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Chocolate Biscoff Cupcakes

Chocolate Biscoff Cupcakes

Chocolate sponge, Biscoff filling, Biscoff buttercream, chocolate covered Biscoff biscuit
Course Dessert
Cuisine European
Keyword Cupcake
Prep Time 35 minutes
Cook Time 20 minutes
Servings 12
Calories 624kcal
Author thebakingexplorer


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

For decoration

  • 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


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