Recipe courtesy of Nicole Braddock

Karloff Biscoff Cupcake

  • Level: Easy
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 25 min
  • Yield: 12 cupcakes
Save Recipe


Cake Batter:

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 


Special equipment:
a piping bag fitted with a tip
  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. Add 1 cup warm water, the vegetable oil, vanilla and vinegar and mix until combined (be sure not to over-mix).
  3. Divide the batter among the cupcake liners and bake until an inserted toothpick comes out clean, 16 to 18 minutes. Cool the cupcakes completely before frosting.
  4. 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. Add half of the confectioners' sugar and half of the cookie spread and mix on medium for another minute. Add the remaining confectioners' sugar and cookie spread and mix on medium low to fully incorporate. Increase the speed to medium and whip until the mixture is very fluffy, about 2 more minutes. If the frosting looks too thick, add a splash of vanilla extract or soy milk.
  5. For the ganache: Using a double boiler (or in the microwave), heat up the soy milk until it reaches a boil. Pour over the dark chocolate and wait a minute before stirring.
  6. Fill a piping bag with frosting and frost the cupcakes. Drizzle some ganache over each cupcake, and sprinkle the cookie crumbs on top.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chocolate Cake in a Mug

Chocolate Lava Cakes

Beatty's Chocolate Cake

Mocha Mousse Pie

Simple Chocolate Chip Cookies

Chocolate Sheet Cake

Chocolate Pie

Chocolate Caramel Crunch Pie