Vegan Chocolate Biscoff Cupcakes
User Reviews
5
6 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Servings
12 cupcakes
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Calories
395 kcal
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Cuisine
International, Vegan
Vegan Chocolate Biscoff Cupcakes
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Light and fluffy chocolate cupcakes with Biscoff buttercream frosting.
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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 6 tablespoons, or melted vegan margarine
For the icing:
- 125 g vegan margarine (½ cup)
- 125 g Biscoff spread ½ cup, smooth
- 250 g icing sugar (2 cups)
For topping:
- Few blocks chocolate vegan, melted
- 6 Lotus Biscoff biscuits I used a mix of the sandwich cookies and the regular kind, cut in half
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
6 reviews
Excellent
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