Biscoff Cupcakes with Coffee Cream

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Biscoff Cupcakes with Coffee Cream

For the cupcakes

  • 160 g butter at room temperature
  • 60 g sugar at room temperature
  • 60 g self-raising flour
  • 1 tbsp milk

For the filling and the cream

  • 320 g Lotus Biscoff biscuits
  • 1 small cup of warm coffee
  • 100 g margarine
  • 100 g icing sugar

METHOD

  1. First make the cupcakes. Preheat the oven to 180°C.
  2. Beat 60 g butter and the sugar with a food mixer at medium speed until creamy.
  3. Add the egg and blend the mixture thoroughly. Gradually add the flour and continue blending so that the flour is completely absorbed.
  4. Finally add the milk and blend for another minute with the machine at medium speed until you have a light mixture.
  5. Put 6 paper cases in a cupcake mould. Fill them two-thirds full with the mixture, using a spoon or piping bag.
  6. Bake the cupcakes in the oven for 20 minutes, then let them cool completely.
  7. 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.
  8. Make the filling and the cream. 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 coffee if the mixture is too thick.
  9. Carefully add half the Biscoff cream to the cupcakes. Cut a thin slice off the part of the cupcakes that you have removed and put it back onto the cupcakes.
  10. Lightly beat the remaining 100 g butter and the margarine. Gradually add the icing sugar and beat for at least 10 minutes until creamy.
  11. Add the rest of the Biscoff cream to the butter and blend with the machine on a low setting.
  12. Put the Biscoff/butter cream into a piping bag and pipe onto the cupcakes. Garnish with Biscoff crumble or crumbled Biscoff biscuits if you wish.