These Biscoff Cupcakes have a delicious Biscoff Crumb baked into the batter, they are filled with Biscoff Cookie Butter, topped with Biscoff Buttercream Frosting.
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Biscoff Crumb
1 cup biscoff crumbs (12 cookies, 100 grams)
1/4 cup brown sugar (50 grams)
1/4 cup unsalted butter melted (56 grams)
1 tsp cinnamon
Cupcake Batter
1 1/2 cups all-purpose flour (191 grams)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
1/2 cup unsalted butter softened (113 grams)
1/2 cup brown sugar (110 grams)
1/2 cup white granulated sugar (100 grams)
3 large eggs room temperature
1 tsp vanilla extract
1/2 cup milk room temperature (120 ml)
Biscoff Buttercream Frosting
3/4 cup unsalted butter, softened (170 grams)
3 tbsp cream cheese, softened (42 grams)
1/2 cup biscoff cookie butter (100 grams)
3 1/2 cups to 4 cups powdered sugar (450 grams)
2 tsp vanilla extract
1/4 tsp salt
4 tbsp heavy cream (60 ml)
To decorate
1/2 cup cookie butter (100 grams)
3 tbsp biscoff cookie butter
8 biscoff cookies sliced in half
1/4 cup biscoff cookie crumbs