What could be more exciting to have these chocolate cupcakes with biscoff frosting? Probably not many things! These chocolate cupcakes are soft, chocolaty, stuffed with biscoff butter in the centre and topped with smooth biscoff frosting. Vegan and delicious.
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Happy Valentine’s Day my friends! I hope you are all having a wonderful day. This year Valentine’s Day is Sunday so I think that gives everyone some time to prepare baking, decorating and make your Valentine’s Day nice and all pretty for you and people your spending time with.
And today I’m so excited to introduce you to these vegan chocolate cupcakes with biscoff frosting to make your Valentine’s Day even more pretty! How pretty are these chocolate cupcakes look? I’m most certain that anyone who you are baking these for will love looking at them as well as eating.
The chocolate cupcake is soft, chocolaty, sweet and filled with biscoff spread in the centre with perfectly smooth and delicious biscoff frosting. The delicious combination of rich chocolate and caramel-like biscoff flavour will melt in your mouth at every bite you take.
The frosting is made with light and fluffy soy whipping cream which makes it a little healthier than butter cream frosting. One of the things I love about this vegan chocolate cupcake recipe. I can’t tell you enough how good they are!
Sometimes all you need is a little extra pizzazz in a simple chocolate cupcake. I love simple chocolate cupcakes with chocolate frosting, but when it’s paired with biscoff frosting instead of chocolate, they’re just on another level. I have made cupcakes so many time before but this ranks in my top 3 for sure, it’s so delicious.
When I made this chocolate cupcakes I wanted to create something that’s truly chocolaty with a twist, and I got some inspirations from good old Pinterest to make the frosting different rather than just chocolate frosting on chocolate cupcakes.
I pictured many combinations of chocolate cupcakes and different kinds of frostings (which gave me a whole lot of recipe ideas and they are coming up on the blog soon!) and I decided that I’d make biscoff frosting for the first time. And it turned out super delicious!
Biscoff is one of my absolute favourite spreads. The first time I discovered there was a spread made with biscoff biscuits, my mind was blown. I literally had biscoff spread on everything! I even eat it straight out of the jar and I just can keep digging. So good. So why not put that deliciousness on chocolate cupcakes. The result? Mind blowed to the moon!
How to make vegan chocolate cupcake
Making the cupcake part is like making tiny little cakes in a muffin tin. It’s so fun to bake cute little cupcakes and see them rise in the oven.
I used to think baking cupcakes was too much work and difficult. If the cupcakes don’t rise enough, the ratio of cake and frosting won’t be right, there would be too much frosting and it won’t look good. And if they rise too much they just end up tall muffins with no room for frosting!
I must admit that baking cupcakes was a little more intimidating than baking muffins because of these reasons and I was always a little nervous if I could make that nice smooth frosting.
But in my baking career I have learned how to bake perfect cupcakes that rise just to the right level with super soft texture. And whipping cream frosting to be nice and fluffy. So here are some tips for you.
Mix the batter gently
When it comes to mixing batter, I always mix it gently. Batter knows when you are being gentle or being harsh to it! Jokes aside, it’s kind of true.
When you mix your batter with a whisker very vigorously, gluten in the batter will develop too much and it makes the final product tough rather than soft. It also makes it difficult for the cupcakes to rise and it can end up not rising enough which we want to avoid.
So when mixing batter, for any recipe, try to mix with care and loving heart! I like to use a wooden spoon to mix my batter but you can also use a big whisker too. Just be careful not to over whisk the batter, you don’t have to mix it until completely smooth and liquidly, whisk until just the dry and liquid parts are incorporated.
Fill with batter only half way
When it comes to baking cupcakes it’s important to have the top surface the same level as the cupcake cup. If your cupcakes don’t rise to the top it have too much room for frosting and the cake and frosting ratio wouldn’t be as good.
The opposite is that your cupcakes rise too high like muffins. This won’t leave much room for frosting and they end up muffins with a smidgen of fancy frosting!
To avoid this and make cupcakes with the perfect surface, fill the cupcake cups with the batter only half way. Yes, half way! It may look like it’s not enough but trust me, it will rise to the perfect level for cupcakes.
Use whipping cream
One of the things I love about this vegan chocolate cupcake recipe is that the frosting is made of soy whipping cream. I love good old butter cream icing as much as I love soy whipping cream, but soy cream makes a healthier alternative to butter cream.
Soy whipping cream is a lot lighter and fluffier than butter cream. It creates lovely smooth and tall frosting for any cupcakes. I love the combination of the richness of this vegan chocolate cupcakes and light, fluffy and smooth soy whipping cream and I’m sure you will love it as much as I do.
To make soy whipping cream is super easy. Chill the soy whipping cream in the fridge before whipping, and whip the soy cream and sugar with an electric mixer for about 8-10 mins until it increases in volume and super fluffy and smooth.
Chill the biscoff spread before adding to your whipping cream
Soy whipping cream has the nature to firm up nicely when it’s cold. So chill your biscoff spread in the fridge before you add it to your soy whipping cream. If the spread is at room temperature or runny before adding, it makes the soy whipping cream runny and you can’t make nice frosting to go on your vegan chocolate cupcakes.
Chilled biscoff spread is a little harder in texture than room temperature one so add into the whipping cream little by little to make it easy to beat with an electric mixer and it will create nice and smooth biscoff frosting.
Create a biscoff spread core in the cupcakes
To make these vegan chocolate cupcakes even more delicious and fancier, I stuffed a lump of biscoff spread to create a biscoff spread core in the cupcakes. This is so goood when you get that bite of the very middle of the cupcake. The combination of rich chocolate flaovour, smooth biscoff frosting and melty biscoff spread. Mmmm heaven.
To make the core cut out the centre of the cupcakes using a small fruit knife, fill in the hole with generous amount of biscoff spread before piping the biscoff frosting on top. You can also crumble the cut-out chocolate cupcake and sprinkle on the frosting to make them nice and pretty too!
How to make these vegan chocolate cupcakes with biscoff frosting gluten-free
If you want to make these vegan chocolate cupcakes with biscoff frosting gluten-free, I suggest you to swap the plain flour to gluten-free rice flour. I have not tried making this recipe gluten-free but I imagine the texture of the cupcake may be slightly denser and a little more moist than soft. But I would think it taste as good otherwise! If you have made this recipe gluten-free please let me know!
How long can I keep the vegan chocolate cupcakes?
Once you assemble the cakes and frosting, you can keep the vegan chocolate cupcakes at room temperature for 1 day, provided that the room is not too hot, and in the fridge for up to 2-3 days. I suggest you to keep in the fridge for freshness reason.
If you have a nice big space in the fridge put them in an tall airtight container to keep the shape of the cupcakes, then store in the fridge.
If you don’t have much space to put a tall enough airtight container for cupcakes, you can store them in the fridge without putting them in an airtight container but the cake and frosting will likely lose the texture and dry out quite a lot.
For the reasons above It is best and I recommend you to eat these vegan chocolate cupcakes with biscoff frosting on the day you make them.
Can I store these vegan chocolate cupcakes with biscoff frosting in the freezer?
Unfortunately the final product isn’t freezer friendly as the bisciff frosting will lose its texture when frozen and defrosted. However, if you would like to keep them in the freezer you can bake the cake part, let cool completely, put them in an airtight container without the bidcoff frosting and then you can store in the freezer separately.
If you are keeping the cake in the freezer make the frosting on the day you are serving the cupcakes as the frosting will only keep in the fridge for up to 2-3 days. If you must reserve the frosting, put it in an airtight container and keep in the fridge. It is not recommended to keep it at room temperature as the frosting can go runny at room temperature.
You will LOVE these vegan chocolate cupcakes with biscoff frosting because they are:
– super chocolaty and delicious
– best thing to bake for a last-minute Valentine’s Day gift
– so soft with smooth bidcoff frosting
– pretty to anyone’s eyes
Want more recipes like this?
Try my other delicious sweet recipes you might enjoy!
- Chocolate sheet cake – vegan
- Classic Vegan Brownies – vegan
- Chocolate Peanut Butter Skillet Cake – Vegan
- Chocolate banana bread – vegan
- Double chocolate chip cookies – Vegan
- Chocolate Chip Muffins – Vegan
Visit cakes, cupcakes and muffins page for more delicious recipes!
Vegan chocolate cupcakes with biscoff frosting
What you need:
For the cupcakes
- 2 cups (210g) plain flour
- 1 & 1/2 cups (200g) brown sugar
- 1/2 tsp baking powder
- 2 tbsp ground flax seeds
- 4 tbsp water
- 1/2 cup (40g) ground almond
- 3/4 cup(200ml) soy milk
- 1 tsp apple cider vinegar
- 1/2 cup (110ml) melted vegan butter
- Pinch of salt
For the frosting
- 3/4 cup (200ml) soy whipping cream
- 1/4 cup (45g) brown sugar
- 1/4 cup (g) biscoff spread
- Paper cupcake cups
- Electric mixer
- food processor (if you are grounding almonds)
- Preheat the oven to 180°C (356°F)
- In a small bowl, mix the ground flax seeds and water to make flax egg. Set aside until thicken.
- In another small bowl, mix the soy milk and apple cider vinegar to make vegan butter milk. Set aside.
- In a large bowl, mix the flour, brown sugar, baking powder, ground almond and salt with a whisker.
- Pour in the flax egg, vegan butter milk mixture and the melted vegan butter into the dry mixture. Mix gently with a large wooden spoon, spatula or a large whisker. Don’t mix too much or too vigorously as it develop the gluten in the batter too much which result in tough texture.
- Pour the batter into each cupcake cup just half way. Bake for 25 mins until an inserted tooth pick comes out clean.
- While the cupcake are being baked in the oven, let’s make the biscoff frosting! In a large bowl, pour in the chilled soy whipping cream and sugar. Beat with an electric mixer until thickened and fluffy for about 8-10 mins.
- Once it’s nice and fluffy, add the chilled biscoff spread and beat further 2-3 mins until it’s well incorporated.
- To assemble, let cool the cupcakes completely, cut out the centre of the cupcakes to make a little hole. Put generous amount of biscoff spread in the hole to make a biscoff spread core.
- Put the frosting in a piping bag and pipe the frosting onto the cupcakes. Decorate with biscoff biscuits.
Please leave a comment and rate this recipe in the comment section below if you like this vegan chocolate cupcakes with biscoff frosting! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!