Want more Biscoff recipes? Try my Biscoff cookies, Biscoff cake, and Biscoff brownies! If I had to pick one spread to pair with chocolate, it would be a hard choice, but I think I’d vote for Biscoff. The combination of warm cinnamon and brown sugar flavor from the cookie spread pairs beautifully with chocolate. When they’re baked together, that’s even better.
Why I love this recipe
Bakes in 30 minutes. And the prep time before that is even quicker. Naturally vegan. Like Biscoff cheesecake, these cupcakes are naturally vegan-approved. No fancy kitchen gear is needed. Even filling the cupcakes doesn’t require anything fancy, so you don’t need anything beyond basic kitchen equipment. Layer after layer of flavor. When I’m looking for a showstopper recipe to share with friends, I always make these Biscoff cookie cupcakes.
Ingredients needed
Flour- All-purpose flour or gluten-free all-purpose flour. If you use the latter, it must have added xanthan gum, or else it will lack stability. Cocoa powder– Unsweetened cocoa powder. Sugar– White, brown, or coconut sugar can be used. Salt– Just a pinch to balance out the sweet ingredients. Vinegar– Apple cider vinegar or white vinegar. Vanilla extract– A must for any good cupcake. Oil– Use a neutral flavored oil, like canola or vegetable. Water– To mix everything together. Unsweetened almond milk or soy milk will both work too. Caramel– To fill the cupcakes with! I used a homemade vegan caramel.
For the frosting
Butter– Vegan or standard butter. Regardless of which one you use, be sure it is from a block and not from a spread. Biscoff spread– The star ingredient! Smooth and creamy cookie butter. Powdered sugar– Sift your powdered sugar before adding it to the frosting to ensure there are no clumps. Milk– I used unsweetened almond milk, but any milk works.
How to make Biscoff cupcakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven to 350F/180C. Grease and line a 12-count cupcake pan with cupcake liners. Step 2- Make the cupcake batter. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients and whisk until a smooth batter remains. Step 3- Bake. Distribute the batter amongst the 12 muffin liners and bake for 15-18 minutes, or until a skewer comes out clean. Remove the cupcakes from the oven and let them cool completely. Step 4- Make the frosting. Using a hand mixer or stand mixer with a paddle attachment, cream the butter together with Biscoff and spread until smooth. Add in the powdered sugar and the milk, and beat until fluffy. If it is too thick, add extra milk. Step 5- Fill the cupcakes. Use a small, sharp knife to cut a small hole on top of the cupcakes, almost reaching their base. Pour a tablespoon of the caramel into each cupcake. Using a piping bag, pipe the Biscoff frosting mixture over the top of each cupcake and serve immediately.
Arman’s recipe tips and variations
Make less sweet cupcakes. When I want to tone down the Biscoff flavor, I’ll swap half the cookie spread for peanut butter. Carefully measure the dry ingredients. After sifting, carefully spoon and level the flour. If you stick a measuring cup straight into the flour, it will get compacted, and you’ll end up with dense, chewy cupcakes. Use room temperature ingredients. Especially when it comes to the frosting since it will help the frosting blend easily and become smooth. Avoid overbaking. The cupcakes will cook briefly as they’re cooling, so remove them from the oven as soon as a toothpick inserted comes out barely clean. Use an apple corer. Trust me, it makes cutting into the cupcakes WAY easier! Drizzle the caramel on top. If you don’t want to cut into the cupcakes, you can drizzle the caramel sauce on top of the frosting. Garnish the cupcakes with Lotus Biscoff cookie crumbs for extra flavor.
Storage instructions
To store: Cupcakes will keep at room temperature, in a sealable container, for up to 3 days. If you’d like them to keep longer, store them in the refrigerator and they will last for at least a week. To freeze: Place cupcakes in a ziplock bag or shallow container and store them in the freezer for up to 6 months.
More cupcake recipes to try
Healthy cupcakes– For how flavorful these cupcakes taste, you’d never believe they’re under 150 calories each! Cheesecake cupcakes– The combination of flavors and textures is addictive! Almond flour cupcakes– Moist, fluffy, and surprisingly low-carb. Vegan gluten-free cupcakes– Finally, a foolproof cupcake recipe that’s fit for everyone!
