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!
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.
Notes
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.