Biscoff Pumpkin Cupcakes with Marshmallow Fluff Frosting

Latest Posts

Christiana George
Christiana George
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

I have been trying to come up with new combos for my pumpkin recipes.  Biscoff Spread seemed like a good idea.  When is Biscoff ever a bad idea.  We all love it in this household.

I also added a little surprise in the middle.  I put a Hershey’s Kiss with Caramel in each cupcake.

I was a little disappointed that the caramel oozed out of the Kisses, but it still made for a yummy center.  The cupcakes themselves were so full of flavor.  The pumpkin and pumpkin pie spices really played well with the sweetness of the Biscoff. Spicy and sweet, another great match.  I am on a roll.

Biscoff Pumpkin Cupcakes

by The Sweet Chick

Prep Time: 15-20 minutes

Cook Time: 18 minutes

Keywords: bake dessert biscoff pumpkin Hershey’s Kisses with caramel marshmallow fluff cupcake fall

Ingredients (24 cupcakes)

For the cupcakes

  • 2 cups all-purpose flour
  • 2 cups light brown sugar
  • 2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup vegetable oil
  • 1 cup Biscoff Spread
  • 1 cup canned pumpkin puree
  • 4 large eggs
  • 3 teaspoons pure vanilla extract
  • 24 Hershey Kisses with caramel

For the frosting

  • 1 stick (8 tablespoons) butter, softened
  • 2 1/1 cups marshmallow fluff
  • 1 1/2 cups powdered sugar
  • 1/2 cup flour
  • 1 teaspoon pure vanilla paste or extract
  • 2-3 tablespoons milk

InstructionsFor the cupcakes

Preheat the oven to 350º F and fill muffin tin with cupcake liners.

Place flour, sugar, salt, baking soda and pumpkin pie spice into a large bowl, mix to combine. Set aside.

In a stand mixer or using a hand mixer, place oil, Biscoff Spread, pumpkin puree, eggs and vanilla into the bowl and mix on medium speed until well incorporated.

Slowly add dry ingredients and mix thoroughly, about 30 seconds.

Spoon batter into prepared cupcake liners about 3/4 full.

Place one Hershey Kiss in the center of each cupcake and press down until only the tip is sticking out.

Bake for 18 minutes or until toothpick inserted in cupcake (a little off center, otherwise you will be sticking it in the kiss which will be gooey chocolate) comes out dry.

Remove and let cool completely.For the frosting

In a stand up mixer or using a hand mixer, blend butter and marshmallow fluff until smooth.

Sift in confectioners’ sugar and flour and beat on low speed.

Add vanilla and milk and increase speed to high. Beat for 1 minute. Place frosting in fridge for 15 minutes to set.

Then using a frosting piping bag and your favorite tip, frost each cupcake.

Latest Recipes

More Recipes Like This