Biscoff Butter Cup Cupcakes


I’m sad the week is over and it’s the last recipe for biscoff week! I have been experimenting with filling cupcakes with biscoff spread off and on and never quite liked the results until now. Once I made the dark chocolate biscoff butter cups and tasted the butter cup filling, I knew I had to try these cupcakes again using the same filling. And be sure to visit Naomi so you can see her latest creation and final installment for biscoff week – Biscoff Brownie Cake! I hope you enjoyed these biscoff treats from the both of this week.

And they taste perfect…how they look is another story. Haha I decided I wasn’t going to pipe the icing onto the cupcakes and was just going to spread the biscoff buttercream icing onto them. Then…then…I remembered I had some leftover of those dark chocolate biscoff butter cups and decided to garnish the tops of these cupcakes with them.


I used this peanut butter cup mold made by Wilton. For some reason, there are only 11 cavities in this mold so you’ll have one lonely cupcake that doesn’t have one that doesn’t have a biscoff butter cup in it…maybe if you threw a party, the one person that gets that cupcake gets a prize or something?


Before and after baking…


Just the steps when making the biscoff buttercream icing.


For me it’s all about taste, you can have the most perfect looking cupcakes and if they don’t taste good…their perfect looks don’t mean a thing. These cupcakes are out of this world…the biscoff buttercream icing makes them rich and this and doctored up chocolate cake mix recipe ensures a super moist cupcake every. single. time.


If a cupcake isn’t moist…I don’t want. Don’t you agree?


I’ll bet you won’t be able to have just one!!

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Recipe

Yield: 12 cupcakes

Biscoff Butter Cup Cupcakes

Ingredients:

Biscoff Butter Cup Filling
1/2 cup creamy biscoff spread (or cookie butter spread)
2 Tbsp unsalted butter
1/8 tsp salt
1/2 cup powdered sugar

Chocolate Cupcakes
1 (9 oz) package devil’s food cake mix (I used Duncan Hines)
1 (3.9 oz) package instant chocolate pudding mix
1/2 cup sour cream
1/2 cup vegetable oil
2 eggs
1 tsp pure vanilla extract
1/2 Tbsp instant espresso granules, dissolve it in 1/4 cup warm water

Biscoff Buttercream Icing
1/4 cup unsalted butter, softened
1/4 cup salted butter, softened
1/2 cup biscoff spread
1/2 Tbsp vanilla extract
2 cups powdered sugar
1-3 Tbsp milk

Directions:

Biscoff Butter Cup Filling
Add the biscoff spread, unsalted butter, and salt in a glass microwavable bowl and place in the microwave to heat for 20 seconds. Stir the biscoff butter mixture until thoroughly combined.
In 1/4 cup increments, stir in the powdered sugar until throughly combined.
Portion into the a chocolate cup candy mold and freeze or using a 2-3 tsp cookie scoop out filling and place on a plate and freeze for at least 30-40 minutes or until frozen solid.

Chocolate Cupcakes
Be sure to preheat your oven to 350 degrees F. Place cupcake liners in your cupcake tin.

In a large mixing bowl with a hand mixer or your stand mixer bowl using the paddle attachment, mix together all of your ingredients except the peanut butter cups for minute or two until well mixed. (Don't overmix.)

Place 3 Tbsp of cake batter in each cupcake liner using a measuring spoon or a cookie scoop.

Remove biscoff butter cup filling from freezer and unmold (if necessary). Add 1 biscoff butter cup to each cupcake and push down.

Bake for 18 to 22 minutes or until several cupcakes pricked with a toothpick come out clean. Allow the cupcakes to cool in the pan for 5 to 10 minutes.

Remove cupcakes from the pans and place them on a cooling rack & let them cool all the way. While the cupcakes are baking you can make the buttercream icing.

Biscoff Buttercream Icing
In your stand mixer bowl using the paddle attachment, mix thoroughly the softened butter and biscoff spread on low to medium speed. Add vanilla extract and mix well. Turn off your mixer and add the powdered sugar and mixing until well blended (it will look like a dough). Be careful, the powered sugar can go everywhere!

Add 1 to 3 tablespoons of milk a little bit at a time while blending on low speed. Blend until well combined. You'll start to see the icing pull from the sides of the bowl. Add a little bit more milk to get to the right thinness (to your preference). Keep blending, higher the speed, until nice and fluffy, about 5 to 7 minutes.

Using a big star tip and decorator bag, pipe icing onto cooled cupcakes or spread icing onto cupcakes using an offset spatula or butter knife. Icing can be stored in the fridge for up to a couple of weeks. Allow to sit at room temperature for at least 30 minutes before icing cupcakes.

Cupcake recipe slightly modified My Baking Addiction and Biscoff Buttercream Icing recipe is from The Little Kitchen.

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Other biscoff recipes from this week:
Biscoff and Kahlua Crunch Cupcakes
Dark Chocolate Biscoff Butter Cups
Boozy Biscoff Beer Floats
Biscoff Milkshakes
Biscoff Brownie Cake

Other biscoff recipes from around the internet:
Biscoff Ice Cream
Chocolate Biscoff No Bake Cookies
Biscoff Pretzel Bites with White Chocolate
Biscoff Stuffed White Chocolate Chip Cookies

Disclosure: The biscoff folks would say “Julie who?” if you asked them about me…just wanted you to know that this is not a sponsored post, just sharing because I love am obsessed with biscoff spread. There’s an affiliate link in this post.