Biscoff Cheesecake Cupcakes

  • Author: Julianne Bayer
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 minutes
  • Yield: 22-24 cupcakes


You will want to sink your teeth into these Biscoff Cheesecake Cupcakes. A chocolate cupcake with a layer of cheesecake baked in and topped with a Biscoff cream cheese frosting.


  • For the cupcakes
  • 1 Box Chocolate cake mix plus ingredients listed on the box: water, oil, eggs
  • 1 pkg (8oz) Cream cheese- softened
  • 1 Large egg
  • 1/3 C Sugar
  • 6 oz Mini chocolate chips
  • For the frosting:
  • 3/4 C (2 sticks) Unsalted butter (cold)
  • 8oz Cream cheese (cold)
  • 3/4 C Biscoff spread
  • 45 C Powdered sugar
  • 23 tbsp Heavy whipping cream
  • 1 tsp Vanilla extract
  • Pinch of salt


  1. Pre-heat oven to 350°.
  2. Combine cake mix with eggs, oil and water as instructed on the box. Line a cupcake pan with liners and fill each cup 2/3 full (about 3 tbsp of batter).
  3. In a separate bowl, mix together softened cream cheese, sugar and egg and beat until smooth. Fold in chocolate chips.
  4. To add the cream cheese mixture to the cupcakes, use a spoon to drop into each cup. The original recipe calls for 1 tsp of the cream cheese mix, but I did about 2 tsp per cupcake and it worked out great. Liners will be very full.
  5. Bake for 18-20 minutes. Use a toothpick to check the doneness. Insert the toothpick and if it comes out clean, your cupcakes are done. Allow cupcakes to cool for a couple minutes before transferring to a wire rack. Cool completely.
  6. For the frosting
  7. Combine unsalted butter and cream cheese in your mixing bowl. Beat on medium-high speed until well combined. Scrape down the sides of the bowl and add Biscoff spread. Beat until all ingredients are completely smooth.
  8. Slowly add powdered sugar one cup at a time. I suggest reducing the mixing speed when you add the powdered sugar, or you will have quite a mess on your hands. Alternate adding powdered sugar with heavy whipping cream.
  9. Once all powdered sugar has been added, increase mixing speed to medium high and add a pinch of salt. Whip until frosting is light and fluffy. Pipe on cooled cupcakes.