Chocolate Cupcakes with Biscoff Buttercream

So…remember my love of Biscoff?

Yeah, well, I made something delicious with it. Again.

Before, I made the Biscoff Cupcakes with Biscoff Buttercream, right? And those were good.

But I just did one better. Chocolate cupcakes with Biscoff buttercream. That’s right.

For those of you who are unfamiliar with the stuff (and too lazy to click on the links I’ve provided), Biscoff spread is essentially ground-up Biscoff cookies. Like, cookie butter. (I love peanut butter and all, but doesn’t cookie butter sound so much better? It is. Not as nutritional, but whatever.)

I could talk all day about how great these are, but really. Just go make them. Thank me later.

Chocolate Cupcakes with Biscoff Buttercream
makes 24 cupcakes
Source: The Little Kitchen

Cupcake Ingredients:
1 package Devil’s Food cake mix
1 (3.9 ounce) package instant chocolate pudding
1 cup sour cream
1 cup vegetable oil
4 eggs
2 teaspoons vanilla
1 tablespoon instant espresso dissolved in 1/2 cup warm water

Frosting Ingredients:
1 stick unsalted butter, softened
1 stick salted butter, softened
3/4 cup creamy Biscoff spread
1 tablespoon vanilla
3 cups powdered sugar
1-2 tablespoons milk

To make the cupcakes: Preheat the oven to 350 degrees and line 2 cupcake tins with liners; set aside.
In the bowl of a stand mixer, mix together all of the cupcake ingredients for a minute or two until well blended. Fill the cupcake liners 3/4 full and bake for 18-22 minutes, or until the tops are springy and a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then remove them to wire racks to cool completely.

To make the frosting: In a stand mixer, beat the butter and Biscoff  spread on low speed for a minute, then increase the speed to medium and beat for another minute. (You want the mixture to be nice and creamy.) Reduce the speed to low and add the vanilla, beating until mixed. Add the powdered sugar 1/2 cup at a time, beating well after each addition and scraping the bowl as necessary. Add the milk 1 tablespoon at a time until you reach the desired consistency (you may need more- I only used 1 tablespoon).
Increase the speed again to medium or medium high and beat for about 5 more minutes, or until the frosting is nice and fluffy. Pipe onto cooled cupcakes.

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