscoff crumbs, and mix on low speed until combined.

Add the baking powder and flour and mix on low speed until just combined.

Scrape down the sides of the bowl with a spatula and mix the last wee bit by hand to make sure the batter is uniform.

Divide the batter evenly between 12 cupcake liners, and bake for c.25 minutes, until a toothpick inserted into the centre of each cupcake comes out clean.

Allow to cool for c.20 minutes before proceeding to the next step.

For the Biscoff Core:

Using a small knife, cut out a small chunk from the top of each cupcake.

This is best done while the cupcakes are still warm as the tops have not yet hardened.

Put the c.200g of Biscoff spread in a microwave safe bowl and microwave for c.20 seconds.

This will soften it up and make it easier for filling the cupcakes.

Pour the melted Biscoff into a piping bag, and snip off the tip.

It is better to make a small hole so that the melted Biscoff does not come spewing out.

Using the piping bag, fill in the holes you cut in the top of each cupcake until the Biscoff is level with the cake.

Squeeze any unused Biscoff spread back in the bowl - you can use it for the icing.

Let the cakes cool completely until the Biscoff core firms back up.

For the Biscoff Buttercream:

In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat together the butter and Biscoff spread on medium speed until smooth.

Beat in the vanilla extract, then beat in the sifted icing sugar in two additions.

You should have a smooth creamy icing at this point, but you can add more sifted icing sugar if you would like a stiffer consistency.

Pipe or spread the icing onto the cooled cupcakes and enjoy.

You can decorate further with leftover Lotus Biscoff Biscuits if you want to, but add these just before serving as they go soggy if left in the icing for too long.