Karloff Biscoff Cupcake Recipe

Name: Karloff Biscoff Cupcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 cup granulated sugar; 1/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon distilled white vinegar; 3/4 cup vegan butter substitute; 1/2 cup vegan shortening; 3 cups confectioners' sugar; 3/4 cup European cookie spread, such as Biscoff Spread; Vanilla extract or soy milk, for thinning, optional; 1/2 cup soy milk; 2/3 cup chopped vegan dark chocolate (most dark chocolate IS vegan, but always double check!!); Crumbled European shortcrust biscuits, such as Biscoff cookies, for topping

Servings: persons

1 1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
3/4 cup vegan butter substitute
1/2 cup vegan shortening
3 cups confectioners' sugar
3/4 cup European cookie spread, such as Biscoff Spread
Vanilla extract or soy milk, for thinning, optional
1/2 cup soy milk
2/3 cup chopped vegan dark chocolate (most dark chocolate IS vegan, but always double check!!)
Crumbled European shortcrust biscuits, such as Biscoff cookies, for topping

1
For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners.
2
Sift together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl.
3
Add 1 cup warm water, the vegetable oil, vanilla and vinegar and mix until combined (be sure not to over-mix).
4
Divide the batter among the cupcake liners and bake until an inserted toothpick comes out clean, 16 to 18 minutes.
5
Cool the cupcakes completely before frosting.
6
For the frosting: In a stand mixer with a whisk attachment, mix the vegan butter and shortening for 7 minutes, scraping down the bowl a couple times.
7
Add half of the confectioners' sugar and half of the cookie spread and mix on medium for another minute.
8
Add the remaining confectioners' sugar and cookie spread and mix on medium low to fully incorporate.
9
Increase the speed to medium and whip until the mixture is very fluffy, about 2 more minutes.
10
If the frosting looks too thick, add a splash of vanilla extract or soy milk.
11
For the ganache: Using a double boiler (or in the microwave), heat up the soy milk until it reaches a boil.
12
Pour over the dark chocolate and wait a minute before stirring.
13
Fill a piping bag with frosting and frost the cupcakes.
14
Drizzle some ganache over each cupcake, and sprinkle the cookie crumbs on top.

1650

kcal

Calories

Fat

259

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 cup granulated sugar, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, and more.

Yes, Karloff Biscoff Cupcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Karloff Biscoff Cupcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions