Hello friends, today we are making Chocolate Biscoff Cupcakes, filled with cookie butter, topped with Chocolate Biscoff Buttercream.
These Chocolate Biscoff Cupcakes are dressed up for Valentine’s Day, I decorated them with gold cherries, gold sprinkles, chocolate bars and hearts with gold accents.
Watch the video of me making these cupcakes here on this page or on YouTube.
The chocolate cupcake recipe I’ve used for the cupcakes here isn’t my usual recipe. I am using eggs in the recipe below. My typical chocolate cupcake recipe is eggless. But sometimes I like to switch things up.
To check out my eggless chocolate cupcake recipe, go here. Then you can use that recipe for the base, and come back here to make the frosting, and get instructions on how to fill and assemble the Chocolate Biscoff Cupcakes.
Have you ever tried Biscoff? It’s also known as cookie butter, and it’s absolutely delicious, to the point that you will want to eat it with a spoon, I know I do.
These Chocolate Biscoff Cupcakes are bursting with cookie butter flavor. They are not only filled with cookie butter, but the frosting also contains Biscoff.
Here are some tips on how to make Chocolate Biscoff Cupcakes
- Only fill the cupcake tins halfway.
- To test if the cupcakes are done baking in the oven, poke the top with your finger gently, if it springs right back, they are done baking.
- I like to use an apple corer to remove the center of the cupcakes, you can use a spoon or a knife.
- Use a piping bag to pipe the cookie butter in the center of the cupcakes. You can also use a spoon, but using a piping bag will make the job neater and easier.
- Store the cupcakes covered in the fridge so they don’t dry out.
These Chocolate Biscoff Cupcakes would be great as Valentine’s Day cupcakes, because I decorated them with luxurious golden cherries, and beautiful chocolate hearts and chocolate bars with golden accents, to give them an elegant and glamorous touch.
The frosting on top itself is super rich and luscious! Very fitting for a Valentine’s Day themed cupcake!
And it’s also super easy to make.
Tips on how to make the Chocolate Biscoff Frosting
- Make sure the butter is at room temperature. Cold butter will be lumpy, and if the butter is too soft, the frosting won’t firm up. The butter should be at 72ºF.
- If the cocoa powder you are using is lumpy, give it a little whisk or sift before adding to the frosting.
- As you are mixing, if you notice the frosting is too dry, add some milk or water to thin it out and make it smooth.
- And if the frosting seems too runny, add more powdered sugar to firm it up.
I use a Wilton 6B tip to pipe the frosting on top of the cupcakes.
And finally we’ve arrived to the decorations. I will teach you how to make the valentine’s decorations for the cupcakes.
First, I really recommend watching the video on this page or on YouTube, because it makes it so much easier to understand things by watching videos, at least for me that’s true.
For the chocolate hearts, you will need a heart mold. I have it linked down below with the recipe.
1- Spread some melted chocolate melts, or tempered chocolate on the bottom and up the sides of the chocolate molds. Refrigerate or freeze for 5 to 10 minutes.
2- Pipe or spoon some biscoff in the middle of the hearts.
3- Top with more chocolate and use a spoon or spatula to smooth out the chocolate on top. Then place the mold back in the fridge or freezer until the chocolate has set completely.
4- Remove the chocolate from the molds.
5- Decorate the chocolate hearts with golden edible leaves.
For the mini chocolate bar, I did the same, but didn’t fill it with biscoff since it’s super thin, and it wouldn’t be able to support any filling.
Now about the cherries. I dipped them in gold luster dust. For my Chocolate Cherry Cake that I made in the beginning of the week, I used a different technique for dipping the cherries in gold. Check them out here.
And for the golden cherries, I also dipped them in chocolate, and once the chocolate was set, I dipped the cherries in the container of golden luster dust.
I learned this from my friend Sheri Wilson from instagram. Super inspired by her work, you should check her out.
Here are some cupcake recipes you might want to check out that would also be the perfect Valentine’s Day Cupcakes:
- Vanilla Cupcakes
- Chocolate Cupcakes with Russian Buttercream
- Dulce de Leche Mocha Cupcakes
- Strawberry and Cream Cupcakes
- Pomegranate Cupcakes
- Alfajor Cupcakes
- Almond Cupcakes
- Grape Cupcakes
- Lindt Cupcakes
- Chocolate Strawberry Cupcakes
- Cinnamon Roll Cupcakes
- Hot Chocolate Cupcakes
- S’mores Cupcakes
- Romeo and Juliet Cupcakes
- Oreo Cupcakes
- Strawberry Lemonade Cupcakes
And if you need some tips on how to make cupcakes check out the following articles:
Thank you so much for reading my blog! I appreciate all the love!
Chocolate Biscoff Cupcakes
unsweetened cocoa powder
brewed coffee or hot water
Chocolate Biscoff Buttercream
at room temperature (113 grams)
or cookie butter (125 grams)
- 2 to 4
milk or water
or chocolate melts
- Fresh cherries
- Edible gold leaf
- Edible gold luster dust
- Pre-heat the oven to 350ºF.
- Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
- On another bowl, or measuring cup, mix the egg, milk, oil, and vanilla extract.
- Pour the wet ingredients over the sifted dry ingredients.
- Whisk until incorporated.
- Pour the hot coffee (or hot water) over the batter.
- Pour the batter into cupcake tins, filling up only halfway.
- Bake in the pre-heated oven for about 18 minutes, until you can touch the surface of a cupcake with your finger and it springs right back, or an inserted toothpick comes out clean.
- Remove from the oven and let the cupcakes cool.
Chocolate Biscoff Buttercream
- Whip the butter with an electric mixer for 1 to 2 minutes until fluffy and creamy.
- Add the cookie butter and mix to combine.
- Add the cocoa powder and powdered sugar, mix on low to combine.
- Raise the speed and cream on medium high.
- If the buttercream is dry, add some milk or water to it. If the buttercream is too runny, add more powdered sugar to make it stiffer.
- Finally add the vanilla and mix to combine.
- Place the Chocolate Biscoff Frosting in a piping bag fitted with the tip of choice.
- Remove the center of each cupcake using a spoon, a knife or an apple corer.
- Place the cookie butter in a piping bag and pipe it in the middle of the cupcakes, or use a spoon to place some cookie butter in the center of each cupcake.
- Replace the cupcakes with the bit of cake you removed earlier.
- Top with the decorations if desired.
- Melt the chocolate or chocolate melts and spoon them on the bottom of the silicone molds. I used heart molds.
- Spread the chocolate up the sides of the molds and place it in the fridge for 5 to 10 minute.
- Then pipe or spoon some cookie butter in the middle of the molds.
- Top with more chocolate to fill up the mold.
- Place the mold back in the fridge until completely solid.
- I also did mini chocolate bars but didn’t fill those with cookie butter because they are too thin.
- For the cherries, I dipped them in the leftover melted chocolate and set them on a plate to dry completely.
- Once the chocolate cherries were dry, I dipped them in a container of gold luster dust.
- Store the cupcakes in the fridge for up to 4-5 days.
Edible Gold Leaf– I used Genuine Edible Gold Leaf to decorate the hearts and chocolate bars.
Luster Dust– For the cherries, I used HomeHere Gold Luster Dust Edible Cake.
Heart Mold– I used this Heart Shaped Silicone Mold to make the chocolate hearts.
Mini Chocolate Bars– For the mini chocolate bars, I used the mini molds included in this Chocolate Molds set.
Chocolate– If you choose to use chocolate instead of chocolate melts to make the hearts, make sure to temper the chocolate first. Here is a good article about how to temper chocolate.
Piping tip– I used a Wilton 6B Decorating Tip to pipe the frosting on top of the cupcakes.