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 I mixed the sugar and butter together, then whisked in the eggs and milk.
Next I added cocoa powder and self raising flour, then divided the mixture between cupcake cases.
Once they were baked and cooled, I removed the middle using a cupcake corer and filled it with Biscoff spread.
To decorate I made a Biscoff buttercream, and I dipped Biscoff biscuits in melted dark chocolate and let them set.
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’s also naturally vegan!
Do you have to use light brown sugar?
No, you can use caster sugar instead if you prefer or if you can’t get hold of light brown sugar.
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…
Chocolate Biscoff Cupcakes
For the cupcakes
- 175 g Butter or baking spread
- 175 g Light brown 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 1/2 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
NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!
If you like this, check out more of my Cupcake recipes!
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II’m linking this recipe up with Cook Blog Share hosted by Peachicks Bakery.