There’s nothing quite like the combination of rich chocolate and creamy Biscoff, and this cupcake recipe captures that delightful duo perfectly. These chocolate Biscoff cupcakes are a real showstopper, perfect for any occasion or just an indulgent treat for yourself. The moment you bite into the moist chocolate cake, you’ll experience the heavenly surprise of Biscoff filling that adds a unique twist to traditional chocolate cupcakes.
Growing up, weekends in my family were synonymous with baking. My grandmother, a chocolate lover at heart, would often whip up sweet treats that brought us all together. She had an uncanny ability to blend ingredients to perfection, and these cupcakes were a particular favorite. We’d sit around the kitchen island, excitedly waiting for them to cool, as the rich aroma filled the air. Now, every time I bake these cupcakes, I’m transported back to those cherished family moments.
Why You’ll Love This Recipe
This recipe stands out not only because of its delectable taste but also due to its simplicity. The combination of chocolate and Biscoff creates a luscious harmony that satisfies any sweet tooth. These cupcakes are easy to make, yet they offer a gourmet experience. Perfect for parties, these crowd-pleasers can be done in under an hour, making them ideal for both planned events and spontaneous gatherings. The buttery Biscoff filling adds an unexpected surprise that takes these cupcakes from standard to standout.
Ingredients Notes
For this recipe, ensure you use high-quality cocoa powder for the richest flavor. Be sure to find creamy Biscoff spread—the smooth variety ensures the best consistency for the surprise filling. If you cannot find Biscoff, a similar cookie butter will suffice. As for the chocolate chips, opt for semi-sweet or dark chocolate to balance the sweet Biscoff. Feel free to use almond milk as an alternative to dairy milk for a nutty undertone.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners. Prepare your dry ingredients by sifting together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
Step 2
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 3
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 4
Fill each cupcake liner about two-thirds full with the batter. Using a spoon, add a dollop of Biscoff spread into the center of each cupcake. Cover with a small amount of batter.
Step 5
Bake for 18-20 minutes or until a toothpick inserted into the cake part comes out clean. Remove from oven and allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack.
Storage Options
These cupcakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cupcakes for up to a month. To freeze, place them in a single layer on a baking sheet until frozen solid, then transfer them to a freezer-safe container. Allow them to thaw at room temperature before serving. If you prefer your cupcakes warm, a quick 10-second zap in the microwave will do the trick.
Variations & Substitutions
For a healthier twist, consider substituting half of the all-purpose flour with whole wheat flour, which adds a nutty flavor and increases fiber content. For a dairy-free option, replace the butter with coconut oil and use almond or soy milk instead of cow’s milk. You could also sprinkle a little sea salt on top before baking to enhance the chocolate flavor with a touch of savory.
Serving Suggestions
These cupcakes make a fantastic addition to any dessert table at receptions, birthdays, or casual brunches. Consider serving them with a scoop of vanilla ice cream on the side for an extra indulgent experience. Decorations such as chocolate shavings or an extra drizzle of melted Biscoff spread can elevate their appearance and add to the fun.
Frequently Asked Questions
Can I use crunchy Biscoff instead of smooth? Yes, you can use crunchy Biscoff if you prefer a bit more texture in your filling. Just keep in mind that it may slightly alter the overall mouthfeel of the cupcake, but it will still be delicious!
What if I don’t have a piping bag for the filling? No worries! Simply use a teaspoon or a small zip-top bag with the corner snipped off to add the filling. The goal is to have the Biscoff within the center of the cupcake, so any method that works for you is just fine.
How can I make these cupcakes more festive? To make these cupcakes more festive, consider adding colorful sprinkles or topped with themed decorations such as mini flags or seasonal candy pieces. You could even color the Biscoff filling with a bit of food coloring for a special event, like red for Valentine’s Day or orange for Halloween.
Chocolate Biscoff Cupcakes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup cocoa powder unsweetened
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs room temperature
- 0.5 cup buttermilk room temperature
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup hot water
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line a cupcake pan with liners.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients and mix until well combined.
- Slowly add the hot water to the batter and mix until smooth.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting with Biscoff frosting.
