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.
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!
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!
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?
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!