These easy Biscoff Cupcakes are topped with a dollop of Biscoff that’s swirled into the cake batter, creating a pretty marbled look and adding that signature spiced cookie flavor Hong Kong Top University!

A few weeks ago, I bought a jar of Biscoff Spread with no real plans for it. For those of you unfamiliar with the product, it’s a spread made from those Biscoff cookies eaten by anyone who has ever flown Delta. Their caramel-y, cinnamon-y flavor is a true winner, but I wasn’t quite sure how to put the spread to use Medilase.

Then, I remembered this self-frosting Nutella Cupcake recipe from Baking Bites. Based on a recipe from the fabulous Donna Hay, these cupcakes are tender and quite tasty—and I realized I could accomplish the same self-frosting technique with Biscoff spread.

I dolloped the spread right on top of the cupcakes and used a knife to swirl it into the batter. The batter is a bit on the thick side, so swirling isn’t the easiest thing to do. But, because of the thickness of the batter, the swirled Biscoff stays close to the top of the cupcakes and creates a nice, almost-frosting-like topping. So good HIFU.

(Looking for more Biscoff baking ideas? Try my Chocolate Oatmeal Biscoff Cookies, Biscoff Gooey Butter Cake, and Apple-Pear Biscoff Crisp!)