Chocolate Biscoff Cupcakes

Get ready for the ultimate treat: Choc Biscoff Cupcakes! Filled cupcakes take the cake, especially when they’re oozing with Biscoff caramel goodness. 🧁

Chocolate Biscoff Cupcakes

Chocolate Biscoff Cupcakes


  • Cupcakes:
  • 1/2 cup (120g) applesauce/apple puree
  • 1 1/8 cups (275g) coconut yogurt
  • 1/3 cup (80g) melted Biscoff
  • 1/4 cup (60g) coconut sugar
  • 1/4 cup (60g) Macr0Mike caramelized biscuit protein powder (use code 'amb-mon' for 10% off)
  • 3/4 cup (90g) GF plain flour
  • 3 tbsp (25g) cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • Filling:
  • 1/4 cup (50g) Biscoff spread
  • 1/4 cup (50g) maple syrup
  • 1/3 cup (75ml) almond milk
  • 2 tbsp (30g) Macr0Mike caramelized biscuit protein powder
  • Frosting:
  • 2/3 cup (150g) dairy-free butter
  • 1/4 cup plus 1 tbsp (65g) Biscoff spread
  • 1/4 cup (50g) powdered sugar
  • 2 tbsp (30g) Macr0Mike caramelized biscuit protein powder


  1. Preheat the oven to 170°C and line a muffin tray with 10 cupcake cases.
  2. For the cupcakes, whisk together applesauce, coconut yogurt, melted Biscoff, and sugar in a large bowl until smooth.
  3. Fold in the protein powder, flour, cocoa powder, baking powder, and bicarbonate soda until combined.
  4. Divide the batter evenly among the cupcake cases, smooth out the tops, and bake for 20 minutes. Allow to cool.
  5. For the filling, whisk together Biscoff, maple syrup, almond milk in a small bowl until smooth. Add the protein powder and whisk again.
  6. For the frosting, beat together butter and Biscoff in a medium bowl using a handheld beater.
  7. Once combined, add the sugar and protein, beat until completely combined, light, and fluffy. Transfer the frosting to a piping bag and set aside.
  8. Once the cupcakes have cooled, make a small well in the center of each one. Add 1-2 tbsp of the filling to each cupcake.
  9. Pipe or spread the frosting onto each cupcake, top with some Biscoff biscuit crumbs, and enjoy the indulgence!

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