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Chocolate Biscoff Cupcakes

Chocolate Biscoff Cupcakes that Will Melt Your Heart

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Indulge in Chocolate Biscoff Cupcakes, a delightful treat featuring a gooey Biscoff caramel center that will elevate any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Batter
  • 1.5 cups all-purpose flour Consider gluten-free flour for a different twist
  • 0.5 cups unsweetened cocoa powder Make sure it’s unsweetened for balanced sweetness
  • 1 teaspoon baking powder Check for freshness to guarantee optimal rise
  • 0.5 teaspoon baking soda Check for freshness to guarantee optimal rise
  • 0.5 teaspoon salt Enhances flavor
  • 0.5 cups butter Swap for vegetable oil for a dairy-free option
  • 2 large eggs Try aquafaba for a vegan alternative
  • 1 teaspoon pure vanilla extract Pure extract is best for true flavor
  • 0.5 cups milk Almond or oat milk works well for dairy-free baking
  • 0.5 cups Biscoff spread No substitute recommended without altering flavor dramatically
Optional Toppings
  • 1 batch Biscoff buttercream frosting Whip up with more Biscoff spread
  • 1 batch chocolate ganache Pour over the top for a decadent touch

Equipment

  • muffin tin
  • Mixing bowls
  • Electric Mixer
  • Spatula

Method
 

Cupcake Steps
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla extract and milk.
  5. Gradually combine the dry mixture into the wet mixture, folding gently.
  6. Fill each cupcake liner halfway, add a dollop of Biscoff spread, then cover with more batter.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 120mgFiber: 2gSugar: 20gVitamin A: 400IUCalcium: 30mgIron: 1.5mg

Notes

Let butter and eggs sit at room temperature for best mixing results. Avoid overmixing to keep cupcakes light and fluffy. Cupcake liners should be filled no more than 2/3 full.

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