Triple Biscoff Cupcakes

Name: Triple Biscoff Cupcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 egg; 80ml milk; 55ml sunflower oil; 125g sugar; 2tbsp biscoff spread; 130g self-raising flour; 1tsp baking powder; 3tbsp biscoff spread (softened); 200g cream cheese; 40g icing sugar; 40ml double cream; 1tbsp biscoff spread

6 steps

Prep:20minCook:25min

So fluffy and delicious! Please check the recipe source for the video

Updated at: Thu, 17 Aug 2023 10:31:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories307.5 kcal (15%)

Total Fat18.1 g (26%)

Carbs33.1 g (13%)

Sugars21 g (23%)

Protein3.6 g (7%)

Sodium297.1 mg (15%)

Fiber0.4 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Instructions

Step 1

Preheat oven to 180C.

OvenPreheat

Step 2

In a large bowl whisk together egg, milk, sunflower oil, sugar and biscoff spread. Sift in flour and baking powder and mix well until combined. Fill prepared heavy duty cupcake cases about 2/3 full with mixture and bake at 180C for 20-25 minutes. Let them cool completely. Please note, if you use regular cupcake liners then place them in a muffin tin.

Step 3

For the biscoff frosting, combine icing sugar, cream cheese, double cream and biscoff spread in a large bowl. Beat for a few minutes until firm and spoon it into the piping bag with an “open star” nozzle( or your favourite one). Put in the fridge until you make the filling.

Step 4

For the filling, place the jar of biscoff into warm water for a few minutes, just to soften it. Then transfer 3-4 tbsp of biscoff spread to the piping bag.

Step 5

To assemble: use a paring knife, spoon or piping bag nozzle to cut out a circle on top of each cupcake. Fill the hole with biscoff spread and frost the cupcakes as usual.

Step 6

Decorate with biscoff cookies and enjoy!

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