These Vegan White Chocolate and Biscoff Cupcakes are by far one of my favourite cupcakes ever! They are made with a dairy and egg-free cupcake, with dairy-free chocolate chips, dairy-free Biscoff buttercream, Biscoff drizzle and Biscoff crumb.
Reasons to Love This Recipe:
Vegan – This recipe is completely vegan. The cupcake is loosely based on my Vegan Vanilla Cupcakes recipe. It doesn’t contain any eggs or butter. I did make a couple of changes to the recipe to suit the Biscoff and white chocolate flavour but these are all completely optional.
Biscoff – So it seems you guys are as Biscoff obsessed as I am, with Biscoff recipes stealing the top 2 most popular recipes in 2021. The only way I could start 2022 off was with a new Biscoff recipe and this one is utterly epic.
Cupcakes – Cupcakes are so quick and easy to make. They are also perfect for sharing, especially in these strange Covid times. Depending on who you are sharing them with they can all be boxed individually to share with friends or colleagues.
Vegan Cupcakes
Before you start baking, line your muffin tray with cupcake cases and preheat your oven. I use these Baking Cups from Iced Jems. They come in so many different colours and designs I am obsessed with them. They hold their shape when baking so you can bake them straight onto a flat baking tray!
To make the cupcakes I used light brown sugar in this recipe rather than caster sugar. This just gives the cupcakes a more caramelly flavour but if you don’t have light brown sugar, you can use caster sugar instead.
When you are using light brown sugar just double check that it is suitable for vegans as some are not. I used Billingtons Light Brown Soft Sugar.
Related Recipes
I mix this with the flour to ensure they are evenly distributed before adding in the milk. In this recipe, I used almond milk but you could use any dairy-free milk. If you are using coconut milk through just remember that the cakes will have a slight taste of coconut.
Add in the vanilla, oil and white wine vinegar. The vinegar is a substitute for the eggs so please don’t leave this out, or your cakes won’t rise. I promise there is such a small amount of vinegar you don’t taste it when the cupcakes have baked.
Finally, fold through the white chocolate chips. If you are struggling to find dairy-free ones you could use a dairy-free chocolate bar and cut it into chunks. Fold these through the mixture until they are evenly distributed.
Once you have mixed all the ingredients together split them between your cupcake cases. Remember you want them to be at least half to three-quarters full. The cupcakes will rise in the oven so you need to leave a little room. If you fill them up completely when they rise, they will just overspill and make a big mess.
How Do I Know When the Cupcakes Are Baked?
There are a few different ways to tell if the cupcakes are baked. You could gently press the top of the cupcake if it springs back when you remove your finger then they are ready. If your finger just leaves an indent in the top of the cupcake then pop them back into the oven for 3-4 minutes and repeat until they spring back.
Another way to tell if your cupcakes are ready is to use a cake skewer. If you test the thickest part of the cupcake and it comes out clean then your cupcakes are ready. If there is still batter on the cupcakes then pop them back into the oven for 3-4 minutes and repeat until the skewer comes out clean.
Don’t worry if the cupcakes take more or less time in your oven compared with the recommended baking time. It just depends on your oven. The best way to check that your oven is at the correct temperature is by using an oven thermometer. You would be surprised and just how out the temperatures can be. This could be the problem if your cupcakes are taking longer to bake.
Cooling the Cupcakes
To cool the cupcakes, once they have baked leave them in the muffin tray for 15-20 minutes before moving them to a wire rack to cool completely.
Decorating the Cupcakes
Once the cupcakes have cooled completely and are cold to touch, we can decorate them. Making sure the cupcakes are completely cool before icing is so important especially with vegan cupcakes, and the buttercream is a lot softer compared with standard American buttercream and if the cupcakes are hot, it will just melt and slide off the cupcakes.
To make the buttercream mix the icing sugar, dairy-free spread and Biscoff spread. I used the smooth spread just because it is easier to pipe onto the cupcakes. You can use the crunchy spread but if you are piping the buttercream onto the cupcakes the little bits of Biscoff in the spread will just get stuck in your piping nozzle.
Once you have mixed the buttercream pop it into a large piping bag with your favourite piping tip. I used my favourite Wilton 1M Piping Nozzle and pipe it onto the top of the cupcakes.
Add the Biscoff spread to a heatproof bowl and pop it into the microwave for 10-20 seconds to soften it. Using a spoon drizzle, it over the top of the cupcakes and finish by crushing a Biscoff biscuit and sprinkling it over the top.
To crush the biscuit, I did this using my hands but you could pop it into a food processor, or a food-safe bag and bash it with a rolling pin.
Alternatives
To make these cupcakes a little bit extra you could remove the centre with a cupcake corer and fill them with Biscoff spread before decorating.
Another alternative is instead of using Biscoff to drizzle over the top you could melt some dairy-free white chocolate in the microwave on 20-second bursts stirring in between each burst and drizzle this over the top.
If you don’t want to use white chocolate chips you can either leave these out completely or replace them with dark or milk chocolate chips instead.
Equipment
Piping Tip
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Vegan White Chocolate & Biscoff Cupcakes
Ingredients
For the Cupcakes
- 200 g Self-Raising Flour
- 200 g Light Brown Sugar
- 200 ml Almond Milk
- 50 ml Vegetable Oil
- 1 tsp Vanilla Extract
- 1 tbsp White Wine Vinegar
- 100 g Dairy Free White Chocolate Chips
For the Buttercream
- 400 g Icing Sugar
- 200 g Dairy Free Spread
- 150 g Biscoff Smooth Spread
For the Decoration
- 50 g Leftover Biscoff Spread
- Crished Biscoff Biscuits
Instructions
To Make the Cupcakes
- Preheat the oven to 180C (160C Fan) and line your muffin tin with 12 cupcake cases.
- In a bowl mix together the flour and sugar.
- Pour in the milk, vanilla, vegetable oil and vinegar and mix until all combined.
- Finally fold through the white chocolate chips until evenly distributed.
- Split the mixture into the 12 cupcake cases.
- Bake in the oven for around 22-25 minutes. Until they spring back when touched. Leave to cool.
To Make the Buttercream
- While the cupcakes are cooling make the buttercream.
- Add your dairy free spread, icing sugar and Biscoff to a bowl and mix until completely combined.
- If you find the buttercream is too thick you can add 1tsp of Almond Milk and mix again. Repeat until the buttercream is the desired consistency.
- Pipe onto your cupcakes.
To Decorate
- Add the Biscoff spread to a large heatproof bowl and soften in the microwave for 10-20 seconds until it is a pouring consistency. Get a little of the Biscoff on a large spoon and drizzle over the top of the cupcakes.
- Finish by crushing a Biscoff biscuit and sprinkling over the top.
These look golden and precious. Yumm!
Thank you!
My mouth is watering! For some reason, I can’t resist Biscoff. Whenever I find them at the store, I have to buy them. I am excited to make this recipe because I can share it with my best friend, who is vegan. Thank you for sharing!
Biscoff is amazing! I hope you and your friend enjoy them!