Chocolate Biscoff Cupcakes

Chocolate sponge, Biscoff filling, Biscoff buttercream, chocolate covered Biscoff biscuit

Course Dessert

Cuisine European

Keyword Cupcake

Prep Time 35

Cook Time 20

Total Time 55

Servings

Calories 624kcal

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

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