Biscoff Coffee Cupcakes
Biscoff Coffee Cupcakes recipe by Lotus Biscoff
The perfect blend of caramel biscuit and coffee… these Biscoff coffee cupcakes have a gorgeous deep flavour.

Biscoff Coffee Cupcakes
Ingredients
For the cupcakes
- 60 g butter, at room temperature
- 60 g sugar
- 1 free-range egg
- 60 g self-raising flour
- 1 tbsp milk
For the filling
- 320 g Lotus Biscoff biscuits
- 1 small cup of warm coffee
- 40 g butter
- 100 g margarine
- 100 g icing sugar, sifted
Instructions
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First, make the cupcakes. Preheat the oven to 180°C/Gas Mark 4.
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Beat the butter and the sugar in a food mixer on a medium speed until creamy. Add the egg and blend the mixture thoroughly. Gradually add the flour and continue blending so that the flour is completely absorbed.
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Finally, add the milk and blend the mixture for another minute at medium speed until you have a light mixture.
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Put 6 paper cases in a cupcake mould. Fill them two-thirds full with the mixture, using a spoon or piping bag.
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Bake in the oven for 20 minutes, then let the cupcakes cool completely.
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Use an apple corer to make a hole in the middle of each cupcake, but do not go right to the bottom, otherwise the filling will drop out.
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To make the cream filling, put the Biscoff biscuits in a bowl and pour over the warm coffee. Stir vigorously until the texture is creamy. You may need to add a little more coffee if the mixture is too thick.
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Carefully add half the Biscoff cream to the centres of the cupcakes. Cut a thin slice off the part of the cupcakes that you have removed and put it back onto the cupcakes.
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Lightly beat the butter and the margarine. Gradually add the sifted icing sugar and beat for at least 10 minutes until creamy.
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Add the rest of the Biscoff cream to the butter and blend with the machine on a low setting.
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Put the blended Biscoff buttercream into a piping bag and pipe onto the cupcakes. Garnish with crumbled Biscoff biscuits, if you wish.
As featured in January 2020 issue of Baking Heaven Magazine