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Biscoff Cupcakes With Biscoff Buttercream

Easy Chocolate Biscoff Cupcakes Recipe

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.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 12
Course: Baking
Cuisine: European
Calories: 624
Ingredients Method Notes

Ingredients
  

For the Cupcakes:
  • 175 g unsalted butter or baking spread softened
  • 175 g light brown soft sugar or caster sugar
  • 3 large eggs room temperature
  • 1 tbsp milk
  • 25 g cocoa powder
  • 150 g self-raising flour
For the Biscoff Filling:
  • 140 g Biscoff spread
For the Buttercream:
  • 150 g unsalted butter softened
  • 300 g icing sugar
  • 200 g Biscoff spread
  • 1 ½ tbsp milk
For Decoration:
  • 12 Lotus Biscoff biscuits
  • 60 g dark chocolate for dipping the biscuits
  • 20 g dark chocolate for drizzling over the cupcakes

Method
 

  1. Prepare the Chocolate-Dipped Biscuits:
  2. Melt 60g dark chocolate and dip each Lotus Biscoff biscuit halfway. Place on parchment paper and let them set.
  3. Make the Cupcake Batter:
  4. Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Line a cupcake tin with 12 cupcake cases.
  5. Cream together 175g butter and 175g light brown soft sugar until light and fluffy.
  6. Add 3 eggs one at a time, mixing well after each addition, and then stir in 1 tbsp milk.
  7. Sift in 25g cocoa powder and 150g self-raising flour, folding gently until combined.
  8. Bake the Cupcakes:
  9. Spoon the batter evenly into the cupcake cases, filling them about two-thirds full.
  10. Bake for 20-25 minutes, or until a skewer inserted comes out clean. Cool completely on a wire rack.
  11. Core the Cupcakes and Add the Biscoff Filling:
  12. Use a cupcake corer or a small knife to remove the center of each cupcake.
  13. Fill the hollowed space with 140g Biscoff spread (warmed slightly for easier pouring).
  14. Make the Buttercream:
  15. Beat 150g butter until smooth. Add 200g Biscoff spread and mix until combined.
  16. Gradually add 300g icing sugar, mixing in a little at a time. Add 1 ½ tbsp milk and continue mixing until smooth and fluffy.
  17. Decorate the Cupcakes:
  18. Pipe or spread the Biscoff buttercream onto the cooled cupcakes.
  19. Drizzle with 20g melted dark chocolate and top with a chocolate-dipped Biscoff biscuit.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • If the buttercream is too stiff, add a little more milk to adjust the consistency.
  • You can store the cupcakes at room temperature for up to 3 days or freeze them for up to 2 months (without the biscuits).
Nutritional Facts (Per Cupcake):
  • Calories: 624 kcal
  • Carbohydrates: 68g
  • Protein: 6g
  • Fat: 38g
    • Saturated Fat: 19g
    • Trans Fat: 1g
  • Cholesterol: 100mg
  • Sodium: 217mg
  • Potassium: 138mg
  • Fiber: 2g
  • Sugar: 50g
  • Vitamin A: 744 IU
  • Calcium: 38mg
  • Iron: 2mg