Biscoff Cupcakes

Fluffy Biscoff chocolate cupcakes filled with gooey caramel and topped with a creamy Biscoff cookie butter frosting; it seriously doesn’t get better than this. Plus, they’re egg AND dairy-free!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 349kcal

Author Arman Liew

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.

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