Nutoff (Nutella and Biscoff) Cupcakes

(Biscella sounds better, but someone’s already done that so I don’t think I’m allowed to use it…)

They weren’t supposed to look like this…

I have a bit of a history with cakes.

They always taste good (save for the banana bread without the banana disaster), but when it comes to the decoration, they’re always a mess.

The last time I made cupcakes was for my friend’s daughter’s first birthday in October 2019, when we were allowed to be in the same room together. I just did a vanilla sponge with some Swizzles Drumstick pink and white icing (Drumsticks are retro sweets in the UK, nothing to do with chickens). They came out ok, but I put both colours of icing in the same piping bag so in the end it did combine a bit, so now I have a bit more time on my hands I thought I’d practice the piping.

I’ve been banging on for years about Biscoff and kept telling myself I was gonna make Biscoff cupcakes, I have now finally got round to it.

I have seen recipes and eaten cupcakes which have Biscoff in the actual cake mix, but it’s a bit much as the Biscoff is so sweet, so I decided to just do a basic vanilla sponge (can’t go wrong with that) with Biscoff and Nutella swirled icing.

Here’s the recipe and how it went:

For the sponge:

  • 150g Unsalted Butter (at room temperature)
  • 150g Caster Sugar
  • 150g Self-Raising Flour
  • 3 Eggs
  • 1tsp Vanilla Extract
  • 1/2tsp Baking Powder

For the Biscoff icing:

  • 87.5g Unsalted Butter (yes, I know it’s a weird amount but we’re making half and half!)
  • 175g Icing Sugar
  • 100g Biscoff Spread, the smooth one
  • 1tbsp Milk

For the Nutella icing:

  • 87.5g Unsalted Butter
  • 175g Icing Sugar
  • 100g Nutella
  • 1tbsp Milk


  • Preheat the oven to 180°C, (160°C fan, gas mark 4). Put the cupcake cases in the cupcake tray.
  • Cream together the butter and the icing sugar until its soft and fluffy – mine looked like yellow clouds, and honestly, I could have just eaten that and I’d have been happy. I love the smell of it!
  • Gradually add in the eggs, vanilla extract, flour and baking powder and beat until fully combined. I did all this by hand, we don’t have whisk (madness), and my mixture was a little lumpy still, so don’t worry if yours is too.
  • Put the mix into the cases but only so they’re about ¾ full, you need to give them room to rise. Bake in the oven for 20-25 minutes. I had mine in for 23, and they came out perfectly golden, but obviously ovens vary so just keep an eye on them and make sure you do the knife test to check they’re cooked. If it comes out clean, they’re done!
  • In two separate bowls, add the ingredients for the icing. I’d recommend sifting your icing sugar (especially if mixing by hand like me!). If you do have access to an electric mixer I would definitely recommend using it for the icing – that Biscoff is tough stuff and it took me bloody ages to get it combined!
  • Once combined you need to fill two piping bags (without the nozzle) with the mixture, then put those inside another piping bag (with nozzle). Obvs make sure you snip the ends off before putting them in the main bag. Now you need to pipe it onto the cakes (once they’re cold). The picture below shows the kind of effect you’re hoping for (it has three colours though because I couldn’t find a good enough free photo showing two, but you get the idea):

The picture below shows what I ended up with:

Even the addition of the biscuit can’t save it!

Having had time to reflect, I think I went wrong in the following areas:

  • I managed to make my Biscoff icing too runny. I would recommend adding the milk in after you’ve given the rest of the ingredients a good whisk.
  • I tried to fit two piping bags inside another piping bag of the same size. I would suggest using two smaller ones, or perhaps rolling the icing in cling film, which I think I might try next time.
  • I cannot pipe for shit (no pun intended).

I got a bit bored of piping turds onto these cakes, so, as my Nutella icing was the perfect consistency, I sacked off the two-tone thing and added some of the Biscoff icing to the Nutella icing and just piped that instead. It then turned a little runnier than I would have liked, but I think you’ll agree, looks better than the former.

Photo courtesy of my mate @doughjobs, who also one of my taste testers

Still looks like a turd, just a slightly prettier one.

As for the taste – I have so far had three reviews, all of which have said that they are very tasty. I tend to agree.

And honestly, that’s all that really matters to me!

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