Vegan chocolate cupcakes with biscoff frosting

4 from 1 reviews

These easy and delicious fluffy chocolate cupcakes are moist and soft and pair brilliantly with this rich biscoff frosting, You'll never be able to stop at just one.



For the cake

For the frosting


  1. Preheat your oven to 160°F/320°F and line a 12 cup baking tray with paper cases.
  2. Sift the flour, sugar, cocoa powder, baking powder and baking soda into a large bowl and use a spoon to thoroughly combine..
  3. In a separate bowl, add the milk, oil, vinegar and vanilla extract and whisk to combine.
  4. Add the two bowls of mixtures together and use an electric whisk on the lowest setting for about a minute or until you have a smooth batter.
  5. Pour the mixture into the paper cases up to about 2/3. We need to leave space for them to rise. Bake in the oven for around 20 minutes or until a skewer comes out clean.
  6. Let cool for around ten minutes.
  7. Add all the frosting ingredients to a bowl and whisk until smooth. Refrigerate until you're ready to use.
  8. Use a piping bag to decorate the cakes with the frosting. Store in the fridge and stuff your face with these chocolatey cakes when ready.