Cupcakes with Lotus Biscoff and coffee cream

60 minutes prepare in 12 steps

The secret of this irresistibly cute dessert resides in the unbeatable combination of coffee with Lotus Biscoff. The surprise is hidden in the very heart of each little cake.

For 6 cupcakes

For the cupcakes
• 5.6 oz butter
• 2.1 oz sugar
• 1 egg,
• 2.1 g self-raising flour
• 1 tbsp milk

For the filling and the cream
• 11.2 oz Lotus Biscoff cookies
• 1 small cup of warm coffee
• 3.5 oz margarine
• 3.5 oz icing sugar

  • 1

    First make the cupcakes. Preheat the oven to 355° F.

  • 2

    Beat 2.1 oz 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 liners in a cupcake mold. 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 cookies 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 cookies if you wish.

Step
01
12

Cupcakes with Lotus Biscoff and coffee cream

First make the cupcakes. Preheat the oven to 355° F.

Step
02
12

Cupcakes with Lotus Biscoff and coffee cream

Beat 2.1 oz butter and the sugar with a food mixer at medium speed until creamy.

Step
03
12

Cupcakes with Lotus Biscoff and coffee cream

Add the egg and blend the mixture thoroughly. Gradually add the flour and continue blending so that the flour is completely absorbed.

Step
04
12

Cupcakes with Lotus Biscoff and coffee cream

Finally add the milk and blend for another minute with the machine at medium speed until you have a light mixture.

Step
05
12

Cupcakes with Lotus Biscoff and coffee cream

Put 6 paper liners in a cupcake mold. Fill them two-thirds full with the mixture, using a spoon or piping bag.

Step
06
12

Cupcakes with Lotus Biscoff and coffee cream

Bake the cupcakes in the oven for 20 minutes, then let them cool completely.

Step
07
12

Cupcakes with Lotus Biscoff and coffee cream

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.

Step
08
12

Cupcakes with Lotus Biscoff and coffee cream

Make the filling and the cream. Put the Biscoff cookies 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.

Step
09
12

Cupcakes with Lotus Biscoff and coffee cream

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.

Step
10
12

Cupcakes with Lotus Biscoff and coffee cream

Lightly beat the remaining 100 g butter and the margarine. Gradually add the icing sugar and beat for at least 10 minutes until creamy.

Step
11
12

Cupcakes with Lotus Biscoff and coffee cream

Add the rest of the Biscoff cream to the butter and blend with the machine on a low setting.

Step
12
12

Cupcakes with Lotus Biscoff and coffee cream

Put the Biscoff butter cream into a piping bag and pipe onto the cupcakes. Garnish with Biscoff crumble or crumbled Biscoff cookies if you wish.

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