Chocolate Biscoff Cupcakes

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.

These Chocolate Biscoff Cupcakes are bursting with cookie butter flavor. They are not only filled with cookie butter, but the frosting also contains Biscoff.


– 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.


Chocolate Cupcakes – 1 cup all-purpose flour 127 grams – 1 cup granulated sugar 200 grams – 1/3 cup unsweetened cocoa powder 33 grams – 1 tsp baking powder – 1/2 tsp baking soda – 1/4 tsp salt – 1 large egg – 1/2 cup milk 120 ml – 1/3 cup vegetable oil 80 ml – 1 tsp vanilla extract – 1/2 cup brewed coffee or hot water 120 ml Chocolate Biscoff Buttercream – 1/2 cup unsalted butter at room temperature (113 grams) – 1/2 cup biscoff or cookie butter (125 grams) – 1/4 cup cocoa powder 31 grams – 4 cups powdered sugar 500 grams – 2 to 4 tbsp milk or water – 1 tsp vanilla extract To assemble – 3/4 cup cookie butter 187 grams – 4 oz chopped chocolate or chocolate melts – Fresh cherries – Edible gold leaf – Edible gold luster dust – Sprinkles