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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!

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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.

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.

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.

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!

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