If you haven’t heard of Biscoff then you must have been living under a rock for the past year. Its my absolute favourite tea-dunking biscuit, and more recently its been transformed into a spread creating untold baking possibilities!
Now I’m actually a hater of any toast spread thats not butter or jam. Call me boring, but chocolate on bread is just so gross to me! Its up there with chocolate cereal…I know, who am I?! I saw a Milky Way spread in the supermarket the other day and had to walk away in disgust. BUT, biscoff in baking is the ultimate dream combination!
I’ve made quite a few blondies with biscoff mixed in (must get a recipe up soon!), but this was my first endeavour into a biscoff buttercream. And let me tell you, its a delight!
A moist chocolate cupcake, fluffy biscoff buttercream and a salted caramel drizzle to finish, because why not? Salted Caramel makes everything better right?
The biscoff buttercream is super easy to make, just combine butter and icing sugar for your basic buttercream. Then add the biscoff spread and some milk to get just the right piping consistency. It’s so light and creamy and has just the right amount of yummy caramelised flavour!
You might know Biscoff as Speculoos, which I think is its American name! In the biscuit aisle you might know it as Lotus and you’ll find the spread with the jams and peanut butters. Even if you haven’t bought it before, you’ll probably have tasted one of the biscuits when you’ve had a cup of tea at a restaurant or even in the hairdressers!
As I said its my absolute favourite tea-dunking biscuit; it retains the perfect amount of tea in the biccie and the caramelised flavour is amped up a few notches. I genuinely refrain from buying them too often, because I can eat like 3 5 in a row with a cuppa…!
The salted caramel drizzle has become my go-to recipe after making it for my Chocolate Layer Cake. It’s a fail-proof recipe and thickens to the perfect consistency. Also, whenever I make salted caramel I ALWAYS use Maldon Sea Salt Flakes. They’re just perfect for caramel, and look really pretty if you’re using them for decoration.
So there we have it; a quick and easy chocolate cupcake topped with delicious Biscoff buttercream and a salted caramel drizzle. Let me know if you’re a Biscoff fan too!
Chocolate and Biscoff Cupcakes with Salted Caramel Drizzle
42g cocoa powder
95g plain flour
1/2tsp bicarbonate of soda
3/4tsp baking powder
2 large eggs, room temperature
100g caster sugar
100g light brown muscovado sugar
80ml vegetable oil
2sp vanilla extract
120ml buttermilk, room temperature
166g unsalted butter, softened
333g icing sugar
200g Biscoff Cookie Butter Spread
30-40ml whole milk
Salted Caramel Drizzle
75g caster sugar
1tbsp golden syrup
56.5ml double cream
1tbsp unsalted butter
1/2tsp vanilla extract
flaked sea salt to taste
2 Lotus Biscoff biscuits, crushed
Firstly, pre-heat the oven to Gas Mark 4/180C and line muffin tins with 12 cases.
Whisk the cocoa powder, flour, bicarb, baking powder and salt together in a large bowl until combined, then set aside. In a medium bowl; whisk the eggs, caster sugar, brown sugar, oil and vanilla together until completely smooth. This will take a couple of minutes, and the mixture will turn slightly paler in colour.
Pour half of the wet ingredients into the dry, and then half of the buttermilk. Whisk gently, only about 5 whisks. Then add the remaining wet ingredients and the buttermilk. Again, whisk until just combined - the batter will be a little thin and lumpy!
Spoon the mixture into the muffin cases about two thirds full each and bake for 18-21 minutes.
Once baked, put the muffins onto a wire rack to completely cool.
For the frosting, beat the butter on a high speed until creamy. Then slowly add the icing sugar, mixing until its thoroughly combined and smooth. Do this in stages, so your kitchen doesn't get entirely covered in sugar!
Then add the Biscoff spread to the buttercream and beat until smooth. Finally, add the milk bit by bit, continuing to beat until you achieve the desired consistency. Set aside until ready to use.
For the salted caramel drizzle place the sugar, golden syrup and water in a heavy-bottomed pan and stir to combine.
Heat over a high heat, occasionally swirling the pan, until it turns a medium gold amber colour - this will take about 10 minutes. Once the caramel starts to deepen in colour, remove the pan from the heat. Slowly and carefully whisk in the cream, the mixture will bubble up so stand clear and keep stirring.
Add the butter, whilst continuing to stir until melted. Then add the salt and vanilla to combine, I added around 2 large pinches.
Pour into a heat-safe container (a pyrex bowl, jug or a jam jar will do) and set aside to cool and thicken.
To assemble, prepare a piping bag with a tip of your choice. I used a 2D/large star tip, and pipe swirls on top of each cupcake. Sprinkle over the crushed Lotus Biscoff biscuits. Pour the salted caramel into a piping bag, and snip off the end. Pipe the caramel over the cupcakes following the lines of the frosting or in any pattern you like.
Leftover salted caramel can be stored in the fridge in an airtight container for up to a month.
Biscoff buttercream recipe adapted from Jane's Patisserie.
Salted caramel drizzle recipe adapted from StyleSweetCA.