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Biscoff S'mores Cupcakes

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These cupcakes feature a buttery Biscoff base, tender chocolate sponge, gooey Biscoff filling, and a smooth chocolate ganache, all topped with toasted marshmallows and a dusting of crushed biscuits. They’re a perfect combination of flavors reminiscent of classic s’mores!
Course Dessert

Ingredients

Biscoff Base:

  • 1 cup Biscoff biscuits crushed
  • ¼ cup dairy-free butter melted

Chocolate Sponge:

  • 1½ cups all-purpose flour
  • ½ cup cocoa powder
  • 1 cup light brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup plant-based milk almond, soy, or oat
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup dairy-free yogurt soy or coconut
  • 1 tsp vanilla extract

Filling:

  • ½ cup Biscoff spread

Chocolate Ganache:

  • 1 cup dark chocolate chips
  • ½ cup dairy-free cream coconut or almond-based

Topping:

  • Marshmallows regular or mini
  • Crushed Biscoff biscuits for dusting

Instructions

Prepare the Biscoff Base:

  • Preheat your oven to 400°F (200°C).
  • Line a 12-cup muffin tin with paper liners.
  • In a bowl, mix the crushed Biscoff biscuits with melted dairy-free butter until combined.
  • Spoon about a tablespoon of the Biscoff mixture into the bottom of each muffin liner and press down to create a firm base.

Prepare the Chocolate Sponge:

  • In a large bowl, whisk together the flour, cocoa powder, light brown sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Divide the batter evenly among the muffin liners, filling them to the top.

Bake the Muffins:

  • Bake the muffins at 400°F (200°C) for 5 minutes to get a quick rise, then reduce the temperature to 350°F (175°C) and bake for an additional 13-17 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Fill the Muffins:

  • Once the muffins are cool, use a small knife or cupcake corer to remove the center of each muffin.
  • Fill the centers with a spoonful of Biscoff spread.

Prepare the Chocolate Ganache:

  • In a small saucepan, heat the dairy-free cream until just simmering.
  • Remove from heat and pour over the dark chocolate chips in a heatproof bowl.
  • Let it sit for a minute, then stir until smooth and glossy.
  • Spoon the ganache over the top of each filled muffin to seal the Biscoff center.

Add the Topping:

  • Top each cupcake with a marshmallow.
  • Use a kitchen torch to toast the marshmallows until golden and slightly melted.
  • Finish with a dusting of crushed Biscoff biscuits.

Serve:

  • Allow the ganache to set slightly before serving.
  • Enjoy these decadent Biscoff S'mores Cupcakes!

Notes

Recipe FAQ

Can I use any type of yogurt in the batter?
  • Yes, you can use either dairy or dairy-free yogurt. However, it's important to choose a yogurt with high protein and fat content, as this affects the strength of the gluten matrix and overall moisture retention in the muffins.
 
How do I get tall muffin tops?
  • To achieve tall muffin tops, start by baking the muffins at a high temperature (400°F/200°C) for the first 5 minutes. This activates the baking powder and creates a quick rise. Then, reduce the temperature to finish baking. Also, make sure to fill the liners right to the top!
 
Can I freeze the muffins?
  • The chocolate sponge muffins can be frozen, but it’s best to fill and decorate them just before serving for the freshest results.