Biscoff Cupcakes
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Put that half-empty jar of Biscoff cookie butter to use with my decadent Biscoff cupcakes. Fluffy chocolate cupcakes are filled with gooey caramel and topped with cookie buttercream frosting. They’re even egg-free!
I’ve made more than a few Biscoff dessert recipes in my career–from Biscoff cheesecake to Biscoff brownies– but really, none have been quite so outrageous as these cookie butter cupcakes. Even my partner (who usually turns down desserts when I’m recipe testing) keeps coming back for seconds…and thirds. That’s when you know they’re good.
The wild part is that they’re not even difficult to make. The cupcake base is as simple as any classic recipe, but what makes them magical is the caramel center and the fluffy Biscoff frosting piled on top.
A lot of Biscoff cupcake recipes add Biscoff to the batter as well, but during testing, I found that it can make the cake overly heavy and sweet. Keeping the flavor focused in the frosting and filling gives you the perfect balance: rich, spiced, buttery, and rounded out with just the right touch of chocolate.
And if you follow my ingredient swaps, you can even make them vegan… and no one will be any the wiser.
Table of Contents
Biscoff cupcake recipe highlights
- Bakes in 30 minutes. And the prep time before that is even quicker.
- 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.
Key Ingredients
Here are the main ingredients for chocolate Biscoff cupcakes, along with my kitchen notes. The complete list with measurements is in the recipe card below.
- Flour. I used regular all-purpose flour, but I also made a batch with gluten-free all-purpose flour, and the results were just as good. If you go with GF flour, make sure there’s xanthan gum, or else it will lack stability.
- Cocoa powder. I use unsweetened cocoa powder.
- Granulated sugar. I prefer white sugar as it doesn’t impart added flavor, but if you use brown sugar, your cupcakes will come out even more moist and gooey.
- Vinegar. Because these cupcakes are egg-free, adding vinegar reacts with the baking soda, which gives the cupcakes structure and rise.
- Oil. I used vegetable oil, but any canola oil (or any neutral oil) works.
- Caramel. To fill the cupcakes with! I used a homemade vegan caramel. Any store-bought caramel is fine.
- Biscoff frosting. I’m keeping things simple with butter (or vegan butter), Biscoff spread, powdered sugar, and milk.
How to make Biscoff cupcakes
Step 1- 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 2- 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 3- 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 4- 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
- Measure the dry ingredients. One of the first things they teach us in culinary school when baking is measuring flour. If you stick a measuring cup straight into the flour, it will get compacted, and you’ll end up with dense cupcakes. Instead, sift the flour and carefully spoon it into the measuring cup.
- Use an apple corer when cutting into the center of the cupcakes. And if you’re not confident in your cutting skills, you can just drizzle the caramel on top of the frosted cupcakes.
- Making vegan cupcakes. If you use non-dairy milk and vegan butter, your cupcakes will be naturally vegan. You can even garnish the cupcakes with Lotus cookie biscuits because, YES, they’re naturally vegan! I like Miyoko’s butter, which is the most similar to standard butter.
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. I like to let them thaw overnight then let them sit at room temperature about an hour before enjoying.
Frequently asked questions
Usually, the culprit for dry cupcakes is 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.
This is likely because some of the ingredients are too cold. I suggest you use room temperature ingredients so everything mixes more cohesively. This goes for the batter and the frosting.
✅ Nutrition reviewed
Nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Biscoff Cupcakes
Ingredients
For the cupcakes
- 1 1/2 cups all purpose flour
- 3 tablespoon cocoa powder
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vinegar
- 5 tablespoon oil
- 1 cup water
- 3/4 cup caramel
For the Biscoff frosting
- 1 cup butter softened
- 3/4 cup Biscoff spread
- 3 cups powdered sugar
- 3 tablespoon milk * See notes
Instructions
- Preheat the oven to 180C/350F. Grease and line a 12-count muffin tin with muffin liners and set aside.
- In a large mixing bowl, add the flour, cocoa powder, sugar, baking soda, and salt. Add the vinegar, oil, and water, and mix until smooth.
- 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.
- Prepare the frosting by beating together the butter with Biscoff spread until smooth. Add in the powdered sugar and the milk, and beat until fluffy. If it is too thick, add extra milk.
- Use a knife to cut a small hole on top of the cupcakes, almost reaching the base of them. Pour a tablespoon of the caramel into each cupcake. Using a piping bag, pipe the Biscoff frosting over the top of each cupcake and serve immediately.
Notes
- Leftovers: Keep at room temperature for up to 3 days, in the fridge for one week, or in the freezer for 6 months.
Nutrition
More cupcake recipes
Recipe updated
I originally published this recipe in April 2021, but updated it in November 2025 to include common questions and answers, along with re-testing dietary substitutions. No ingredients or measurements have changed.
