★★★★★

Chocolate Biscoff Cupcakes

Rich Chocolate Cupcakes topped with a creamy, homemade Biscoff Frosting! This nut free chocolate cupcake recipe will be the hit of any party or bake sale.

Chocolate Biscoff Cupcakes: the ultimate chocolate cupcake recipe topped with creamy, decadent Biscoff frosting! #nutfree

Why this Recipe Works

Who else here is head-over-heels for Biscoff spread? If you’ve never had it before, you need to head to your nearest well stocked grocery store and pick up a jar or two or three.

It’s hard to describe the taste experience–velvety and smooth with a flavor that’s somewhere between a graham cracker and a gingersnap. You just need to try it!

It’s delicious spread on toast, as a dip for fruit and, naturally, baked into all kinds of treats. My love for Biscoff is never-ending. From Biscoff Rice Krispie Treats to No Bake Cookies, I can’t get enough.

I have to limit myself to buying one jar of Biscoff at a time so I don’t over do it.

After making Biscoff White Chocolate Cookies, I decided it’s high time I put it in a Chocolate Cupcake recipe! In the end, I decided to make a frosting with the Biscoff. It did not disappoint!

I paired my favorite chocolate cupcake recipe with a Biscoff buttercream frosting.

The Biscoff and the chocolate are a perfect match. As a huge bonus, they are also totally nut free so I can share them with my friends who have allergies to peanuts and tree nuts.

My new motto: In a world full of chocolate cupcakes with peanut butter frosting, dare to be a Chocolate Cupcake with Biscoff frosting.

Inspirational, I know. At the very least, I hope you’re inspired to make some Chocolate Biscoff Cupcakes!

Biscoff Frosting

Homemade biscoff buttercream is no more difficult than making a traditional buttercream. As you likely know by now, I’m a frosting fanatic. It’s so easy to make from scratch to get it just how I like it!

In this recipe, I used just four ingredients, Biscoff, powdered sugar, butter, and a little milk, to achieve the perfect consistency. All you have to do is beat everything together until it reaches fluffy frosting perfection.

I LOVE that Biscoff Frosting is not too thick, so it’s easy to spread, but it still has that creamy rich consistency I crave in my buttercream!

The cinnamon ginger flavor from the spread is really, well, the icing on the cake. It’s a nice change from your everyday buttercream.

While I’m currently addicted to piping Biscoff Frosting on my cupcakes, I also love these chocolate cupcakes topped with Chocolate Buttercream Frosting on those days when there can never be enough chocolate in my desserts.

Why not make a double batch of this recipe so you can top half with Biscoff and half with chocolate? More cupcakes are always a good idea.

Whenever I need a tasty cupcake that I can guarantee is nut free, this is my go to!

Chocolate Biscoff Cupcakes: the ultimate chocolate cupcake recipe topped with creamy, decadent Biscoff frosting! #nutfree

Tips & Tricks

  • Make sure to use creamy Biscoff in the frosting, not the crunchy variety.
  • Can’t find Biscoff? In some stores it’s labeled as Speculoos spread or Cookie Butter. They’re all the same thing and will work perfectly here.
  • Garnish ideas: I love to decorate cupcakes with chocolate sprinkles! If you can get Biscoff cookies, those also make a great topping for these. Cut them in half to stick in the mound of frosting on top or break them into crumbs for Biscoff sprinkles.
  • Store cupcakes in a covered container. They will keep well for a couple of days.
  • Chocolate cupcakes freeze beautifully! Store them in the freezer unfrosted in a freezer safe container, then thaw and whip up a fresh batch of Biscoff frosting when you’re ready to enjoy them.
  • Biscoff frosting isn’t just for cupcakes! Use it on full sized cakes, cake balls, cookie sandwiches, you name it. Biscoff truffles, anyone?
Yield: 24 cupcakes

Chocolate Biscoff Cupcakes

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Chocolate Biscoff Cupcakes: the ultimate chocolate cupcake recipe topped with creamy, decadent Biscoff frosting! #nutfree

Ingredients

For the Cupcakes:

  • 4 oz bittersweet chocolate squares, chopped
  • ⅔ cup unsweetened cocoa powder
  • 1 ½ cups hot brewed coffee
  • 1 ¾ cup granulated sugar
  • 1 ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup vegetable oil
  • ¼ cup buttermilk

For the Frosting:

  • ½ cup unsalted butter, softened
  • ½ cup Biscoff creamy spread
  • 4 cup powdered sugar
  • ¼ cup milk

Instructions

    1. Preheat oven to 350 degree F. Prepare cupcake tin with cupcake liners. Set aside.
    2. In a large mixing bowl, add chopped chocolate and cocoa powder. Pour hot coffee over both, then stir until chocolate is melted.
    3. Add sugar, flour, kosher salt, baking soda and baking powder. Add in vanilla extract, eggs, vegetable oil, and buttermilk. Beat for about 4 minutes, scraping down the sides of the mixing bowl several times (and the bottom too to make sure the chocolate doesn't settle).
    4. The batter will be thin, that's okay! Using a large cookie scoop, spoon batter into prepared cupcake tins, about ⅔ full. Bake for 18-20 minutes, until a toothpick in the center comes out clean, or the cupcake springs back from a touch of your finger. Remove and cool completely on wire rack.
    5. For the frosting, beat butter with biscoff, sugar and milk. Add more milk until desired consistency, if necessary. Beat for about 3-4 minutes until fluffy. Pipe onto cooled cupcakes and enjoy!

Notes

  • Use hot coffee. The warmth of the coffee helps melt the chocolate, making it easier to incorporate info the batter. If you use leftover brewed coffee, reheat it in the microwave for 1 minute before adding to the cocoa.
  • Scrape the bowl: As you mix the dry ingredients into the wet, scrape down the sides and bottom of the bowl to ensure the chocolate doesn't settle.
  • Buttermilk: Don't have any on hand? Use my buttermilk substitute instead!
  • Use good quality chocolate. The better the cocoa and chocolate squares you use, the better the finished cupcakes will taste.
  • How to tell when cupcakes are done. Some people swear by the toothpick test. I prefer to touch the tops of the cupcakes. If it bounces right back, the cupcakes are done. If it stays indented, they need a little longer.
  • STORAGE: Store cupcakes at room temperature in covered container for up to 4 days. Or freeze for up to 3 months.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 305Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 194mgCarbohydrates: 45gFiber: 1gSugar: 34gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

A cupcake that’s a new twist on an old favorite makes a tempting dessert for any occasion! For any party, bake sale or “just because”, Biscoff Frosting on cupcakes is a guaranteed hit!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 2, 2012

Comments & Reviews

  1. Can you please post your old recipe for these? They were perfect for me and less ingredients than the new version but I forgot to save it while it was still on your web.

    1. You cannot taste the coffee, it just enhances the chocolate. You can use warm water if you don’t want to use coffee.

  2. Can’t wait to try these. Just wondering what you drizzled on the top?  Is it caramel sauce?  Or do you usually leave it plain with just the frosting?

  3. So funny to find this recipe today as I bought my first jar of Biscoff a few days ago …. and of course, after trying it, 2 thoughts immediately came to mind. One, where has this been all my life?, and two, this just might be what stands between me and a bathing suit this summer! Wow! I will definitely be trying this recipe!

  4. Those cupcakes look divine! Looks like I will have to order Biscoff Spread on Amazon if I am to get it here in Australia though. I love Anna’s thins which we can buy in our supermarkets so I’m very keen to try this spread.

  5. Aimee,
    These look and sound amazing! I can’t wait to try them. Thanks for sharing at Creative Thursday each week. I appreciate YOU! Can’t wait to see what you link up next 🙂
    Michelle

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