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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.
Sandra Lee says
I have really been trying to avoid Biscoff but you're making it kind of hard. These look fantastic!!
Andrea_TheKitchenLioness says
Chris, these look quite delicious and I can certainly understand that you really enjoy baking with the Biscoff cookie spread - the world is such a small place, when I featured my Speculoos a.k.a. Biscoffs muffins on my blog, I used the exact same liners. Great minds think alike (and have the same taste) - how lovely!
Have a nice Wednesday!
Dining Alone says
These look so good!! I still have yet to try the biscoff/cookie butter stuff everyone is raving about.
Liz Berg says
Oh, boy, do these look terrific, Chris. No fancy frosting, but they still look "fancy" and beautiful! Time to break out the Biscoff!
Claire @ Claire K Creations says
Would you believe I forgot to buy biscoff spread when I was in NY? I actually looked for it in a couple of stores then totally forgot. I could be eating these for afternoon tea!
Sue/the view from great island says
These are super looking, Chris! I love that closeup, it makes me want to grab one.
Faye and Yvonne says
These look fab-u-lous! And I happen to have a jar of Biscoff in the pantry calling my name....
Georgia | The Comfort of Cooking says
These are so inventive and gorgeous, Chris! I love the idea of a rich, sticky icing that lays flat and gets sprinkled with pecans. Lovely little desserts!
Ginny says
This is a new one on me, it looks so cool and different, and yummy! But even more than that, I adore your mugs with the cupcake liners, GENIUS and so party like! Where did you get the mugs?
Chris Scheuer says
Thank you Ginny, I have to laugh about the mugs though. I think they photograph much better than they actually look. They came from a set a everyday dishes I used to use.
Averie @ Averie Cooks says
Just saw these on tasteologie. I love biscoff/cookie butter AND brown sugar-based desserts. Delish looking!
Kim G. says
These little sweet treats looks pretty awesome! I would love to have one or two (definitly two:)
twodogsinthekitchen says
You are always full on new ideas! I just love that. These look so rich and delicious. I like the portion sizes too, what a great idea!
Ms Lemon of Make Mine Lemon says
Chris, this is just gorgeous. Scott, those colors are not easily photographed. Kudos to you, to both of you.
Gloria Baker says
I love these cakes Chris, look amazing!
Caitlyn says
Oh my......wishing I hadn't seen this entry.
Chris Scheuer says
But you did, and there's some in the freezer for you 🙂
Jennifer@ Peanut Butter and Peppers says
Ohhhhh the cupcakes look suburb and the topping, yum! I would love to eat that and lick the bowl! This is such a wonderful recipe!
Veronica Miller says
Can't believe how perfectly your cupcake liners match the cupcakes! So pretty for such ease!
Angie Schneider says
These look so intriguing!
The Mom Chef says
Butter, Biscoff and yogurt. What a moist cake that makes. It sounds and looks absolutely fantastic. I've not found the spread around here yet but do love the cookies (and I've only had those on the plane twice). Now I'm going to have to re-double my search!
Lora CakeDuchess says
Sheet cake cupcakes...these are so delightful, Chris! Decadent and really tempting me. I need to get some Biscoff soon and make them:)
Cathy at Wives with Knives says
Your cupcakes look delicious, Chris. I just bought my first jar of Biscoff Spread and can't wait to try it in a recipe. Love the pecans you sprinkled onto that yummy icing.
Mr. & Mrs. P says
Been seeing so many recipes using Biscoff yet we have never tried it.. Looks delicious!!! Can you send over a few in overnight mail to Miami???
La Table De Nana says
Ugh..I think I am missing half a cup of spread.. The Biscoff cake I made sometime this yr for family was a hit..they would love these..
Thank you for all the great recipes you share~
Laura (Tutti Dolci) says
Yes please to brown sugar and Biscoff, two of my favorite things! 🙂
Tricia @ Saving room for dessert says
I must be the only person that hasn't tried Biscoff spread ... yet! These are just beautiful and no doubt delicious. Have a wonderful week Chris 🙂