This past weekend we held our 2nd Central Florida Food Blogger Bake Sale (in conjunction with the National Food Blogger Bake Sale organized by Gaby and Bloggers without Borders) and I'm so excited to announce that our local bake sale raised over $1400!! The food bloggers who baked and came out to make the bake sale possible, the wonderful raffle prize donors and the generous customers made it all possible. So thank you, Central Florida, thank you from the bottom of my heart. I had a blast and the event was so full of energy and generosity, it was completely inspiring and energized me.
All of the pictures of the bake sale were taken with my iPhone. I brought my camera but my Canon dSLR camera battery died!
Look at some of the awesome goodies that we had for sale. Thanks to Chris for being our promoter! 🙂 Katie, you're an awesome, co-organizer, thank you! Big thanks to our raffle prize donors including: KitchenAid (they donated a 5-speed hand blender!), Chicago Metallic, Driscoll's and many of the local restaurants and vendors that donated awesome items!
The last but not least thank you goes out to John Rife and the Winter Park Harvest Festival. He allowed us to use the space outside of his building in Winter Park, it proved to be an awesome spot and we're so happy he's willing to let us come back next year! Thank you, John!
Here's the lovely group of bloggers who baked their hearts out for Share Our Strength. Back row: Julius from Droolius, Angie from Eclectic Recipes, Wanda from My Sweet Zepol, Robin from Simply Southern Baking, Katie from Katie's Cucina, me!, Chris from Eat Local Orlando, Ricky from Tasty Chomps. Front row: Jillian from Stay Calm Have a Cupcake, Marilyn from Forkful, Pearleen from Mega Yummo and Jacqueline from BeyondNFinity.
Now onto one of the cupcakes I made for the bake sale. Can we talk about biscoff spread? Oh how I love it!! If you have not tried it before, you are missing out. At my grocery store and at World Market, I have seen it next to the peanut butter.
Another name for it is cookie butter. Doesn't that sound heavenly? It's like the biscoff cookies you get on Delta flights but way better. I think biscoff spread is way better than biscoff cookies even though I LOVE them! It's great on a really good toasted English muffin too, give it a try.
I made this buttercream icing recipe a while ago and tested it on my now former co-workers and they enjoyed it. Not sure why I never blogged it but when I was making these peanut butter cup cupcakes in the middle of the night this past weekend, I thought I need to make another cupcake so it's not the same exact thing I made last year!
I used the same basic chocolate cupcake recipe from Jamie using Devil's Food cake mix and topped it with this wonderful rich biscoff icing. It's not too sweet and that's one of the things I love about it. The combination of salted and unsalted butter is what does it!
If you don't like cake mixes and have more time, feel free to use your favorite chocolate cupcake recipe including this one.
Cupcake Tips:
- Use a 3 Tablespoon scoop to fill your cupcakes. The same amount every time! I use the large OXO cookie scoop. (I love OXO products, they really stand behind their products, I had a problem with one of my cookie scoops recently and asked OXO about it, they sent me a new one along with a box with a shipping label so I can ship the cookie scoop back to them. They were going to look at it and investigate what went wrong with it.)
- Let your cupcakes completely cool on a cooling rack before frosting them or storing them in a sealed container. If your cupcakes are still warm, they will peel from the liners.
- I like to leave them on a cooling rack and I place a potato sack or a thin kitchen towel over them while cooling and even overnight. I usually only frost them the same day they will be eaten. Once you frost them, you can put them in an airtight container.
- Cupcakes are made to be eaten and they don't have to look perfect but if you would like to know my favorite tips, from Wilton to Bake It Pretty, those are my favorite!
- I buy the liners and individual cupcake holders from Country Kitchen SweetArt. They are a very nice, family run business and have great customer service!
Recipe
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Chocolate Cupcakes with Biscoff Buttercream Icing
Ingredients
- Chocolate Cupcakes
- 1 18.25 oz package devil’s food cake mix (I used Duncan Hines)
- 1 (3.4 oz) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 2 tsp pure vanilla extract
- 1 tbsp instant expresso granules, dissolve it in 1/2 cup warm water
Biscoff Buttercream Icing
- 1/2 cup unsalted butter, softened
- 1/2 cup salted butter, softened
- 3/4 cup biscoff spread
- 1 tbsp vanilla extract
- 3 cups powdered sugar
- 3-4 tbsps milk
Instructions
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 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.
- 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 in two batches, add the powdered sugar and mixing until well blended (it will look like a dough). Be careful, the powered sugar can go everywhere!
- Add 3 to 4 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. 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.
Notes
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Leave a RatingDisclosure: The only thing I have to disclose is that the biscoff peeps don't know I exist and that there are a few affiliate links in this post.
Moni A says
Wondering, if I only have salted butter will that affect the taste too much?
Julie Deily says
Hi Moni, using all salted butter should be fine!
J. Marie says
Brought these to a party today and received rave reviews. Thanks so much for this recipe. I don’t even like cookie butter, but these were great. Will definitely make again!
Chung-Ah | Damn Delicious says
Congrats on an awesome bakesale! And your cupcakes are just too cute in those little individual containers. I would’ve bought at least a dozen 🙂
Roxana GreenGirl { A little bit of everything} says
Congratulation on the successful bake sale! The cupcakes look amazing! Love love love the biscoff frosting!
Russell at Chasing Delicious says
Congrats on the bake sale. And these cupcakes look wonderful!!
Lauren says
Congrats! I cannot wait to try these cupcakes out! Thanks for sharing the recipe!
Yael says
I LOVE Biscoff spread and your cupcakes look sooooo delicious. Can’t wait to try the frosting. ( I hope I don’t just eat it out of the bowl before I frost the cupcakes!)
Sweetsugarbelle says
You are amazing and inspiring!!!
Jeanette says
Congrats – what a wonderful fundraiser event. You have such a nice group of bloggers in your area! Hoping we can round up more in our area.
[email protected]! says
I’ve never heard of Biscoff cookies or spread but it sounds really good. This cupcakes look amazing.
marly says
I saw the title come up before the photos loaded and I knew this was going to be a doozy! You’re amazing! Great job on your bake sale!
Rachel Cooks (formerly Not Rachael Ray) says
These are so pretty and fancy! Congrats and the bake sale success!
[email protected] says
Julie, what a fun and meaningful experience and WHAT GORGEOUS CUPCAKES!! I’ve GOT to try these. 🙂
Sylvie @ Gourmande in the Kitchen says
Wow, that frosting sounds out of this world!
TerriAnn @ Cookies and Clogs says
$1400?! That’s fantastic! I’ve never even heard of biscoff but I think I’ll have to grab some spread the next time I’m at Whole Foods. I love the cupcake holders you used and I think it’s great to support a family-run business, especially if they offer quality items. Thanks for the recipe 🙂
jenna says
mm…im dying to try these!!
Glory/ Glorious Treats says
These look so delicioius!! I’ve yet to try Biscoff cookies or spread, but this delicious recipe may be just the thing to get me started!
Julie Deily says
Glory, seriously? You need to try it!!
Georgia @ The Comfort of Cooking says
What a great contribution you made to Share Our Strength! Sounds like it was a fabulous event. I took part one year, but this was such a busy time for me. Maybe next year! These cupcakes look absolutely lovely, too! Great recipe, Julie.
Stephanie @ Macaroni and Cheesecake says
These cupcakes look incredible!! Wish I was at the bake sale so I could buy one!;)
Alison @ Ingredients, Inc. says
THese sound amazing! I hope you’re doing well! Just pinned them
Amy says
I would’ve bought all of these right up! So delish.
Robyn Stone | Add a Pinch says
Such great tips and I love those cupcakes! YUM!
Miss @ Miss in the Kitchen says
I am so taken with Biscoff Spread! Those are such gorgeous cupcakes and I love that you listed your sources for supplies!
Thyme (Sarah) says
What a super fun event! I love the energy of bloggers and wonder if something like happens in Texas. Anytime the word Biscoff gets mentioned, I am like a puppy sitting upright, tongue hanging out. I always keep a package in my pantry but I’ve never tried this Biscoff spread. I’m to look out for it and give it a try. Your cupcakes look just perfect!
Kiersten @ Oh My Veggies says
Congratulations on raising so much money! I have seen people talking about biscoff everywhere, but I’ve yet to try it–I guess I’m going to have to buy it since everyone raves about it so much. These cupcakes look amazing!
Mom Foodie says
These look too damn good. They must be evil ;D
Rosie says
The printable version of your recipe doesn’t show the instructions, and the link to your website is also broken.
Julie Deily says
Hi Rosie, thanks for letting me know! All fixed now.
Diane {Created by Diane} says
can I lick the bowl???? that frosting sound so delicious. I promise to do the dishes when I’m done 🙂
merry jennifer says
I am dying for one of these cupcakes. Seriously.
Congrats on the bake sale results! You guys are awesome.
Brian @ A Thought For Food says
Ooooooh… Biscoff! Yes, I have no doubt that these cupcakes are just delightful!
Cassie says
I am drooling over this buttercream, Julie. I just can’t get enough Biscoff lately. Glad the bake sale was a success!
Rachel @ Baked by Rachel says
Incredible cupcakes! And fantastic job on the fundraiser 🙂
Megan {Country Cleaver} says
I would vote Biscoff for President if I could. there’s nothing it can’t do! These look absolutely phenomenal. I’m so hungry now!!
Paula- bell'alimento says
I love Biscoff too! The crunchy Biscoff spread is fantastic as well ! xoxo
Julius Droolius says
Had a great time on Saturday! Glad people bought the donuts lol. I’m sad I didn’t get to try this cupcake tho! I forgot to buy one before we all left 😛 Thanks for organizing the event Julie!
Aimee @ Simple Bites says
Congratulations on a successful bake sale!! I know that I, for one, would not have been able to resist these cupcakes.
Katrina @ Warm Vanilla Sugar says
HELLO! This sounds awesome! Great recipe!
amy @ fearless homemaker says
congrats on such a successful bake sale! i knew it would be great. =) and these cupcakes look divine! i might just have to whip up a batch of the buttercream to snack on later today. =)
katie says
What a great wrap up post and AMAZING cupcakes. Thank you again for all of your hard work you did on the bake sale!
p.s. Where are you finding the Biscoff spread? I haven’t had any luck finding it!
Kathryn says
Congratulations on the bake sale, it sounds like it was a roaring success! I’m sure these cupcakes flew out the door as well, such a great combination of flavours!
Blog is the New Black says
So i JUST tried speculoo cookie butter this weekend which I understand to be like biscoff?! I DIED! These sound awesome!
Sharon C says
Love that doctored cake mix recipe from MBA. I use it all the time!
Averie @ Averie Cooks says
Love the cupcake tips. I always love food trivia & tips like those.
And great job on the bake sale! We just found out that our San Diego chapter raised $3k. Seriously felt so good to read that email!