Baking · Buttercream and Frosting · Chocolate · Cupcakes · Vegan

Vegan Biscoff Chocolate Cupcakes

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 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 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.

(Makes 12)


Chocolate Cupcakes:

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

Biscoff Buttercream: 

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


  1. 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.
  2. 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.
  3. In a large mixing bowl, add the sugar, flour, cocoa powder, baking powder, bicarbonate of soda and salt. Whisk together until combined.
  4. Now to the dry ingredients add the oil, the plant milk/vinegar mixture you prepared earlier along with the vanilla extract.
  5. 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.
  6. 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.
  7. 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.
  8. 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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Baking · Biscuits and Cookies · Chocolate · Cupcakes

Biscoff Cookie Butter Cupcakes

Vanilla white chocolate chip cupcakes topped with a creamy swirl of Biscoff buttercream frosting!

From one cupcake recipe to another! This time I’m sharing my delicious recipe for cookie butter cupcakes. I’m pretty much obsessed with Biscoff, so it was definitely about time to share a Biscoff cupcake recipe on here. I’ve used my popular Perfect Vanilla Cupcakes as a base but this time decided to add some white chocolate chips to the batter. How do you make a vanilla cupcake EVEN more yummy? Adding chocolate is the answer! 😉

If you’re wondering what cookie butter is exactly, then if you ask me I will tell you it is one of the most heavenly foods out there! The spread is made of ground Speculoos biscuits and just like Nutella I could it by the spoonful jar. Speculoos (or speculaas) is a traditional Dutch spiced biscuit very popular here in Europe. They’re crunchy in texture and have a gorgeous warming flavour from spices such as cinnamon, nutmeg, ginger, cloves and cardamom.

So to make these scrumptious cupcakes I start off with an easy no-fail cupcake batter. I went for a classic vanilla cupcake because I wanted the creamy cookie butter frosting to be the star of the show. The sponge cupcakes are moist, buttery and bake perfectly every single time. They have a beautiful light vanilla flavour and a hidden white chocolate chip surprise. 🙂

Once the cupcakes are fully baked and have had a chance to cool, I made my frosting. You may be tempted to devour the frosting straight from the bowl. To make it, simply cream the butter until pale, then add the icing sugar along with the vanilla extract and beat for about 5 minutes until the frosting is light and fluffy.

Then all that is left to do is add the Biscoff cookie spread and mix. Make sure you adjust the consistency with a splash of cream or milk as this will make it easier to pipe onto the cupcakes.

Swirl each cupcake with the frosting and then decorate with a sprinkle of Speculoos biscuit crumbs, white chocolate chips and half a Speculoos biscuit. These were really easy to make and will certainly impress all your family and friends.

(Makes 12)


Vanilla Cupcakes:

150g butter or margarine, softened

150g caster sugar or light brown sugar

1 teaspoon vanilla extract

3 medium or large free-range eggs, at room temperature

150g self-raising flour, sifted

100g white chocolate chips (optional)

2-3 tablespoons milk

Cookie Butter Frosting:

150g butter, softened

250-300g icing sugar, sifted

1 teaspoon vanilla extract

200g Biscoff or speculoos cookie butter spread

2-3 tablespoons milk or double cream


1. Preheat your oven to 180°C / 160°C Fan / 350°F / Gas Mark 4. Line a cupcake tin with 12 cupcake paper liners and set aside.

2. To make the cupcakes: Cream the butter, sugar and vanilla together until light in colour and very fluffy. Add eggs one by one and mix to combine. Toss the white chocolate chips with about a tablespoon of the weighed out flour, then add to the bowl along with the remaining flour and the milk and mix until just combined and no lumps of flour remain.

3. Evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 15-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 5 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

4. To make the buttercream: Cream the butter until really pale in colour. Add the sifted icing sugar and the vanilla extract and mix together until the butter and sugar has combined. Continue to beat until fluffy and very creamy in colour and texture. Once the buttercream is fluffy add the cookie butter spread, and mix until combined. If the mixture if too stiff loosen with the cream or milk until you reach the desired piping consistency.

5. To decorate: Fit a large disposable piping bag with your favourite nozzle – I love the large star tip for cupcakes. Fill the piping bag with the frosting. Pipe even swirls on the top of each cupcake, or use a small cake palette knife and spread the frosting onto each cupcake. Finish by decorating with biscoff crumbs and biscuit halves, and or white chocolate chips. Note: I recommend topping the cupcakes with the biscuit half just before serving, otherwise it loses its crunchiness.

Recipe Notes:

  • Baking time will depend on your oven. This recipe recommends 15-20 minutes, but different ovens may cause the baking time to differ slightly.
  • This cupcake recipe can easily be doubled or tripled to make more.
  • For the frosting I like to add a few tablespoons of double (heavy) cream. The cream makes the frosting lighter and it will have a creamier texture. If preferred you can substitute with milk but please note that frosting will not have such a creamy texture. I also reduced the sugar in the frosting so it wasn’t too sweet. But you can adjust the frosting to your own taste.
  • The frosted cupcakes will keep in an airtight container for up to 3 days. Cupcakes never last that long in our house!

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