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Chocolate Biscoff Cupcakes

Irresistible Chocolate Biscoff Cupcakes with Caramel Filling

Delicious Chocolate Biscoff Cupcakes are filled with rich caramel, making them the ultimate dessert indulgence.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Substitute with gluten-free flour for a lighter option.
  • 1/2 cup Cocoa powder Dutch-processed cocoa adds depth of flavor.
  • 1 tsp Baking powder Leavening agent for fluffiness.
  • 1/2 tsp Baking soda Leavening agent for fluffiness.
  • 1/4 tsp Salt Enhances sweetness and balances flavors.
  • 1 cup Sugar Brown sugar can be used for more flavor.
  • 2 large Eggs Ensure they’re at room temperature.
  • 1/2 cup Milk Almond milk can be used for dairy-free.
  • 1/2 cup Vegetable oil Can be replaced with melted coconut oil.
  • 1 tsp Vanilla extract Essential for flavor.
  • 1/2 cup Biscoff spread For filling, can substitute other caramel spreads.
For Topping
  • 1 cup Whipped cream For dolloping on top.
  • 1/2 cup Chocolate ganache For drizzling to enhance flavor.

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • whisk
  • Measuring Cups and Spoons
  • rubber spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until no lumps remain.
  3. Mix sugar, eggs, milk, vegetable oil, and vanilla in a separate bowl until smooth and glossy.
  4. Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
  5. Spoon batter into lined muffin tin, filling each liner halfway.
  6. Add a teaspoon of Biscoff spread into the center of each filled liner.
  7. Top each cupcake liner with remaining batter until about two-thirds full.
  8. Bake for 18-20 minutes, checking for doneness with a toothpick.
  9. Allow cupcakes to cool in pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing and texture. Use a cookie scoop for even batter distribution.

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