Biscoff Is the Bomb


I’m not the only one who used to hoard Biscoff cookies every time I flew Delta. I was overjoyed when you could buy them in the grocery store; ecstatic when I discovered Biscoff Spread (like Nutella, but better!).

This cupcake was inspired by Bakers Royale Biscoff and Kahlua Crunch Cupcakes.


The batter was the perfect consistency with beautiful domes!

  • Duncan Hines Signature Swiss Chocolate
  • 4 eggs
  • 1 cup strong brewed coffee + 1/4 cup water
  • 1/2 cup oil
  • 1/2 cup all purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup Ghirardelli ground chocolate
  • 1/4 cup Biscoff Spread



  • 8 oz dark chocolate
  • 2 T heavy cream

(Le Cake Note: Most of the time when I’m inspired to make ganache, I don’t have heavy cream so I sub half and half. If it seizes, add butter until it thins.) Spread a thin layer of ganache after the cupcakes have cooled just a bit. Chill before piping the frosting.

Biscoff Buttercream

This is the consistency of peanut butter buttercream…lovely. (Le Cake Note: The frosting settled just a bit at room temperature. If I make these again, I’ll probably adjust to a thicker consistency by adding less milk.)

  • 1 stick butter
  • 1/2 cup Biscoff Spread
  • 1 T vanilla
  • 1 pound powdered sugar
  • 1/4 cup milk (to thin to desired consistency)



About Lisa Du Bois Low

Digital Fanatic; High Ed Web developer and SM Community Manager; Crisis Communications Student; Google Analytics Addict.
This entry was posted in chocolate, coffee, favorites, nice domes babe. Bookmark the permalink.

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