Vegan chocolate cupcakes with Biscoff buttercream. These decadent cupcakes are drizzled with melted cookie butter spread and decorated with crunchy speculoos.
Cupcake Day is on June 17th this year and there’s nothing like cake to bring everyone back together. Last year I created a recipe for Marble Cupcakes with Milk Chocolate Buttercream to raise awareness and vital funds for Alzheimer’s Society’s annual Cupcake Day. This year I’ve got another cupcake recipe to inspire you to take part and a host your own Cupcake Day for this important charity.
We love cupcakes and any cake for that matter! I’ve added a different flavour to our favourite Vegan Chocolate Cupcakes and that new tasty addition is Biscoff.
If you’ve not tried this dreamy spread before then you’ve been missing out! It has a lovely caramelised flavour with a hint of cinnamon, ginger and other spices. Once I’ve opened a packet of biscuits I find it hard to stop eating them, one is never enough!
I’m going through a bit of a Biscoff craze lately after buying a massive 700g jar and having that in the kitchen made me want to create a new Biscoff bake for the blog. Asides from adding Biscoff to buttercream, I’ve been having it on my breakfast bowl of porridge with strawberries or spread on a couple of crumpets – two breakfast ideas I highly recommend!
The chocolate cupcakes are the same as my original recipe, but instead of chocolate buttercream I’ve made Biscoff buttercream. I use the smooth spread, but the crunchy spread can also be used.
The cupcake is fudgy, moist and rich in chocolate flavour. While the Biscoff element features just in the buttercream and decoration, once the cupcakes are cooled you can cut out of the centre and fill with a spoonful of Biscoff spread. I didn’t do this, but I think it’s a great idea!
The buttercream is made like a regular buttercream, but to make sure it’s completely vegan we’re using a dairy-free baking spread, icing sugar, Biscoff spread and some plant cream/milk. It has just the right balance of creaminess and caramelised flavour.
The cupcakes can be decorated however you want. I pipe my buttercream on top of each chocolate cupcake, then drizzle melted Biscoff spread and crushed Biscoff biscuits over the top. I love how simple the decoration is and makes the finished cupcakes look so tempting.
120ml plant milk (I use soya but any plant milk will work)
1 and 1/2 tablespoons apple cider vinegar or white vinegar
200g caster/granulated or dark/light brown sugar
180g plain flour
40g cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
80ml vegetable oil
1 teaspoon vanilla extract
120ml plant milk + 1 teaspoon instant coffee – the milk will need to be warmed before adding the coffee
150g dairy-free baking spread
300g icing sugar, sifted
150g crunchy or smooth Biscoff spread
2-3 tablespoons vegan cream or plant milk (optional) – add enough until the buttercream has reached your preferred consistency
- Preheat oven to 180°C / 160°C Fan / 350°F Gas Mark 4. Line a 12-hole muffin tin with paper liners and set aside.
- To make the cupcakes: In a jug, mix together 120ml plant milk with the vinegar and leave it to one side – this makes a vegan-style buttermilk and will help the cupcakes rise when baking.
- In a large mixing bowl, add the sugar, flour, cocoa powder, baking powder, bicarbonate of soda and salt. Whisk together until combined.
- Now to the dry ingredients add the oil, the plant milk/vinegar mixture you prepared earlier along with the vanilla extract.
- Heat the remaining 120ml plant milk until warm (approx. 30 seconds in the microwave will do or place on the stove top and heat until warm) and add the coffee. Stir to dissolve the coffee in the milk and then add this mixture to the other ingredients.
- Whisk until you have a smooth batter free of any lumps. Distribute the cupcake batter between the paper liners and bake for 18 minutes or until a cake tester comes out clean when inserted into the centre of one of the cupcakes. Leave the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to finish cooling completely.
- To make the buttercream: In a large mixing bowl, cream the dairy-free baking spread until softened – about a minute or two should do. Now add the icing sugar in two batches, mixing well after each addition. Now continue mixing for a further 5-7 minutes until the buttercream is pale and creamy.
- Add the Biscoff spread and give that a quick mix. Now add the vegan cream/plant milk (if using) and mix for another 30 seconds until thoroughly combined. Transfer the buttercream to a piping bag fitted with piping nozzle and decorate the cupcakes. You can spread the buttercream on each cupcake if you prefer. Decorate the cupcakes further as desired, I decorated mine with a drizzle of melted Biscoff spread and crushed Biscoff biscuits before serving.
The cupcakes will keep stored in airtight container at room temperature or in the fridge for up to 3 days.
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