Nutella Biscoff Cupcakes

It was only a matter of time until the mighty nutella was to be combined with the equally as mouth-watering biscoff spread to make just THE most decadent cupcake you’ll ever lay your eyes on! ❤

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This recipe makes 6-8 (large) delicious cupcakes, oozing with nutella, to satisfy all your choccie biscuit cravings.

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You’ll never make a vanilla cupcake again!

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I hope you enjoy the recipe – please comment below if you have any questions 🙂



  • 125g plain flour
  • 45g cocoa powder
  • 100g caster sugar
  • 75g muscovado sugar (or any light brown sugar)
  • 85g butter, room temp
  • 1/2 tsp baking powder
  • 1/2 tsp bicarb of soda
  • pinch of salt
  • 1 large egg (free-range)
  • 1/2 tsp vanilla extract
  • 175g natural yogurt

Filling & Buttercream:

  • 1 small jar of nutella
  • 1 small jar of biscoff
  • 1 packet of biscoff biscuits
  • 180g butter, room temperature
  • 120g icing sugar
  • 1/2 tsp vanilla


  1. Line a muffin tin with 6-8 muffin cases & pre-heat your oven to 160°C.
  2. Cream together your softened butter with the sugars until light and fluffy (3-5mins).
  3. Add in your egg and beat until fully combined.
  4. Add in your yogurt and vanilla and beat until fully incorporated.
  5. Sift the flour, cocoa, baking powder, bicarb of soda and salt into the egg mixture, and fold gently until just incorporated.
  6. Finally add in 2tbsp of water and stir gently to loosen the cake mix.
  7. Dollop into your muffin cases until 3/4 full.
  8. Place into the oven and bake for 22-30 mins, checking regularly until they spring back to the touch, or a skewer inserted into the center of the cakes comes out clean.
  9. Leave to cool.
  10. To make your buttercream, beat together your soft butter with the sifted icing sugar until silky and smooth. Beat in the vanilla.
  11. Add 3 heaped tbsp of biscoff into the buttercream, and mix well. You should have a smooth, thick buttercream with a pipeable consistency – if the buttercream is too thick add 1tbsp of milk to the mix at a time, and stir until you have a spreadable yet firm buttercream. Feel free to add more biscoff if you prefer a stronger taste.
  12. Once your cakes have cooled, hollow out a circle in the center of the cupcakes using a small knife, until you reach the middle of the sponge.
  13. Fill the hollowed cupcakes with 1-2tsp of Nutella in each cake. Place the cut sponge back onto the top of the Nutella filling, pressing down.
  14. Place your biscoff buttercream into a piping bag fitted with a round nozzle, and pipe a blob of buttercream into the center of each cupcake.
  15. Decorate with a drizzle of biscoff or Nutella (it may be easiest to heat these up gently in a microwave to make them pourable), and finally place 1/2 a biscoff biscuit on top of each cupcake to finish.
  16. Enjoy

Lots of love, Sofia xxxx

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