Biscoff Cupcakes with Chocolate Butter Cream

These are defiantly a weekend treat. Ok they may not be very healthy but they sure do taste amazing and I think we all deserve a treat especially when they taste this good.

Prep Time: 15 – 20 mins

Cook Time: 12 – 15 mins

Portions: 10 Cupcakes


  • 125g Butter
  • 65g Caster Sugar
  • 65g Soft Brown Sugar
  • 3 Eggs
  • 125g Self Raising Flour
  • 1 Tsp Baking Powder
  • 10 – 15 Chopped Lotus Biscoff Biscuits and extra to decorate with
  • 3 Tbsp Biscoff Spread
  • 75g Butter
  • 175g Icing Sugar
  • 2 Tbsp Cocoa Powder


  1. First you need to preheat your oven to 180c and prepare your cupcake cases
  2. Now in a large bowl cream together your butter and both the sugars until it becomes light and fluffy this should take about 5 mins
  3. Now crack your eggs into a small bowl and whisk. Slowly add this to the butter mix a bit at a time adding a table spoon of flour with the eggs to stop the mixture from splitting
  4. Now fold in the rest of the flour and add the Biscoff spread and biscuits and mix being carful not to over mix
  5. Now fill your cupcake cases with the batter and cook for approximately 12 – 15mins until a knife comes out clean and leave to cool
  6. Now your cakes are cooling you can make your icing this is so simple. Take your butter, icing sugar and coco powder and cream together until it becomes light and fluffy, again this may take some time. So if you have an electric mixer this would be the time to use it
  7. Ok so a few hours have passed and your cakes are cool. You can now decorate your cup cakes with your icing in anyway you want so have fun and get creative then the best part have one or two and enjoy !

2 Comments Add yours

  1. Dani says:

    These look absolutely amazing! Thank you for another delicious recipe!

    Liked by 1 person

    1. No worries at all am glad you are enjoying them.


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