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Biscoff Buttercream Iced Chocolate Cupcake

Biscoff Buttercream Iced Chocolate Cupcakes

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Biscoff Buttercream Iced Chocolate Cupcake

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.

Biscoff Buttercream Iced Chocolate Cupcake

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

Biscoff Buttercream Iced Chocolate Cupcake




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.

Biscoff Buttercream Iced Chocolate Cupcake

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.

Biscoff Buttercream Iced Chocolate Cupcake

Add in the vanilla and mix well.

Biscoff Buttercream Iced Chocolate Cupcake

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

Biscoff Buttercream Iced Chocolate Cupcake

 

Biscoff Buttercream Iced Chocolate Cupcake

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.

Biscoff Buttercream Iced Chocolate Cupcake

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

Biscoff Buttercream Iced Chocolate Cupcake

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.




Red Cupcakes decorated with white frosting, topped with a candy eyeball and red gel icing

Eye See YOU Halloween Cupcakes

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Red Cupcakes decorated with white frosting, topped with a candy eyeball and red gel icing

Eye See YOU Halloween Cupcakes

Eye See YOU Halloween Cupcakes…..

I’ve got my EYE on YOU! 

Ok, ok, I know these are a bit ghoulish, but I do think food is a great way to have fun. 

These are easy and definitely an eye-stopper…alright, I’ll stop, heehee.  

I’ll show you just how quick these are to make and they would be great for an older kids party and fabulous for a teens party. It could be part of their activities to make make the cupcakes.  Be sure to freeze the cooked un-frosted cupcakes and let them frost them while frozen.  It’s much easier.  They will have a eye-poppin time…oohh I couldn’t resist:)

Enjoy!



Eye See YOU Halloween Cupcakes

Ingredients:

1 Pillsbury Funfetti Radiant Red Cake Mix Ingredients listed on back of package, click HERE to go to the product

1 container of White Frosting

Red decorating edible gel   HERE is an option

Eyeball Candy decorations  CLICK HERE for these, OR these

 

Directions:

Heat oven to 350 degrees. 

Now we need to prepare our pan.

Find a glass or anything round that is approximately the same size as the bottom of the muffin/cupcake section of the pan.

Eye See YOU Halloween Cupcakes

Eye See YOU Halloween Cupcakes

Trace 12 onto parchment paper and cut out.


Coat the bottom of the cupcake/muffin section with non-stick cooking spray. 

Eye See YOU Halloween Cupcakes

Eye See YOU Halloween Cupcakes

Place a round piece of parchment into the bottom and coat the sides and parchment well with non-stick cooking spray.

Eye See YOU Halloween Cupcakes

Eye See YOU Halloween Cupcakes

Mix the cake mix according to directions on the back of the package.

Eye See YOU Halloween Cupcakes

Eye See YOU Halloween Cupcakes

Pour into the cupcake/muffin tin, dividing batter between the 12 cups.


Bake according to directions on the back of the package. 

Eye See YOU Halloween Cupcakes

Eye See YOU Halloween Cupcakes

When done, cool, then remove from tins.

Frost the completely cooled cupcakes with the white frosting.

TIP:  Freeze the cooled and baked cupcakes before frosting. Frost while frozen, it is much easier.

Eye See YOU Halloween Cupcakes

Eye See YOU Halloween Cupcakes

Color approximately 1/2 – 2/3 cup of the frosting to a deep red.

Place the red frosting into a sandwich sized baggie and clip the corner with a small cut.

Make the veins of the eyes with the red frosting.

Eye See YOU Halloween Cupcakes

Eye See YOU Halloween Cupcakes

Now for the fun.  

Center the eyeball candy in the center and that’s it!

Thank you Ashley for all of your help with the Halloween food staging! 

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018

Recognize a blessing and be a blessing today.