Chocolate Biscoff Cupcakes

Name: Chocolate Biscoff Cupcakes
Yield: 12 servings
Cuisine: American
Ingredients: 120 g cake flour (or 120g all-purpose flour > remove 2 tablespoon > add 2 tablespoon cornstarch); 200 g granulated sugar; 36 g unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp salt; 1 large egg; 120 ml milk; 40 ml coconut or olive oil; 1 tsp vanilla extract; 120 ml brewed coffee or hot water; 4 tsp Biscoff Creamy spread or any cookie butter; 20 g unsalted butter, softened at room temperature; 60 g (1/4 cup) Biscoff spread; 20 g powdered sugar; 5 g cocoa powder; 1 tsp heavy cream

Linh @barofsweets

Rich chocolate cupcakes with a Biscoff spread centre and Biscoff buttercream.

Linh @barofsweets

Rich chocolate cupcakes with a Biscoff spread centre and Biscoff buttercream.

Saved

Ingredients

12 servings

Chocolate Cupcakes
120 gcake flour (or 120g all-purpose flour > remove 2 tablespoon > add 2 tablespoon cornstarch)
200 ggranulated sugar
36 gunsweetened cocoa powder
1 tspbaking powder
1/2 tspbaking soda
1 tspsalt
1large egg
120 mlmilk
40 mlcoconut or olive oil
1 tspvanilla extract
120 mlbrewed coffee or hot water
4 tspBiscoff Creamy spread or any cookie butter
Chocolate Biscoff Buttercream
20 gunsalted butter, softened at room temperature
60 g (1/4 cup)Biscoff spread
20 gpowdered sugar
5 gcocoa powder
1 tspheavy cream

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Steps

1

Pre-heat the oven to 180C no fan. In a small bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together. In another bowl, mix the egg, milk, oil, and vanilla extract. Combine dry ingredients with wet one. Whisk until incorporated. Pour the hot coffee (or hot water) over the batter. Pour the batter into cupcake pan, filling 3/4 of the cup.
2

Bake in the pre-heated oven for about 18 minutes, or an inserted toothpick comes out clean. Remove from the oven and let the cupcakes cool while making Biscoff buttercream.
3

In a medium-sized bowl, beat butter and Biscoff spread together until fluffy and lightened in color, about 1 minute. Add powdered sugar and cocoa powder and using a rubber spatula, fold into the butter and Biscoff mixture. Once mostly incorporated, mix with the mixer until smooth. Add the cream and mix until the frosting is smooth and fluffy, about 1 minute.
4

To assemble: Remove the center of each cupcake. Place 1 tsp of cookie butter in the opened core of the cupcakes. Cover the top with the bit of cake you removed earlier. Pipe buttercream as you'd like. Enjoy!