Vanilla white chocolate chip cupcakes topped with a creamy swirl of Biscoff buttercream frosting!
From one cupcake recipe to another! This time I’m sharing my delicious recipe for cookie butter cupcakes. I’m pretty much obsessed with Biscoff, so it was definitely about time to share a Biscoff cupcake recipe on here. I’ve used my popular Perfect Vanilla Cupcakes as a base but this time decided to add some white chocolate chips to the batter. How do you make a vanilla cupcake EVEN more yummy? Adding chocolate is the answer! 😉
If you’re wondering what cookie butter is exactly, then if you ask me I will tell you it is one of the most heavenly foods out there! The spread is made of ground Speculoos biscuits and just like Nutella I could it by the
spoonful jar. Speculoos (or speculaas) is a traditional Dutch spiced biscuit very popular here in Europe. They’re crunchy in texture and have a gorgeous warming flavour from spices such as cinnamon, nutmeg, ginger, cloves and cardamom.
So to make these scrumptious cupcakes I start off with an easy no-fail cupcake batter. I went for a classic vanilla cupcake because I wanted the creamy cookie butter frosting to be the star of the show. The sponge cupcakes are moist, buttery and bake perfectly every single time. They have a beautiful light vanilla flavour and a hidden white chocolate chip surprise. 🙂
Once the cupcakes are fully baked and have had a chance to cool, I made my frosting. You may be tempted to devour the frosting straight from the bowl. To make it, simply cream the butter until pale, then add the icing sugar along with the vanilla extract and beat for about 5 minutes until the frosting is light and fluffy.
Then all that is left to do is add the Biscoff cookie spread and mix. Make sure you adjust the consistency with a splash of cream or milk as this will make it easier to pipe onto the cupcakes.
Swirl each cupcake with the frosting and then decorate with a sprinkle of Speculoos biscuit crumbs, white chocolate chips and half a Speculoos biscuit. These were really easy to make and will certainly impress all your family and friends.
150g (2/3 cup) butter or margarine, softened
150g (3/4 cup) caster sugar or light brown sugar
1 teaspoon vanilla extract
3 large free-range eggs, at room temperature
150g (1 and 1/4 cup) self-raising flour, sifted or 150g plain flour + 2 tsp baking powder
100g (1/2 cup) white chocolate chips (optional)
2-3 tablespoons milk
Cookie Butter Frosting:
150g (2/3 cup) butter, softened
250-300g (2 1/2 – 3 cups) icing sugar, sifted
1 teaspoon vanilla extract
200g (1 cup) Biscoff or speculoos cookie butter spread
2-3 tablespoons milk or double (heavy) cream
1. Preheat your oven to 180C / 350F / Gas Mark 4. Line a cupcake tin with 12 cupcake paper liners and set aside.
2. To make the cupcakes: Cream the butter, sugar and vanilla together until light in colour and very fluffy. Add eggs one by one and mix to combine. Toss the white chocolate chips with about a tablespoon of the weighed out flour, then add to the bowl along with the remaining flour and the milk and mix until just combined and no lumps of flour remain.
3. Evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 15-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.
4. To make the buttercream: Cream the butter until really pale in colour. Add the sifted icing sugar and the vanilla extract and mix together until the butter and sugar has combined. Continue to beat until fluffy and very creamy in colour and texture. Once the buttercream is fluffy add the cookie butter spread, and mix until combined. If the mixture if too stiff loosen with the cream or milk until you reach the desired piping consistency.
5. To decorate: Fit a large disposable piping bag with your favourite nozzle – I love the large star tip for cupcakes. Fill the piping bag with the frosting. Pipe even swirls on the top of each cupcake, or use a small cake palette knife and spread the frosting onto each cupcake. Finish by decorating with biscoff crumbs and biscuit halves, and or white chocolate chips. Note: I recommend topping the cupcakes with the biscuit half just before serving, otherwise it loses its crunchiness.
- Baking time will depend on your oven. This recipe recommends 15-20 minutes, but different ovens may cause the baking time to differ slightly.
- This cupcake recipe can easily be doubled or tripled to make more.
- For the frosting I like to add a few tablespoons of double (heavy) cream. The cream makes the frosting lighter and it will have a creamier texture. If preferred you can substitute with milk but please note that frosting will not have such a creamy texture. I also reduced the sugar in the frosting so it wasn’t too sweet. But you can adjust the frosting to your own taste.
- The frosted cupcakes will keep in an airtight container for up to 3 days. Cupcakes never last that long in our house!
Enjoy the cupcakes!
Keep up to date with me on:
Like my Facebook page here