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