Vegan Chocolate Biscoff Cupcakes
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
12 cupcakes
-
Calories
395 kcal
-
Cuisine
International, Vegan
Vegan Chocolate Biscoff Cupcakes
Report
Light and fluffy chocolate cupcakes with Biscoff buttercream frosting.
Share:
Ingredients
- 280 ml soy milk (1 cup+2 tablespoons)
- 1 Teaspoon apple cider vinegar (or white vinegar)
- 200 g self-raising flour (1+½ cups)
- ½ Teaspoon baking soda
- 4 Tablespoons cocoa powder
- 200 g caster sugar (1 cup)
- 2 Teaspoons vanilla extract
- 90 ml Vegetable oil or melted vegan margarine (6 tablespoons)
For the icing:
- 125 g vegan margarine (½ cup)
- 125 g smooth Biscoff spread (½ cup)
- 250 g icing sugar (2 cups)
For topping:
- Few blocks Vegan chocolate, melted
- 6 Lotus Biscoff biscuits, cut in half (I used a mix of the sandwich cookies and the regular kind)
Instructions
For the Biscoff frosting:
Assembly:
Notes
- The frosting recipe will produce enough to pipe onto all 12 cupcakes. If you plan to spread on a thin layer of the frosting instead of piping it, you can half the recipe.
- Store in an airtight container at room temperature for up to 5 days.
- The frosting recipe will produce enough to pipe onto all 12 cupcakes. If you plan to spread on a thin layer of the frosting instead of piping it, you can half the recipe.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
