Chocolate Biscoff cupcakes

Name: Chocolate Biscoff cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 110 g plain flour; 25 g cocoa powder; 1½ tsp baking powder; ¼ tsp fine sea salt; 55 g unsalted butter, softened; 110 g caster sugar; 1 medium free range egg; 130 ml whole milk; ½ tsp vanilla extract

If you’re a crunchy chocolate fan, these are a no-brainer. Prepare to make on repeat.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Makes12
CourseDessert
Prepare30 mins
Cook25 mins
Total time55 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

110g plain flour
25g cocoa powder
1½ tsp baking powder
¼ tsp fine sea salt
55g unsalted butter, softened
110g caster sugar
1 medium free range egg
130ml whole milk
½ tsp vanilla extract

Buttercream icing

105g bar Cadbury Dairy Milk Biscoff
120g unsalted butter, softened
120g icing sugar, sifted
2 tbsp cocoa powder, sifted

Preheat the oven to 170ºC, gas mark 3; line a 12-hole cupcake tin with paper cases. In a bowl, use a fork to whisk together the flour, cocoa powder, baking powder and salt.
In large bowl, use an electric hand mixer to beat together the 55g butter and the caster sugar for 2 minutes. Beat in the egg, then beat in the dry ingredients until just combined. Finally, beat in the milk and vanilla until you have a smooth mixture. Divide evenly between the cases and bake for 20 minutes. Cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
For the buttercream icing, roughly chop half of the Cadbury Biscoff, then tip into a heatproof bowl and set over a pan of barely simmering water to melt, stirring occasionally. Once melted, set aside to cool for 5 minutes.
In a large bowl, beat the softened butter and icing sugar with an electric hand mixer for 2-3 minutes until light and combined, then beat in the cocoa powder. Finally, beat in the cooled melted chocolate. Pipe or spoon the buttercream over the cooled cupcakes. Finely chop the remaining Cadbury Biscoff and sprinkle over the buttercream.