why make this recipe

Chocolate Biscoff Cupcakes are the perfect blend of rich chocolate flavor and the unique, caramelized taste of Biscoff. These cupcakes are not only easy to make, but they also bring a delightful treat that can satisfy your sweet cravings. With a gooey filling and fluffy frosting, they are great for parties, special occasions, or just a sweet snack at home. Plus, they are dairy-free, making them suitable for those with dietary restrictions!

how to make Chocolate Biscoff Cupcakes

Ingredients:

Cupcakes:

1/2 cup (120g) applesauce/apple puree
1 1/8 cups (275g) coconut yogurt
1/3 cup (80g) melted Biscoff
1/4 cup (60g) coconut sugar
1/4 cup (60g) Macr0Mike caramelized biscuit protein powder (use code ‘amb-mon’ for 10% off)
3/4 cup (90g) GF plain flour
3 tbsp (25g) cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate soda

Filling:

1/4 cup (50g) Biscoff spread
1/4 cup (50g) maple syrup
1/3 cup (75ml) almond milk
2 tbsp (30g) Macr0Mike caramelized biscuit protein powder

Frosting:

2/3 cup (150g) dairy-free butter
1/4 cup plus 1 tbsp (65g) Biscoff spread
1/4 cup (50g) powdered sugar
2 tbsp (30g) Macr0Mike caramelized biscuit protein powder

Directions:

Preheat the oven to 170°C and line a muffin tray with 10 cupcake cases.
In a large bowl, whisk together applesauce, coconut yogurt, melted Biscoff, and coconut sugar until smooth.
Gently fold in the protein powder, flour, cocoa powder, baking powder, and bicarbonate soda until everything is combined.
Divide the batter evenly among the cupcake cases, smoothing out the tops. Bake for 20 minutes. Allow to cool.
For the filling, mix Biscoff, maple syrup, and almond milk in a small bowl until smooth. Then add the protein powder and mix again.
To make the frosting, beat together the dairy-free butter and Biscoff in a medium bowl until combined. Add the powdered sugar and protein powder, beating until the mixture is light and fluffy. Transfer the frosting to a piping bag and set aside.
Once the cupcakes are cool, make a small well in the center of each one and add 1-2 tablespoons of filling.
Pipe or spread the frosting on each cupcake, top with some Biscoff biscuit crumbs, and enjoy this delicious treat!

how to serve Chocolate Biscoff Cupcakes

Serve these cupcakes fresh, straight from the kitchen, for the best experience. You can place them on a decorative plate for gatherings or simply enjoy them as an afternoon snack. They go great with a cup of coffee or tea!

how to store Chocolate Biscoff Cupcakes

Store the cupcakes in an airtight container at room temperature for up to three days. If you want to keep them fresh longer, consider refrigerating them, but allow them to come back to room temperature before serving for the best taste.

tips to make Chocolate Biscoff Cupcakes

Make sure to measure your ingredients accurately for the best texture.
Let the cupcakes cool completely before adding the filling and frosting to prevent melting.
Experiment with different flavors of protein powder if you want to mix things up!

variation

For a twist, try adding crushed Biscoff cookies into the cupcake batter for extra crunch. You can also use different flavors of nut butter for the frosting instead of Biscoff!

FAQs

Can I make these cupcakes gluten-free?
Yes, simply use a certified gluten-free flour for the cupcakes.

Can I substitute coconut yogurt?
Yes, you can use any dairy-free yogurt you prefer, like almond or soy yogurt.

How can I make these cupcakes sweeter?
If you prefer your cupcakes sweeter, you can add a bit more sugar or maple syrup to the batter or filling.

Chocolate Biscoff Cupcakes

Chocolate Biscoff Cupcakes offer a delightful combination of rich chocolate flavor and the unique taste of Biscoff, making them an easy and delectable treat for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 20

Total Time 50

Servings: 10 cupcakes

Course: Dessert, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Cupcake Ingredients

1/2 cup applesauce/apple puree
1 1/8 cups coconut yogurt
1/3 cup melted Biscoff
1/4 cup coconut sugar
1/4 cup Macr0Mike caramelized biscuit protein powder Use code 'amb-mon' for 10% off
3/4 cup GF plain flour Gluten-free option
3 tbsp cocoa powder
1 tsp baking powder
1/2 tsp bicarbonate soda

Filling Ingredients

1/4 cup Biscoff spread
1/4 cup maple syrup
1/3 cup almond milk
2 tbsp Macr0Mike caramelized biscuit protein powder

Frosting Ingredients

2/3 cup dairy-free butter
1/4 cup Biscoff spread
1/4 cup powdered sugar
2 tbsp Macr0Mike caramelized biscuit protein powder

Method

Preparation

Preheat the oven to 170°C and line a muffin tray with 10 cupcake cases.
In a large bowl, whisk together applesauce, coconut yogurt, melted Biscoff, and coconut sugar until smooth.
Gently fold in the protein powder, flour, cocoa powder, baking powder, and bicarbonate soda until everything is combined.
Divide the batter evenly among the cupcake cases, smoothing out the tops.
Bake for 20 minutes. Allow to cool.

Filling

In a small bowl, mix Biscoff, maple syrup, and almond milk until smooth, then add the protein powder and mix again.

Frosting

In a medium bowl, beat together the dairy-free butter and Biscoff until combined.
Add the powdered sugar and protein powder, beating until the mixture is light and fluffy.
Transfer the frosting to a piping bag and set aside.

Assembly

Once the cupcakes are cool, make a small well in the center of each one and add 1-2 tablespoons of filling.
Pipe or spread the frosting on each cupcake, top with some Biscoff biscuit crumbs, and enjoy this delicious treat!

Notes

Make sure to measure your ingredients accurately for the best texture. Let the cupcakes cool completely before adding the filling and frosting to prevent melting. Experiment with different flavors of protein powder if you want to mix things up!