Biscoff Buttercream Iced Chocolate Cupcakes

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Have you had Biscoff yet?  It is absolutely divine and quite addicting too.  This recipe is perfect in taste and leaves just enough in the bottle to ‘taste-test’ with a spoon.  The cupcakes are so tender and scrumptious, and extra easy with the base of a cake mix, then taken up to yummer level with the extra additions.  The buttery biscoff icing is creamy, delicious and finger-licking fabulous, matched just right on top of chocolate — oohhh, you are in for a treat!

Biscoff Buttercream Iced Chocolate Cupcakes

Chocolate Cupcakes

Ingredients:

1 box Devils food cake mix (Duncan Hines recommended)

3.4 oz. package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

2 tsp. vanilla extract

1/2 cup water

Biscoff Buttercream Icing

Ingredients:

1 cup butter, softened

3/4 cup biscoff spread

1 Tbl. vanilla pure extract

3 cups powdered sugar

3-4 Tbl. milk

Directions for Chocolate Cupcakes:

Preheat to oven 350 degrees. Place 24 cupcake liners in cupcake tins. In a large mixing bowl, using a hand mixer, or using the paddle on your stand mixer, mix together the cake mix, pudding mix, sour cream, oil, eggs, vanilla and water.

Combine just until mixed, but do not over-mix.

Divide batter evenly between the 24 cupcake liners. Bake for 18-22 minutes, or until a toothpick comes out clean; test several to make sure they are all cooked through.

Allow the cupcakes to cool for 5-10 minutes, then remove and place on cooling rack and allow to completely cool while preparing icing.  

Directions for Biscoff Buttercream Icing: In the stand mixer (for best results), on low-medium speed cream together the butter and biscoff spread for 2-3 minutes; until creamed.

Add in the vanilla and mix well.

Add in the powdered sugar in two batches and blend until well combined.

 

Add in a bit of milk at a time to your desired consistency, at a medium-high speed until fluffy and light; about 5-7 minutes.

Using a star tip and decorator bag, pip the icing onto the cooled cupcakes, or spread/decorate as desired. 

The icing can be stored in the refrigerator for 5-7 days.  Bring to room temperature for approximately 30 minutes before using for best results.  Adapted slightly from the little kitchen, copyright Carrie Groneman, A Mother’s Shadow, 2015

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