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    Chocolate Biscoff Cupcakes

    06/11/2020 by thebakingexplorer 19 Comments

    Jump to Recipe Jump to Video Print Recipe

    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 bear to share!

    Chocolate Biscoff Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • You can use caster sugar instead if you prefer or if you can't get hold of light brown soft sugar.
    • I dipped the biscuits in dark chocolate, and drizzled the cupcakes with dark chocolate too. If you prefer you can use milk chocolate or white chocolate.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    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.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Chocolate Biscoff Cupcakes

    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.

    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 + ½ 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?

    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. Please check the labels of everything you use if you are serving these cupcakes to anyone with an intolerance or allergy.

    Chocolate 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.

    Do you need an electric mixer to make this recipe?

    While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cupcakes will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

    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.
    • 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.
    • You can spread the buttercream on top of the cupcakes if you don't want to pipe it.
    Chocolate Biscoff Cupcakes

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    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

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Chocolate Biscoff Cupcakes

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    Chocolate Biscoff Cupcakes

    Chocolate Biscoff Cupcakes

    Chocolate sponge, Biscoff filling, Biscoff buttercream, chocolate covered Biscoff biscuit
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: Cupcake
    Prep Time: 35 minutes
    Cook Time: 20 minutes
    Total Time: 55 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the cupcakes

    • 175 g Butter or baking spread softened, unsalted
    • 175 g Light brown soft sugar
    • 3 Eggs large
    • 1 tbsp Milk
    • 25 g Cocoa powder
    • 150 g Self raising flour

    For the filling

    • 140 g Biscoff spread

    For the buttercream

    • 150 g Butter softened, unsalted
    • 300 g Icing sugar
    • 200 g Biscoff spread
    • 1 ½ tbsp Milk

    For decoration

    • 12 Lotus biscoff biscuits
    • 60 g Dark chocolate to coat the biscuits
    • 20 g Dark chocolate for drizzling over the cupcakes
    Metric - US Customary

    Instructions

    • 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, ideally using an electric mixer, until smooth
    • Add the eggs and milk and whisk well
    • Then gently whisk in the self raising flour and cocoa powder until just combined
    • 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. You can warm it in the microwave first for 15 seconds to make it easier to pour
    • Make the buttercream by mixing together the butter and Biscoff, then add the icing sugar and milk, and mix until smooth. For best results, use an electric mixer. If the buttercream is too stiff, you can add a little more milk
    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • re all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • You can use caster sugar instead if you prefer or if you can't get hold of light brown soft sugar.
    • I dipped the biscuits in dark chocolate, and drizzled the cupcakes with dark chocolate too. If you prefer you can use milk chocolate or white chocolate.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
    • 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.
    • 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.
    • You can spread the buttercream on top of the cupcakes if you don't want to pipe it.
    •  

    Nutrition

    Calories: 624kcal | Carbohydrates: 68g | Protein: 6g | Fat: 38g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 217mg | Potassium: 138mg | Fiber: 2g | Sugar: 50g | Vitamin A: 744IU | Calcium: 38mg | Iron: 2mg

    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.

    « Vegan Chocolate Fudge Cake
    Jammie Dodger Cheesecake (No Bake) »

    Reader Interactions

    Comments

    1. Midge @ Peachicks' Bakery

      November 06, 2020 at 11:47 am

      5 stars
      What a fab recipe! So pretty too! Thanks for sharing with #CookBlogShare 🙂

      Reply
    2. Jacqui – Only Crumbs Remain/Recipes Made Easy

      November 06, 2020 at 6:58 pm

      5 stars
      I really should try making something biscoff! These would be a good starting point or actually any one fo your delicoius looking biscoff bakes!

      Reply
    3. Melanie Charge

      November 08, 2020 at 6:51 pm

      Made these today , delishious

      Reply
    4. Cat | Curly's Cooking

      November 08, 2020 at 9:46 pm

      5 stars
      These look absolutely delicious! Love the biscoff in the middle too.

      Reply
    5. beth sachs

      November 09, 2020 at 11:45 am

      5 stars
      We're a little bit addicted to biscoff in this house! These are on the list to make at the weekend!

      Reply
      • thebakingexplorer

        November 11, 2020 at 5:05 pm

        Same here! I hope you enjoy the cupcakes!

        Reply
    6. Eb Gargano | Easy Peasy Foodie

      November 09, 2020 at 1:42 pm

      5 stars
      Wow - just wow. These are every biscoff lovers dream 😀

      Reply
    7. M

      December 13, 2020 at 1:18 am

      These loo amazing. Do you know how this could be turned into a two layer cake ? 👀

      Reply
      • thebakingexplorer

        December 13, 2020 at 7:42 pm

        Thank you! I've never made it as a two layer cake, I would suggest doubling the recipe as a starting point.

        Reply
    8. Lisa

      January 23, 2021 at 9:55 am

      Hi can I change the butter to vegetable oil?

      Reply
      • thebakingexplorer

        January 23, 2021 at 12:21 pm

        Hi Lisa, I've never done that so I can't advise whether it would work. You can used a baking spread like Stork instead if you like.

        Reply
    9. Steph

      May 12, 2021 at 8:33 pm

      5 stars
      Another amazing recipe - made these for my work buddies are everybody loved them! Perfect balance of chocolate and biscoff, will definitely be making these again! 👌🏻🥰

      Reply
    10. Jana

      June 02, 2021 at 1:59 pm

      I don't have time to make all the conversions to US measurements!!!! Please include conversions in your recipes for us metric dummies~

      Reply
      • thebakingexplorer

        June 02, 2021 at 2:17 pm

        Hi Jana, you just need to click 'US customary' underneath the ingredient list to see the US conversions.

        Reply
    11. Iulia

      November 05, 2022 at 9:27 pm

      5 stars
      Absolutely deicious!!!🤤

      Reply
    12. June

      January 10, 2023 at 12:32 pm

      5 stars
      Another amazing recipe thank you, I bake once a week for teachers treats…they’ll love them 👍

      Reply
      • thebakingexplorer

        January 10, 2023 at 3:16 pm

        I'm so happy you liked them June, thanks so much for your lovely review!

        Reply
    13. Fran Beckett

      March 15, 2023 at 10:41 am

      I’m going to give these a try. I’m not very familiar with piping however except for mashed potato on scallop shells. Yours look great so could tell me what type of icing nozzle you use.

      Thanks in advance. (U.K.)

      Reply
      • thebakingexplorer

        March 15, 2023 at 4:58 pm

        Hi Fran, I used a Wilton 1M nozzle, there's a link to one in the recommended equipment section above. Don't worry if you're not confident with piping, you can dollop or spread the buttercream on the cupcakes instead if you prefer 🙂

        Reply

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