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Biscoff Frosting

Biscoff and chocolate go together like fireworks and the 4th of July. And you can expect an explosion of flavors in your mouth too!
Prep Time10 mins
Course: Dessert
Cuisine: American
Keyword: biscoff frosting
Author: Amanda Rettke


  • 1/2 cup Biscoff spread, plus more for drizzling on top
  • 1/2 cup (1 stick or 113g) softened, unsalted butter
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar
  • 2 tablespoons milk, more if needed
  • favorite chocolate cake recipe, I used ½ of Amanda’s Best Chocolate Cake
  • 5 Biscoff cookies, more if desired, broken into chunks


  • Bake your favorite chocolate cupcake recipe according to directions and allow to cool.
  • For the frosting, beat butter, Biscoff spread and vanilla in a stand mixer with the paddle attachment, until light and fluffy, roughly five minutes.
  • Slowly add in powdered sugar, mixer set on LOW until all powdered sugar is mixed and well combined.
  • Add in as much milk as needed to get to a light, creamy texture. At this point, you can choose to add in some chunks of Biscoff cookies if desired.
  • Frost your chocolate cupcakes as desired. I used a 1M frosting tip and piped the frosting on thick.
  • In a small microwave-safe dish, microwave approx. ¼ cup Biscoff spread for 15 seconds.
  • Garnish cupcakes with Biscoff cookie chunks and melted Biscoff spread and enjoy cupcakes.
  • Store in an airtight container and consume within a few days.