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chocolate cupcake topped with Biscoff icing and chocolate sauce

Vegan Chocolate Biscoff Cupcakes

Light and fluffy chocolate cupcakes with Biscoff buttercream frosting.

Course vegan
Cuisine dessert
Keyword chocolate biscoff cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12 cupcakes
Calories 395 kcal

Ingredients

  • 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)

For topping:

  • Few blocks Vegan chocolate, melted
  • 6 Lotus Biscoff biscuits, cut in half (I used a mix of the sandwich cookies and the regular kind)

Instructions

  1. 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.

  2. Mix the apple cider vinegar into the soy milk and set aside for 5 minutes. It will thicken and curdle slightly.

  3. In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.

  4. 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.

  5. Divide the batter equally between your 12 cases and bake for 18-20 minutes, until a toothpick through the centre comes out clean.

  6. Transfer the cupcakes to a wire rack and leave them to cool completely.

For the Biscoff frosting:

  1. Mix the margarine and Biscoff spread together until smooth.

  2. 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.

Assembly:

  1. Pipe or spoon some frosting onto each cooled cupcake. Drizzle over some melted chocolate and top with half a Biscoff biscuit.

Recipe Notes

  • 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.
Nutrition Facts
Vegan Chocolate Biscoff Cupcakes
Amount Per Serving (1 cupcake with frosting)
Calories 395 Calories from Fat 153
% Daily Value*
Fat 17g26%
Sodium 101mg4%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 37g41%
Protein 3.5g7%
* All values are an estimate only and will vary depending on the food brands used.