Vegan Chocolate Biscoff Cupcakes
These vegan chocolate Biscoff cupcakes are great for parties and special occasions. Soft, fluffy chocolate cupcakes topped with creamy Biscoff buttercream frosting and a chocolate drizzle. So easy and super quick to make!
I’m on a bit of a Biscoff dessert train at the moment, so here’s another one for your list of bakes to try!
Ever since I made my first Biscoff cake last year, I just haven’t been able to stop baking with these delicious biscuits. You loved the regular Biscoff cupcakes so I wanted to make another variation for you. This time, they’re paired with chocolate for the most delicious combo!
They are light, fluffy chocolate cupcakes that are topped with a rich Biscoff buttercream frosting, a drizzling of chocolate and some Biscoff biscuits. A true dream for anyone who likes Biscoff or chocolate!
What is Biscoff?
If you don’t know what Lotus Biscoff is yet, you’re missing out!
They became popular for their biscuits/cookies but more recently have become even more well-known for their spread, which is essentially Biscoff biscuits blended up into a butter, also known as cookie butter. Both the biscuits and the spreads are great for baking because you can do so much with them.
Flavour-wise, they taste like spiced caramel and they are absolutely delicious. The flavour is also known as speculoos which you may be more familiar with.
Want more vegan Biscoff desserts?
- Biscoff layer cake
- Chocolate Biscoff tiffin
- Biscoff cheesecake
- White chocolate and Biscoff cookies
- Biscoff cupcakes
- Biscoff yule log
- See also: best vegan desserts roundup
How to make vegan chocolate Biscoff cupcakes
Preheat your oven to 180°C/350°F (or 160°C/325°F if you’re using a fan or convection oven). Line a cupcake tin with 12 paper cupcake liners.
Next, it’s time to make your vegan “buttermilk”. In a small bowl or mug, mix 1 teaspoon of apple cider vinegar into 280ml of soy milk. Leave it to sit for a few minutes and it will become slightly thick and curdled.
If you don’t have apple cider vinegar, you can use white vinegar or lemon juice instead. All you need is some type of acid to react with the soy milk to make it nice and creamy.
I’d also recommend using unsweetened soy milk for best results.
In a large bowl, mix together 200g of self-raising flour, 1/2 a teaspoon of baking soda (not be confused with baking powder), 4 tablespoons of unsweetened cocoa powder and 200g of caster sugar.
Next, add the “buttermilk” from earlier into the bowl, along with 2 teaspoons of vanilla extract and 6 tablespoons of vegetable oil*. Mix everything together well until you have a smooth chocolate batter. Make sure there are no dry ingredients stuck at the bottom of the bowl.
*You can use any type of oil you prefer but I recommend something with a neutral flavour.
Divide the batter equally between your 12 cupcake liners and bake for 18-20 minutes, until a toothpick through the middle comes out clean. If there’s still batter stuck to your toothpick, that means they need to be baked a little bit longer.
Once the cupcakes are baked, transfer them to a wire rack and let them cool completely.
While the cupcakes are cooling, prepare your Biscoff buttercream frosting. This is one of my favourite ever frosting recipes so I just KNOW you’re going to love it too!
First, mix 125g of vegan margarine and 125g of smooth Biscoff spread together in a medium-sized bowl. Then add 250g of icing sugar, a little bit at a time, until you have a smooth and fluffy buttercream.
If it’s too thick, you can add a bit of plant-based milk to help loosen it. Or if you’d like it to be thicker, you can add more icing sugar.
Next, put your frosting into a piping bag with a large star nozzle in. Pipe a swirl onto each cooled cupcake.
Alternatively, you can use a spoon or butter knife to spread a small amount onto the cupcakes, in which case you’ll only need half of the amount of buttercream.
Melt a few blocks of your favourite vegan chocolate until smooth and runny. Drizzle it over the frosted cupcakes as decoration. Finish with half of a Biscoff biscuit and a sprinkling of biscuit crumbs.
I used a mixture of the sandwich biscuits and the regular biscuits (cut in half) for variation. Feel free to use whichever type you like the most.
Here in the UK, Biscoff spread is available to purchase from most of the large supermarkets. If you’re elsewhere in the world or can’t get to a UK supermarket, it’s also available on Amazon, from The Vegan Kind Supermarket, or directly from the online Lotus Biscoff shop.
Keep them in an airtight container in a cool, dry place such as a kitchen cupboard. You can also store them in the fridge if you prefer, but the buttercream icing will hold firm just fine either way.
They should last for up to 5 days if stored appropriately.
I haven’t tried freezing these yet but I don’t see why not! Both the buttercream and the chocolate cupcakes freeze and defrost nicely separately so I’m sure they would be fine together. The only thing I would advise against is adding the Biscoff biscuit and crumbs on top if you’re planning to freeze them. These can be added just before serving.
To freeze, pop them into an airtight container and freeze for up to 2 months. To defrost, transfer them to a plate or wire rack and leave them at room temperature for an hour or 2 until fully thawed.
I hope you like the recipe! If you make these cupcakes yourself at home, please let me know how it goes for you by leaving a comment and/or rating below. Happy baking! xo
Vegan Chocolate Biscoff Cupcakes
Light and fluffy chocolate cupcakes with Biscoff buttercream frosting.
- 280 ml Soy milk (1 cup+2 tablespoons)
- 1 Teaspoon Apple cider vinegar (or white vinegar)
- 200 g Self-raising flour (1+½ cups)
- ½ Teaspoon Baking soda
- 4 Tablespoons Cocoa powder
- 200 g Caster sugar (1 cup)
- 2 Teaspoons Vanilla extract
- 90 ml Vegetable oil or melted vegan margarine (6 tablespoons)
For the icing:
- 125 g Vegan margarine (½ cup)
- 125 g Smooth Biscoff spread (½ cup)
- 250 g Icing sugar (2 cups)
- Few blocks Vegan chocolate, melted
- 6 Lotus Biscoff biscuits, cut in half (I used a mix of the sandwich cookies and the regular kind)
Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a cupcake tray with 12 paper cake cases.
Mix the apple cider vinegar into the soy milk and set aside for 5 minutes. It will thicken and curdle slightly.
In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.
Add the milk/vinegar mixture to the bowl, along with the vanilla and the melted margarine. Mix well until you have a smooth batter. Make sure there's no dry mixture stuck to the bottom of the bowl.
Divide the batter equally between your 12 cases and bake for 18-20 minutes, until a toothpick through the centre comes out clean.
Transfer the cupcakes to a wire rack and leave them to cool completely.
For the Biscoff frosting:
Mix the margarine and Biscoff spread together until smooth.
Mix in the icing sugar, a little at a time, until fully combined. You can add a small splash of plant-based milk to loosen it if needed.
Pipe or spoon some frosting onto each cooled cupcake. Drizzle over some melted chocolate and top with half a Biscoff biscuit.
- Store in an airtight container at room temperature for up to 5 days.
- The frosting recipe will produce enough to pipe onto all 12 cupcakes. If you plan to spread on a thin layer of the frosting instead of piping it, you can half the recipe.