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Easy Biscoff Cupcakes With Cookie Butter Frosting in Golden Liners on White Marble Background.
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Easy Biscoff Cupcakes (With Cake Mix Box)

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 22 Cupcakes
Calories: 202kcal
Author: Abeer Rizvi

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.