1 egg
1 tbsp vanilla extract
1.5 cups AP flour
1 1/4 tsp baking powder
1/2 tsp salt
1 cup buttermilk
2 tbsp butter softened
2 tbsp vegetable oil
2/3 cup granulated sugar
For filling:
1/2 cup biscoff cookie butter (creamy)
1/2 cup heavy whipping cream
Biscoff buttercream:
1.5 sticks (3/4cup) butter, softened
3/4 cup biscoff cookie butter
1.5-2 cups powdered sugar
1 tablespoon heavy cream
biscoff cookies for decorating
Preheat oven to 350°F. Prepare a muffin pan by greasing or with cupcake liners.
In a large bowl, mix flour, baking powder and salt.
In a separate large bowl, mix together butter, oil, and sugar with a hand mixer. Next add the egg and vanilla.
A little at a time, add in dry mixture with a bit of the buttermilk, repeating until mixed fully.
Fill cupcake liners 2/3 way full. Bake 15-17 minutes, until a toothpick comes back clean. Allow to cool 10 minutes, then transfer to a metal rack to completely cool.
With a mixer, beat biscoff butter and butter together. Stir in vanilla. Add 1/2 cup powdered sugar at a time and mix. Add in cream, mix.
After cupcakes are completely cooled down, take a butter knife and cut or core a small hole about 3/4 the way down, dont poke all the way through!!
Mix 1/2 cup cookie butter with 1/2 cup heavy cream and use a piping bag to fill the cupcakes.
Add buttercream icing to a piping bag with desired tip (1m is great for cupcakes). Pipe onto cupcakes and crumble biscoff cookies on top amd drizzle with leftover filling of desired. Insert a biscoff cookie into cupcakes for decorations. Enjoy

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