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.

Love Biscoff? Be sure to try our Biscoff Rice Krispie Treats and our Biscoff No Bake Cookies! I’ll make sure you don’t waste a bit of that jar!

Chocolate cupcakes with biscoff frosting on a metal cake platter.

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 if you’ve never had a Biscoff cookie–velvety and smooth with a flavor that’s somewhere between a graham cracker and a gingersnap. You just need to try it!

  • 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!

Ingredient Notes

Ingredients needed to make biscoff frosting for chocolate cupcakes.

Homemade biscoff buttercream is no more difficult than making a traditional vanilla buttercream frosting.

In this recipe, I used just four ingredients:

  • Biscoff
  • Powdered sugar
  • Butter
  • 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!

I took a little extra Biscoff, put it in a small glass bowl, and drizzled it over the top of the frosted cupcakes. SO GOOD.

Tips & Tricks

Clear glass bowl with biscoff frosting.
  • 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 at room temperature. 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 white cake, cake balls, spread on our easy chocolate cake, or use as a filling in whoopie pies, you name it.
Chocolate cupcake with biscoff frosting on metal cake platter.

More Easy Cupcake Recipes

Chocolate Biscoff Cupcakes

5 from 5 votes
By: Aimee
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.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24 cupcakes


  • 24 chocolate cupcakes baked and cooled

For the Frosting:

  • ½ cup unsalted butter softened
  • ½ cup Biscoff creamy spread
  • 4 cups powdered sugar
  • ¼ cup milk
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  • Bake cupcakes according to recipe (or use a boxed mix).
  • 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!


  • Chocolate Cupcakes- we use these homemade chocolate cupcakes as our base recipe. But a boxed mix would work great too.
  • 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.


Calories: 305kcal, Carbohydrates: 45g, Protein: 3g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Cholesterol: 35mg, Sodium: 194mg, Fiber: 1g, Sugar: 34g
Course: Cupcake
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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!

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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 January 25, 2022

Comments & Reviews

  1. Aimee,
    How fun that you got to hang out with a fellow blogger. I recently got to meet Christiane from Taking on the Magazines, and we had a lot of fun, too.

    Your cupcakes are amazing, especially with the Biscoff Spread. I have to get some soon.

  2. Hi, I found your blog through a mutual Pinterest group board…I’m glad I came 🙂

    We don’t get Biscoff here in Canada (or maybe I haven’t been looking hard enough). Is this like Nutella? The cupcakes look delish and I just want to lick the frosting!

    1. Nope, not like Nutella. It tastes more like a smashed up graham cracker/gingersnap combo. You can substitute peanut butter or nutella, but it won’t taste the same at all! You can also order it online, at if you’d like. Worth it. Every cent.

  3. These might be the best cupcakes ever! I’m a recent Biscoff spread addict so you know I’ll be making these ASAP!

  4. i remember when Jocelyn was talking about how fun it was to hang out with you! y’all are too cute. =) by the way, those cupcakes look amazing – your frosting is PERFECT! =)

  5. These look soooo delicious. Simply adorable, too. I can’t wait to try them. I saw you on Friday Flair at Whipperberry. Have a great weekend!
    Blessings, Nici ~

  6. aww you guys are adorable!! both of you are the sweetest too! love these chocolate biscoff cupcakes, look amazing!

  7. Aimee + Jocelyn – two of my favorite sweet treat bloggers. 🙂 Hopefully we can all meet someday! And Biscoff and chocolate are DEFINITELY a match made in heaven. These cupcakes look divine, Aimee.. seriously!

  8. I’d never had Biscoff until a few weeks ago. Oh my, they are so yummy! Now I’m rethinking the s’mores cupcakes I was gonna make for a bbq this weekend. HMMMM.

  9. I have one container of biscoff at home…what to make, what to make!? It’s between these, the whoopie pies and the cream pie – might have to get another jar, soon.

  10. These cupcakes were the absolute bomb!!!! The creamy biscoff frosting with the rich chocolate cupcake under it…oo la la! I am drooling remembering how awesome they were!! We had the best day hanging out…and my kids have been asking when we are getting together again too:-) We best get on that…soon!!!!

  11. Super duper cute, Aimee! I’m so glad you guys got to meet and hang out. It’s awesome meeting up with a bloggy friend that understands this crazy blogging world and all our friends in it 🙂

  12. I always click on your posts through linky parties Aimee, too funny! Although by now, I usually can tell it’s you. I’m still super jealous you got to get together with Jocelyn! I super love these cupcakes too. I just saw in my walmart add that they now have Cruncy – I cannot wait to get my hands on a jar.

  13. perfect looking cupcakes! love that recipe for the cupcakes – half cup of coffee in the batter is pretty significant! But these are awesome! And what a great meetup for you two and your kiddos – that’s fabulous!!

    1. You can always substitute milk or water for the coffee….I love how the coffee brings out the flavor of the dark chocolate cocoa!

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