Biscoff Buttercream Iced Chocolate Cupcakes
Biscoff Buttercream Iced Chocolate Cupcake
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
Recognize a blessing and be a blessing today.
You had me at chocolate here and definitely a fan so you know I so want and will be trying these soon now 😉
Carrie,
I know these cupcakes are the BEST! I make a cake with these ingredients. It is super moist and amazing! Your icing looks so creamy and sound so delicious. You are making me want to lick the pic. I have never Biscoff cookie spread. I need to get some. It sounds so good!
Thanks for sharing!
Diane
I’ve never used Biscoff spread-but like Janie said-you had me at chocolate! My hubby will love these-and of course-I may eat one…or two!!
YUUUM! Thank you for linking up to Creative K Kids’ Tasty Tuesdays via Creatively Homespun! I have pinned both your posts to our Tasty Tuesdays Pinterest Board! I hope to see you again this week! xo
two yums ( thumbs ) up my friend! Thank you for sharing at the Thursday Favorite things blog hop. Watch for your feature on Monday xo
Hi Carrie, wow these cupcakes look so pretty and thanks for sharing the recipe to make them at our Cooking and Crafting with J & J party!
So these sound delicious!! Do you ship? 🙂
Thanks for joining Cooking and Crafting with J & J!
Love this! Sounds scrumptious 🙂 This recipe was chosen as a featured post for the Family Fun Friday linky party! Congratulations! Check brittalafont.com (recipe hostess) on Thursday, anytime after 1pm PST to grab your “I was featured” button! Already pinned it!
YUM! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
This looks so good! My kids have been dying to try Biscoff and this would be the perfect recipe to try. Thanks for sharing it on Merry Monday.