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These Brown Sugar Biscoff Sheet Cake Cupcakes may have a confusing name, but the taste is simply out of this Biscoff-loving world!
This time, I decided to adapt an old family favorite, Texas Sheet Cake with a Biscoff twist. I love sheet cakes, not only for their delicious moistness but because they're so quick and easy to put together. I played around with the recipe a bit and, after a few trial and errors came up with this Brown Sugar Biscoff Sheet Cake Cupcakes recipe I think you'll like LOVE! We're quite crazy about them, to the point that I have to get them out of the house SOON because, even though they're in the freezer (they freeze beautifully btw) well, let's just say they keep calling our names (especially the photographer's name, sorry Chris!)
P.S. Another way I love to make sheet cakes is in two 10-inch springform pans. They travel very well this way; just cover the top with foil and there's no chance of the cake getting smooshed on the way. When you're ready to serve, remove the foil and the outer ring and you have a lovely dessert that can be cut into attractive wedges.
Super Target and some Walmarts now carry Biscoff. Many larger groceries are stocking it as well and I recently found it at Aldi for super cheap!!
- 1 cup water
- 1 cup butter
- ½ cup Biscoff Spread
- 1 ½ cups brown sugar
- 2 cups all-purpose flour
- 2 eggs
- ½ cup Greek yogurt
- 1 teaspoon baking soda
- 2 teaspoon vanilla extract
- 4 ounces butter 1 stick, melted
- ½ cup brown sugar
- ¼ cup milk
- ½ cup Biscoff Spread
- 4 ½ cups powdered sugar
- 2 teaspoon vanilla extract
- 1 cup pecans roughly chopped
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Preheat oven to 350˚F. Spray a 10x15 inch sheet pan (or two 10-inch spring form pans) with baking spray or line 4 12-cup muffin tins with paper liners.
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Place chopped pecans in a small pan and bake until golden and toasted, about 5-7 minutes. Stir about half way through. Watch the pecans carefully as they can go from golden to burned very quickly. Remove from oven and set aside to cool.
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Combine butter and water in a microwave-safe bowl and cook on high for 3 minutes. Remove from microwave and add Biscoff. Stir and return to microwave for another 30 seconds. Stir well (I like to use a whisk) until mixture is smooth.
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Add sugar and flour and stir until smooth. Add eggs, Greek yogurt, baking soda and vanilla, stir until well incorporated.
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Pour into prepared pan(s) or muffins tins. If making cupcakes, only fill the cups HALF full, no more; you want to save room for the wonderful icing.
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Bake sheet cake for 20-25 minutes or until a toothpick inserted in the center comes out clean. For cakes baked in spring form pans, bake 20-25 minutes or until toothpick inserted in the center comes out clean. For cupcakes, bake for 15-20 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean. Allow to cool for 15 minutes before icing. Don't let it cool all the way down.
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Combine butter, milk and brown sugar in a large microwave-safe bowl. Cook on high for 3 minutes or until all butter is melted and mixture is bubbling. Remove from microwave and stir until smooth. Add Biscoff and vanilla. stir again until smooth.
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Add powdered sugar, a cup at a time, stirring after each addition until smooth. If icing is too thick to pour, add a bit more milk. If it seems a bit thin add a little more powdered sugar. Pour (or spoon, for cupcakes) icing over cake immediately while both icing and cake are warm. Sprinkle with toasted pecans. Allow to cool completely (if you can stand it) before serving.
Carols_got_cakes says
OMG! I actually made these today and they were so deliciously moist and very tasty. We loved them. I had been looking for recipes to use up all the Biscoff and Speculous I have and this one is definitely a keeper. Thank you for sharing! I will be posting a pic on my IG in a bit. Tried looking for you on IG but couldn't find you?
Chris Scheuer says
I'm so nappy these were such a hit. We loved them too, really good. I am on IG as Chris Scheuer 🙂
A Little about Ally! says
Really fabulous Chris and I have everything! Was actually wondering what to do with my Biscoff spread! Cool inspiration from you! Xo
Lulu says
Cooking with Biscoff is my new favorite thing, that is if I can keep my fingers out of the jar so there's some left when I need it!
Laura Dembowski says
I love Biscoff, and putting it into a sheet cake is I'm super crazy delicious and even more dangerous! I don't think I'd be able to stop eating it!