Moist and Creamy Biscoff Cupcakes: A Sweet Symphony

If you’re a fan of the irresistible caramelized flavor of Biscoff, then these Moist and Creamy Biscoff Cupcakes are a must-try. Featuring a fluffy brown sugar cupcake base and a luxurious Biscoff buttercream, this dessert is a match made in heaven. With just the right balance of sweetness and spice, these cupcakes are perfect for any occasion. Prepare to impress your friends and family with this delightful recipe that tastes as good as it looks.

Ingredients

For the Brown Sugar Cupcakes

• 100 g (½ cup) unsalted butter, room temperature
• 50 g (¼ cup) granulated sugar
• 50 g (¼ cup) brown sugar
• 1 egg, room temperature
• 135 g (1 cup) all-purpose flour
• ½ teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 100 g (⅓ cup) whole milk, room temperature (full fat, 3%)
• ½ teaspoon white vinegar
• ½ teaspoon baking soda

For the Biscoff Buttercream (Crème Mousseline)

• 250 g (1 cup) whole milk
• 50 g (¼ cup) granulated sugar
• 30 g (⅙ cup) egg yolks (approx. yolks of 2 eggs)
• 12 g (1½ tablespoons) cornstarch
• 13 g (1½ tablespoons) all-purpose flour
• 25 g (2 tablespoons) unsalted butter, room temperature (for pastry cream)
• 65 g (⅓ cup) Biscoff spread (store-bought or homemade)
• 75 g (⅓ cup) unsalted butter, room temperature (for buttercream)

Instructions

Step 1: Make the Brown Sugar Cupcakes

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
2. In a mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Add the egg and continue beating until fully blended into the batter.
4. In another bowl, sift together the flour, cinnamon, baking powder, and salt.
5. Combine the milk and vinegar in a small bowl, then stir in the baking soda. Allow it to sit for a minute to activate.
6. Gradually add the dry ingredients and the milk mixture to the butter mixture, alternating between the two and starting with the dry ingredients. Stir until just combined.
7. Spoon the batter into the cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.

Step 2: Prepare the Pastry Cream for the Buttercream

1. In a saucepan, heat the milk over medium heat until it starts to steam (but do not boil).
2. In a bowl, whisk together the sugar, egg yolks, cornstarch, and flour until smooth.
3. Slowly pour the warm milk into the egg mixture while whisking constantly to temper the eggs.
4. Pour the mixture back into the saucepan and cook over medium heat, stirring continuously, until it thickens to the desired consistency.
5. Take it off the heat and whisk in the first portion of butter (25 g). Cover with plastic wrap, pressing it directly onto the surface to avoid a skin from forming. Allow it to cool completely.

Step 3: Make the Biscoff Buttercream

1. In a mixing bowl, beat the remaining unsalted butter (75 g) until smooth and creamy.
2. Gradually add the cooled pastry cream, beating until fully incorporated.
3. Add the Biscoff spread and mix until smooth and fluffy.

Step 4: Assemble the Cupcakes

1. Use a piping bag fitted with a star tip to frost the cooled cupcakes with the Biscoff buttercream.
2. For an extra touch, drizzle some melted Biscoff spread over the frosting or sprinkle crushed Biscoff cookies on top.

Conclusion

These Moist and Creamy Biscoff Cupcakes are a flavor-packed indulgence with a soft, spiced base and an ultra-smooth buttercream frosting. Whether you’re hosting a party or simply treating yourself, these cupcakes are sure to impress. Pair them with a warm cup of coffee or tea for a truly comforting experience. Enjoy every bite of this decadent dessert!