Soft, moist and easy cookie butter Biscoff cupcakes recipe with cake mix box, homemade with simple ingredients and paired with creamy Biscoff buttercream frosting.
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I am of the opinion that Biscoff is absolutely heavenly, so I thought I would literally put it in one of my favorite desserts. This recipe is dripping with cookie spread flavor inside and out.
There is Biscoff in the batter, the cupcakes are filled with it, and then you even top it off with my delicious Biscoff frosting linked below. For more cookie flavor inspired dessert options, check out Chocolate Chip Cookie Dough Truffles (Eggless), Chocolate Cookie Bars (5 Layers), or Oreo Fudge (Cookies and Cream Fudge).
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Key ingredients for cookie butter cupcakes
- Water- Brings the batter to a more workable consistency.
- Eggs- You will need 3 large ones for this recipe.
- Oil- Moistens the cupcakes for a delectable texture.
- Biscoff spread- Be sure it is at room temperature.
- Cake mix- Use a 15.25 oz. box of chocolate cake.
- Biscoff frosting- Perfect topping for these cupcakes.
Variations
- Try a different filling- Such as peanut butter, Raspberry Pie Filling, Homemade Caramel Sauce, Chocolate Chip Cookie Dough or Chocolate Ganache (2 Ingredients).
- Use other cake flavors- Such as yellow, white, or red velvet. And check out my Easy Cake Mix Recipes for more doctored cake mix desserts.
- Make pinata cupcakes- Like these Birthday Cupcakes (Pinata Cupcakes). These bring in a fun surprise when you bit into them and can be filled with sprinkles or small candies.
- Add extra decoration- With various sprinkles, crushed nuts, mini chocolate chips, chopped up candy bars, and more on top of the frosting. You can even add something extra to make them into something like these Reindeer Cupcakes (Rudolph Cupcakes) or Snowman Cupcakes (With Donut Toppers).
- Cupcake cake option- You can easily make these into a Football Cupcakes Cake since the frosting is already brown. More brown gel food coloring can be added to make it darker as well. You can also try teddy bear cupcake cake.
- Try a different frosting- Although I love the Biscoff frosting, you can also try various others, such as Caramel Frosting (3 Ingredients), Best Cream Cheese Frosting (Stable), or Easy Marshmallow Frosting (With Fluff). Check out my other Frosting and Filling options for more ideas.
How to make easy Biscoff cupcakes recipe with cake mix box?
- Mix together- Water, eggs, oil and Biscoff spread.
- Add in- Dry cake mix and mix until just combined.
- Bake- Until an inserted toothpick comes out clean. Cool.
- Place Biscoff in piping bag- And fill cupcakes.
- Frost cupcakes- With Biscoff frosting and enjoy.
Tips and techniques
- Don't over-mix- A few lumps in the batter are completely fine. If you over-mix it will make chewy cupcakes.
- If you don't know how to decorate cupcakes- Hold the piping bag on top of the cupcake at a 90 degree angle and gently push it through the center, about halfway through. Then, squeeze your piping bag until the center of cupcake starts filling up and gradually pull away. Check out my tutorial on How to Decorate Cupcakes for more tips and designs.
- Learn how to fill cupcakes- By looking at my tutuorial on How to Make Filled Cupcakes. And dont' even think about skipiping the stuffing part, because this what takes them to a whole new level.
- Be sure to buy the correct cake mix size- It should be 15.25 oz. If you bought a smaller box you will need to use 2 boxes and a weigh out 15.25 oz of powder.
- All ingredients must be at room temperature- To allow for even mixing.
- This recipe makes 24 cupcakes- But I only fill 22, because I like taller cupcakes.
- Do not frost warm cupcakes- Because the icing will melt and cause a gooey mess.
Recipe FAQs
This happens when you over-bake them or measure ingredients incorrectly. Remember, baking is a science, you need to follow the recipe closely and accurately for best results.
Cupcakes need to cool before trying to take off the liners, otherwise they will be very difficult to remove cleanly.
Not in this case. The cupcakes need to be fully baked and cooled before filling with cookie spread.
Storage
- Make ahead- Easily prepare these earlier and keep in an airtight container in the fridge for up to 3 days. They can also be kept in the freezer by following the instructions below.
- Room temperature- These can be placed these in a sealed container on the counter for 1-2 days, but they keep best in the fridge.
- Refrigerate- Place in a sealed container for up to 3 days.
- Freeze- Place unfrosted cupcakes and frosting in separate sealed containers for up to 1 month. Thaw in the fridge, remix frosting, then decorate as desired.
More easy cupcakes
- Easy Almond Cupcakes (Sour Cream Cupcakes)
- Vegan Chocolate Cupcakes
- Strawberry Cheesecake Cupcakes (Mini)
- Best Vanilla Cupcake Recipe
- Best Chocolate Cupcake Recipe
Recipe
Easy Biscoff Cupcakes (With Cake Mix Box)
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Ingredients
- 1 cup Water
- 3 Eggs Large, Room temperature
- ½ cup Oil
- ½ cup Biscoff spread Room temperature
- 1 box Chocolate cake mix Can also use yellow cake mix, 15.25 oz. box.
Filling and topping
- ½ cup Biscoff spread Room temperature
- 4 cups Biscoff frosting
Instructions
- In a large mixing bowl, add water, eggs, oil and Biscoff spread.
- Mix until smooth and bubbly.
- Add dry cake mix and mix until just combined. Don't over-mix! A few lumps in the batter are completely fine.
- Pour batter in cupcake liners.
- Bake at 350 degrees F for 16-20 minutes or until an inserted toothpick in the center comes out clean.
- Remove from oven and allow to cool to room temperature on a cooling rack.
- While the cupcakes are baking and cooling, prepare the cookie butter frosting.
- Fill a piping bag with Biscoff spread and attach the long filling tip (Wilton tip 230). Hold the piping bag on top of the cupcake at a 90 degree angle and gently push it through the center, about halfway through. Then, squeeze your piping bag until the center of cupcake starts filling up and gradually pull away.
- Fill a piping bag with frosting and attach Wilton Tip 1M (large star tip) and pipe a swirl on top of each cupcake. Enjoy.
Notes
- I like the chocolate biscoff flavor combination and used a chocolate cake mix as the base but you can easily replace that with a yellow cake mix or white cake mix too.
- Don't skip on stuffing these cupcakes because that really takes them over the top.
- This recipe needs a 15.25 oz. cake mix box. If you have a smaller box, use the powder from 2 boxes and a weighing scale to measure out 15.25 oz.
- All ingredients must be at room temperature to allow for even mixing.
- Do not over-mix the cupcake batter because that will yield very gummy cupcakes.
- Please note that this recipe can make 24 cupcakes but I like taller cupcakes and that's why I always fill 22 cupcake liners.
- Do not even think about filling and frosting warm cupcakes because that will just cause the icing to melt.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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