Chocolate Cupcakes with Biscoff Buttercream Icing

Chocolate Cupcakes with
Biscoff Buttercream Icing

Yield: 24 cupcakes / 3 cups of icing

Use this doctored cake mix recipe from My Baking Addiction or your favorite homemade chocolate cupcake recipe and pair it with this amazing biscoff buttercream icing.

ingredients:

Chocolate Cupcakes
1 (18.25 oz) package devil’s food cake mix (I used Duncan Hines)
1 (3.4 oz) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
2 tsp pure vanilla extract
1 Tbsp instant espresso granules, dissolve it in 1/2 cup warm water

Biscoff Buttercream Icing

1/2 cup unsalted butter, softened
1/2 cup salted butter, softened
3/4 cup biscoff spread (next to peanut butter in grocery store)
1 Tbsp vanilla extract
3 cups powdered sugar
3-4 Tbsp milk

directions:

Chocolate Cupcakes
Be sure to preheat your oven to 350 degrees F. Place cupcake liners in your cupcake tin.

In a large mixing bowl with a hand mixer or your stand mixer bowl using the paddle attachment, mix together all of your ingredients except the peanut butter cups for minute or two until well mixed. (Don't overmix.)

Place 3 Tbsp of cake batter in each cupcake liner using a measuring spoon or a cookie scoop.

Bake for 18 to 22 minutes or until several cupcakes pricked with a toothpick come out clean. Allow the cupcakes to cool in the pan for 5 to 10 minutes.

Remove cupcakes from the pans and place them on a cooling rack & let them cool all the way. While the cupcakes are baking you can make the buttercream icing.

Biscoff Buttercream Icing
In your stand mixer bowl using the paddle attachment, mix thoroughly the softened butter and biscoff spread on low to medium speed. Add vanilla extract and mix well. Turn off your mixer and in two batches, add the powdered sugar and mixing until well blended (it will look like a dough). Be careful, the powered sugar can go everywhere!

Add 3 to 4 tablespoons of milk a little bit at a time while blending on low speed. Blend until well combined. You'll start to see the icing pull from the sides of the bowl. Add a little bit more milk to get to the right thinness (to your preference). Keep blending, higher the speed, until nice and fluffy, about 5 to 7 minutes.

Using a big star tip and decorator bag, pipe icing onto cooled cupcakes. Icing can be stored in the fridge for up to a couple of weeks. Allow to sit at room temperature for at least 30 minutes before icing cupcakes.

Courtesy of: Cupcake recipe slightly modified My Baking Addiction and Biscoff Buttercream Icing recipe is from The Little Kitchen.