Biscoff and Dark Chocolate Cupcakes

Can you ever have to much Biscoff in your life, I think not! This is such a classic combo that you wont be able to stop eating, so be sure to give them a go!

Prep Time: 10 Mins

Cook Time: 12 – 15 Mins

Portions: 12 Cupcakes


  • 150g Butter
  • 150g Caster Sugar
  • 3 Eggs
  • 150f Self Raising Flour
  • 1 TSP Baking Powder
  • 2 Large TBSP Lotus Biscoff Spread
  • 100g Dark Chocolate Cut into Chunks

Equipment you will need:

  • Cupcake Tin
  • Cupcake Cases
  • kitchen Mixer or Large Bowl and Wooden spoon


  1. First you need to preheat your oven to 180c and put your your cupcake cases into you cupcake tin
  2. Now take your butter and beat until it becomes light in colour then add your sugar and continue to beat until it is light and fluffy this will take about 5 mins, so be patient as this will help to give you a light and airy batter
  3. Now take your eggs and add one at a time to your butter mix, you may want to add a spoon of flour as you add the eggs to avoid them from splitting
  4. Now all your eggs are combined you can fold your flour and baking powder in and then add your Biscoff spread and dark chocolate chucks and mix till all combined
  5. You can now fill your cupcake cases and bake for 12 – 15 mins until golden brown and a knife comes out clean and then enjoy!

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