Chocolate Biscoff cupcakes combine the rich, decadent flavor of chocolate with the unique caramel and cinnamon notes of Biscoff spread, making them an irresistible dessert choice. These cupcakes are not just a simple sweet treat, but a beautiful blend of textures and flavors that will delight both chocolate and Biscoff fans alike.

Whether you are baking for a special event, a holiday gathering, or just as an indulgent weekend treat, these cupcakes will definitely become a favorite in your dessert repertoire. The combination of soft chocolate sponge, creamy Biscoff filling, rich buttercream frosting, and a crispy Biscoff biscuit topped with melted chocolate is sure to impress.

What Makes Chocolate Biscoff Cupcakes Special?

Biscoff spread, made from the beloved Lotus Biscoff biscuits, is a flavor-packed spread that adds a caramelized depth to these cupcakes. Paired with chocolate, it creates an irresistible flavor fusion that appeals to all ages. The sweetness and spice of the Biscoff spread, combined with the richness of chocolate, elevate a simple cupcake into something extraordinary.

Not only are these cupcakes mouthwatering, but they’re also versatile, easy to customize, and perfect for every occasion, from birthdays to casual gatherings or as a special treat for yourself.

Key Ingredients and Tools for Baking Chocolate Biscoff Cupcakes

Before diving into the recipe, let’s make sure you have all the ingredients and tools ready to go.

Ingredients for the Cupcakes:

175g butter or baking spread (unsalted and softened)
175g light brown soft sugar (or caster sugar)
3 large eggs (room temperature)
1 tbsp milk (to add moisture)
25g cocoa powder (for rich chocolate flavor)
150g self-raising flour (provides structure)

Ingredients for the Biscoff Filling:

140g Biscoff spread (for that sweet surprise inside the cupcake)

Ingredients for the Buttercream:

150g unsalted butter (softened)
300g icing sugar (for the perfect sweetness)
200g Biscoff spread (for flavor)
1 ½ tbsp milk (to achieve the right consistency)

Ingredients for Decoration:

12 Lotus Biscoff biscuits (for that iconic topping)
60g dark chocolate (for dipping the biscuits)
20g dark chocolate (for drizzling over the cupcakes)

Essential Tools:

Cupcake tin (for baking the cupcakes)
Cupcake cases (for easy removal and presentation)
Electric hand mixer (for smooth buttercream)
Cupcake corer (for creating the filling space)
Piping bags and Wilton 1M piping nozzle (for precise buttercream application)
Kitchen scales (for accurate measurements)
Mixing bowls and cooling racks (for proper mixing and cooling)

Tips for Success:

Ensure that all your ingredients (especially the butter and eggs) are at room temperature to achieve a smooth batter and even rise in the cupcakes.
Weigh your ingredients using digital kitchen scales for the most accurate measurements, ensuring your cupcakes turn out perfectly every time.

Step-by-Step Guide to Making Chocolate Biscoff Cupcakes

Now that you have your ingredients and tools ready, let’s dive into the step-by-step process to create these delightful Chocolate Biscoff cupcakes. Follow these instructions carefully, and you’ll end up with the most delicious cupcakes that are sure to impress.

Step 1: Prepare the Chocolate-Dipped Biscoff Biscuits

Melt the dark chocolate: Start by melting 60g of dark chocolate. You can do this in a microwave-safe bowl or using a double boiler.
Dip the biscuits: Once the chocolate is melted, dip each Lotus Biscoff biscuit halfway into the chocolate. Lay the biscuits on a sheet of parchment paper or a baking tray and leave them to set in a cool place. This step ensures that the biscuits will remain crisp when placed on the cupcakes later.

Step 2: Mix the Cupcake Batter

Cream the butter and sugar: In a large mixing bowl, combine the softened 175g butter and 175g light brown soft sugar. Use an electric hand mixer to beat them together until the mixture is light and fluffy. This step is crucial for a soft, airy cupcake.
Add the eggs and milk: Add 3 large eggs one at a time, beating well after each addition. Add 1 tbsp of milk to help the mixture remain smooth and slightly loose.
Incorporate the dry ingredients: Sift the 25g cocoa powder and 150g self-raising flour into the wet mixture. Gently fold the dry ingredients into the wet mixture until they are just combined. Be careful not to overmix, as this could make the cupcakes dense.

Step 3: Bake the Cupcakes

Preheat the oven: Preheat your oven to 160°C (fan)/180°C/350°F/Gas Mark 4.
Prepare the cupcake tin: Line a cupcake tin with 12 cupcake cases. Spoon the cupcake batter evenly into each case, filling them about two-thirds full.
Bake: Place the tin in the oven and bake the cupcakes for 20-25 minutes, or until a skewer inserted into the center of the cupcakes comes out clean.
Cool the cupcakes: Once baked, remove the cupcakes from the oven and place them on a cooling rack. Allow them to cool completely before filling and decorating.

Step 4: Core the Cupcakes and Add the Biscoff Filling

Core the cupcakes: Using a cupcake corer or a small knife, remove the center of each cupcake to create space for the Biscoff filling.
Fill with Biscoff spread: Warm the 140g Biscoff spread in the microwave for about 15 seconds to make it easier to pour. Fill the hollowed-out center of each cupcake with the warm Biscoff spread. Be generous with the filling, ensuring a satisfying center.

Step 5: Make the Biscoff Buttercream

Beat the butter: In a mixing bowl, beat 150g unsalted butter until it becomes smooth and creamy.
Add Biscoff spread: Add 200g Biscoff spread to the butter and mix until fully combined.
Incorporate the icing sugar: Gradually add 300g icing sugar, mixing it in a little at a time to avoid a sugary mess. Add 1 ½ tbsp milk to loosen the buttercream if needed, and continue beating until smooth and fluffy.
Adjust the consistency: If the buttercream is too stiff, add a little more milk. If it’s too runny, add more icing sugar to achieve a thick, pipeable consistency.

Step 6: Decorate the Cupcakes

Pipe the buttercream: Transfer the Biscoff buttercream into a piping bag fitted with a Wilton 1M piping nozzle. Pipe a generous swirl of buttercream on top of each cooled cupcake.
Drizzle with melted chocolate: Melt the remaining 20g dark chocolate and drizzle it over the buttercream using a spoon or a piping bag for precision.
Add the chocolate-dipped biscuit: Once the chocolate-dipped Biscoff biscuits are fully set, place one on top of each cupcake. Be sure that only the chocolate-covered side touches the buttercream, preventing the biscuits from going soft due to the moisture.

Storing and Enjoying Your Chocolate Biscoff Cupcakes

After spending time creating these irresistible cupcakes, it’s essential to know how to store and enjoy them at their best. Whether you’re preparing for an upcoming event or just want to savor the cupcakes over a few days, proper storage will help maintain their flavor and texture.

How to Store Your Chocolate Biscoff Cupcakes

At Room Temperature: Chocolate Biscoff cupcakes can be stored at room temperature for up to 3 days. Place them in an airtight container to prevent them from drying out and keep them in a cool, dry area away from sunlight or heat.
Refrigeration: If you need to store them longer, you can refrigerate the cupcakes. Make sure they are in an airtight container to avoid absorbing any moisture from the fridge. The cupcakes will last for up to 5 days when refrigerated.

Freezing Chocolate Biscoff Cupcakes

If you need to store your cupcakes for a longer period or want to prepare them in advance, freezing is an excellent option.

Unfrosted Cupcakes: Wrap each cooled cupcake tightly in plastic wrap or place them in a freezer-safe container. Freeze for up to 3 months. When ready to serve, let them thaw at room temperature.
Frosted Cupcakes: For cupcakes that are already decorated, freeze them without the biscuits first. Lay them flat on a plate or tray, and freeze until solid. Then, carefully wrap each cupcake in plastic wrap. You can store them for up to 2 months. Before serving, let them defrost and add the chocolate-dipped Biscoff biscuit once they are completely thawed.
Freezing Buttercream: You can also freeze the Biscoff buttercream. Simply place it in an airtight container and freeze for up to 3 months. When ready to use, thaw it overnight in the fridge and re-whip it to restore its fluffy consistency.

Serving Suggestions

These Chocolate Biscoff cupcakes are delicious as is, but you can also pair them with other treats or drinks for a more indulgent experience.

Serve with Coffee: The deep caramel and cinnamon flavors of the Biscoff spread pair wonderfully with coffee. Enjoy these cupcakes with your morning cup or after a meal.
Pair with Ice Cream: For an extra indulgent treat, serve these cupcakes alongside a scoop of vanilla, chocolate, or cinnamon ice cream. The cold, creamy ice cream complements the warm, spiced flavor of the cupcakes beautifully.

Tips and Variations to Elevate Your Chocolate Biscoff Cupcakes

These cupcakes are already incredibly flavorful, but you can easily make them your own with a few adjustments or additions.

1. Add Caramelized Biscoff Biscuits

For a delightful crunch, caramelize some crushed Biscoff biscuits. Melt a small amount of sugar in a pan and toss the crushed biscuits in the caramel. Sprinkle this crunchy, caramelized mixture over the buttercream for added texture and sweetness.

2. Try Different Frosting Flavors

While Biscoff buttercream is a great choice, you can experiment with different flavors:

Peanut Butter Buttercream: Replace the Biscoff spread with peanut butter for a rich, nutty frosting.
Chocolate Ganache: If you love the chocolate element, consider using a rich chocolate ganache as your frosting base.

3. Mix in Other Fillings

Get creative with your cupcake fillings:

Nutella: Swap the Biscoff spread with Nutella for a delicious chocolate-hazelnut filling.
Caramel Sauce: For an extra decadent touch, add caramel sauce inside each cupcake before filling it with the Biscoff spread.

4. Make It Gluten-Free or Dairy-Free

If you have dietary restrictions, there are simple substitutions you can make:

Dairy-Free: Swap the butter and milk with plant-based versions like coconut oil and almond milk. Be sure to use dairy-free chocolate and Biscoff spread as well.
Gluten-Free: Use a gluten-free flour blend in place of regular flour. Unfortunately, Biscoff spread is not gluten-free, so this option would work best with other fillings like Nutella.

5. Make It a Layer Cake

If you want to take things up a notch, transform these cupcakes into a show-stopping cake! Use the same recipe but bake it in cake pans instead of cupcake cases. Layer the chocolate cake with Biscoff spread and buttercream, and decorate the top with the chocolate-dipped biscuits. This large cake is perfect for parties or special occasions.

Final Thoughts on Chocolate Biscoff Cupcakes

These Chocolate Biscoff cupcakes are more than just a dessert; they’re a delightful experience that blends the best of chocolate and Biscoff into one irresistible treat. With their moist chocolate sponge, creamy Biscoff filling, fluffy buttercream, and crunchy Biscoff biscuit topping, they’ll impress your guests and satisfy your sweet tooth.

By following the step-by-step process and incorporating a few personalized touches, you can easily elevate your baking skills and create cupcakes that are sure to be the star of any occasion. Whether you’re preparing for a special event, a simple family get-together, or just want to indulge, these cupcakes are the perfect choice.