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chocolate cupcakes filled with biscoff, topped with biscoff chocolate frosting, decorated with cherries dipped in gold, chocolate bars, chocolate hearts and gold sprinkles.

Chocolate Biscoff Cupcakes

These Chocolate Biscoff Cupcakes are super moist and delicious, filled with cookie butter, and topped with a Chocolate Biscoff Buttercream. They were decorated for Valentine’s Day with gold cherries, sprinkles, and chocolate bars and hearts.
Course Dessert
Cuisine American
Keyword biscoff, chocolate, cupcakes, valentines day
Prep Time 1 hour 30 minutes
Cook Time 18 minutes
Total Time 1 hour 48 minutes
Servings 14 cupcakes
Calories 350 kcal
Author camila


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


Chocolate Cupcakes

  1. Pre-heat the oven to 350ºF.
  2. Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.
  3. On another bowl, or measuring cup, mix the egg, milk, oil, and vanilla extract.
  4. Pour the wet ingredients over the sifted dry ingredients.
  5. Whisk until incorporated.
  6. Pour the hot coffee (or hot water) over the batter.
  7. Pour the batter into cupcake tins, filling up only halfway.
  8. 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.
  9. Remove from the oven and let the cupcakes cool.

Chocolate Biscoff Buttercream

  1. Whip the butter with an electric mixer for 1 to 2 minutes until fluffy and creamy.
  2. Add the cookie butter and mix to combine.
  3. Add the cocoa powder and powdered sugar, mix on low to combine.
  4. Raise the speed and cream on medium high.
  5. 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.
  6. Finally add the vanilla and mix to combine.
  7. Place the Chocolate Biscoff Frosting in a piping bag fitted with the tip of choice.

To assemble

  1. Remove the center of each cupcake using a spoon, a knife or an apple corer.
  2. 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.
  3. Replace the cupcakes with the bit of cake you removed earlier.
  4. Top with the decorations if desired.


  1. Melt the chocolate or chocolate melts and spoon them on the bottom of the silicone molds. I used heart molds.
  2. Spread the chocolate up the sides of the molds and place it in the fridge for 5 to 10 minute.
  3. Then pipe or spoon some cookie butter in the middle of the molds.
  4. Top with more chocolate to fill up the mold.
  5. Place the mold back in the fridge until completely solid.
  6. I also did mini chocolate bars but didn’t fill those with cookie butter because they are too thin.
  7. For the cherries, I dipped them in the leftover melted chocolate and set them on a plate to dry completely.
  8. Once the chocolate cherries were dry, I dipped them in a container of gold luster dust.


  1. Store the cupcakes in the fridge for up to 4-5 days.

Recipe Notes

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.


Nutrition Facts
Chocolate Biscoff Cupcakes
Amount Per Serving (1 cupcake)
Calories 350
* Percent Daily Values are based on a 2000 calorie diet.