These Biscoff cupcakes are fluffy chocolate cupcakes filled with caramel and topped with a cookie butter frosting! No eggs and no dairy needed, it’s the perfect vegan dessert to impress!
In the world of desserts, cupcakes are something I rarely make. See, it’s not that I don’t like them, but unlike a cake or a brownie, they are more for parties or events. Luckily, I’ve recently found a plethora of excuses to whip them up for any old occasion.
With cupcakes, I tend to stick to the basics, using either a vanilla or chocolate base, topped with a simple frosting. However, I’ve realised that cupcakes are the perfect vehicle to try out different flavor combinations and flavors. As I’ve been on a Biscoff kick lately, I thought to try out a cupcake flavor centered around it!
I’ve been meaning to share a Biscoff cupcake recipe for quite some time. It’s the perfect dessert to impress a crowd and it could not be any easier to make. I fill the cupcakes with some gooey caramel for a hidden surprise, and the Biscoff frosting takes it up a notch.
Now, these cupcakes may look incredibly fancy but I promise you, they are so easy to make and use simple ingredients. No eggs and no dairy are needed, but you’d never be able to tell. The texture of the cupcakes are moist and fluffy, the frosting is creamy, and the caramel is thick. The cupcakes are full of chocolate flavor, complimented by the gorgeous Biscoff flavor in the frosting.
One of my friends is obsessed with Biscoff so I made her a batch of these and she could NOT believe that they were easy to make- She loved the caramel surprise in the middle!
Ingredients to make Biscoff cupcakes
For the cupcakes
- Flour– All purpose flour, or gluten free all purpose flour. If you use the latter, it must have added xanthan gum in it, or else it will lack any stability.
- Cocoa powder– Unsweetened cocoa powder.
- Sugar– White, brown, or coconut sugar can be used.
- Salt– Just a pinch to balance out the sweet ingredients.
- Vinegar– Apple cider vinegar or white vinegar.
- Vanilla extract– A must for any good cupcake.
- Oil– Use a neutral flavored oil, like canola or vegetable.
- Water– To mix everything together. Unsweetened almond milk or soy milk will both work too.
- Caramel– To fill the cupcakes with! I used a homemade vegan caramel.
For the frosting
- Butter– Vegan or standard butter. Regardless of which one you use, be sure it is from a block and not from a spread.
- Biscoff spread– The star ingredient! Smooth and creamy cookie butter.
- Powdered sugar– Sift your powdered sugar before adding it to the frosting to ensure there are no clumps.
- Milk– I used unsweetened almond milk, but any milk works.
How do you make Lotus Biscoff cupcakes?
Start by making the cupcakes. In a large mixing bowl, combine your dry ingredients and mix well. Next, add the wet ingredients and mix until a thick batter remains. Distribute the batter amongst a greased 12-count muffin tin lined with muffin liners. Bake the cupcakes for 15-17 minutes, or until a skewer comes out mostly clean. Remove the cupcakes from the oven and let them cool completely.
While the cupcakes are cooling, prepare the frosting. In a mixing bowl, beat the softened butter with the Biscoff spread until smooth. Add the powdered sugar, and mix well, until thick. Add the milk slowly, until a fluffy and thick frosting remains.
Once cooled, use a knife to cut small holes in the middle of the cupcakes. Fill with the cupcakes with caramel sauce. Finally, pipe the Biscoff frosting on top of each cupcake, ensuring the hole is well covered. Drizzle with extra caramel.
Tips to make the best Biscoff spread cupcakes
- When filling the cupcakes with caramel, be sure to create a hole that almost reaches the base of the cupcake. This will ensure an adequate amount of caramel can be added.
- You may need extra milk to add to the frosting, especially if it too thick. Slowly add a teaspoon at a time, as needed.
- Do not overbake the cupcakes as they continue to cook as they are cooling down.
Storing and freezing cupcakes
- 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.
More vegan dessert recipes to try
For the cupcakes
- 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 your dry ingredients and mix well. Add the wet ingredients and mix until a smooth batter remains.
- 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.
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