If you're a Biscoff fan and you've not tried it mixed with chocolate yet, then you need to try these Chocolate Biscoff Cupcakes! They're a chocolate sponge, filled with Biscoff spread, topped with Biscoff buttercream, a chocolate dipped Biscoff biscuit and a drizzle of melted chocolate. These cupcakes are such a yummy treat and they will really make any occassion extra special! They are easy to make and your favourite Biscoff fan will love them... if you can bare to share!
How to make Chocolate Biscoff Cupcakes
To make the cupcakes, mix the sugar and butter together, then whisk in the eggs and milk.
Next add cocoa powder and self raising flour, then divide the mixture between cupcake cases.
Once they are baked and cooled, remove the middle using a cupcake corer and fill it with Biscoff spread.
To decorate, make a Biscoff buttercream, and dip Biscoff biscuits in melted dark chocolate and let them set. Pipe the buttercream onto the cupcakes, drizzle them with melted dark chocolate and add a chocolate dipped biscuit to each one.
What is Biscoff?
Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It is not gluten free, but it is vegan.
Do you have to use light brown soft sugar?
No, you can use caster sugar instead if you prefer or if you can't get hold of light brown soft sugar.
Can you make the cupcakes with plain/all purpose flour?
Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ¾ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.
Can the cupcakes be made gluten or dairy free?
Yes, you can make these cupcakes dairy free by replacing the butter and milk with dairy free versions. You will also need to use a dairy free chocolate for dipping the bisuicts in and drizzling onto the cupcakes. Unfortunately Biscoff spread is not gluten free, so you cannot make these cupcakes gluten free using Biscoff spread. If you are looking for an egg free recipe, check out my Vegan Biscoff Cupcakes.
How long do the cupcakes last for and can they be frozen?
The cupcakes will last for 3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid (without the biscuits), then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.
More tips for making the Chocolate Biscoff Cupcakes:
- If you don't have a cupcake corer, you can use a small knife or an apple corer to make the hole in the cupcakes. I do recommend getting a cupcake corer if you can, they're very cheap and so easy to use.
- I used dark chocolate to dip the biscuits in and drizzle over the cupcakes, but you could use white or milk chocolate if you prefer.
- If you only press the chocolate covered part of the biscuit into the buttercream, then this will stop the biscuits from going soft from the moisture of the buttercream.
Recommended equipment & ingredients*
- Cupcake tin
- Electric hand mixer
- Brown cupcake cases
- Biscoff spread
- Wilton 1M Piping nozzle
- Piping bags
- Cupcake corer
- Biscoff biscuits
- Dark chocolate
- Kitchen scales
- Mixing bowls
- Cooling rack
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More Biscoff recipes...
- Biscoff Drip Cake
- Vegan Biscoff Cake
- Vegan Biscoff Cupcakes
- Biscoff Cheesecake Squares
- Biscoff & Banana Cake with Caramel Drip
- Lotus Biscoff Cupcakes
- Biscoff Brownies
- Biscoff Cheesecake (No Bake)
- Biscoff Loaf Cake
- Biscoff Ice Cream (No Churn)
- Biscoff Blondies
- Biscoff Apple Crumble
- Biscoff Rocky Road
- Biscoff Slutty Brownies
- Biscoff Swiss Roll
- Biscoff Cake
- Biscoff Baked Donuts
Chocolate Biscoff Cupcakes
For the cupcakes
- 175 g Butter or baking spread
- 175 g Light brown soft sugar
- 3 Eggs large
- 1 tbsp Milk
- 25 g Cocoa powder
- 150 g Self raising flour
- 140 g Biscoff spread
For the buttercream
- 150 g Butter
- 300 g Icing sugar
- 200 g Biscoff spread
- 1 ½ tbsp Milk
- 12 Lotus biscoff biscuits
- 60 g Dark chocolate to coat the biscuits
- 20 g Dark chocolate for drizzling over the cupcakes
- Make the chocolate dipped biscuits first so you can leave them to set. Melt the dark chocolate and dip the biscuits in, place on baking paper and leave to set
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases
- Mix together the butter and light brown sugar, using a silicone or wooden spoon, or ideally an electric mixer, until smooth
- Add the eggs and milk and whisk well
- Then gently whisk in the self raising flour and cocoa powder
- Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
- Use a cupcake corer or a knife to make a hole in the middle of each cupcake
- Fill the holes with the Biscoff spread
- Make the buttercream by mixing together the butter and icing sugar, then add the biscoff spread and milk, and mix until smooth. You can do this by hand, but an electric whisk is best
- Spread or pipe the buttercream on top of the cupcakes
- Melt the dark chocolate and drizzle it over the buttercream, either using a spoon or a piping bag
- Then add a chocolate dipped Lotus biscuit on each cupcake. Make sure only the chocolate covered section of the biscuit touches the buttercream, otherwise the biscuits will go soft from the moisture of the buttercream
- Store in an airtight container in a cool place and eat within 3 days
If you like this, check out more of my Cupcake recipes!
NB. this post is NOT sponsored by Lotus Biscoff - I just love their products!
II'm linking this recipe up with Cook Blog Share hosted by Peachicks Bakery.