Chocolate Cupcakes with Biscoff Buttercream Icing
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!
Chocolate Cupcakes with Biscoff Buttercream Icing
Yield: 24 cupcakes / 3 cups of icing
Use this doctored cake mix recipe from My Baking Addiction or your favorite homemade chocolate cupcake recipe and pair it with this amazing 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 espresso 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 Tbsp milk
Directions:
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.
Cupcake recipe slightly modified My Baking Addiction and Biscoff Buttercream Icing recipe is from The Little Kitchen.
Have you tried this recipe?
Disclosure: 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.
These were amazing! I made my icing a bit more chocolatey because I’m a chocoholic. Such a huge hit in my house. Will be making them again
Congrats! I cannot wait to try these cupcakes out! Thanks for sharing the recipe!
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!)
You are amazing and inspiring!!!
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.
I’ve never heard of Biscoff cookies or spread but it sounds really good. This cupcakes look amazing.
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!
These are so pretty and fancy! Congrats and the bake sale success!
Julie, what a fun and meaningful experience and WHAT GORGEOUS CUPCAKES!! I’ve GOT to try these. 🙂
[…] Chocolate Cupcakes with Biscoff Buttercream Icing by The Little Kitchen […]
Wow, that frosting sounds out of this world!
$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 🙂
[…] and recipe available at The Little Kitchen Posted by The Cupcake Connoisseur in All Chocolate Cupcakes and tagged with biscoff, Biscoff […]
mm…im dying to try these!!
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!
Glory, seriously? You need to try it!!
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.
These cupcakes look incredible!! Wish I was at the bake sale so I could buy one!;)
THese sound amazing! I hope you’re doing well! Just pinned them
I would’ve bought all of these right up! So delish.
Such great tips and I love those cupcakes! YUM!
I am so taken with Biscoff Spread! Those are such gorgeous cupcakes and I love that you listed your sources for supplies!
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!
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!
These look too damn good. They must be evil ;D
The printable version of your recipe doesn’t show the instructions, and the link to your website is also broken.
Hi Rosie, thanks for letting me know! All fixed now.
can I lick the bowl???? that frosting sound so delicious. I promise to do the dishes when I’m done 🙂
I am dying for one of these cupcakes. Seriously.
Congrats on the bake sale results! You guys are awesome.
Ooooooh… Biscoff! Yes, I have no doubt that these cupcakes are just delightful!
I am drooling over this buttercream, Julie. I just can’t get enough Biscoff lately. Glad the bake sale was a success!
Incredible cupcakes! And fantastic job on the fundraiser 🙂
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!!
I love Biscoff too! The crunchy Biscoff spread is fantastic as well ! xoxo
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!
Congratulations on a successful bake sale!! I know that I, for one, would not have been able to resist these cupcakes.
HELLO! This sounds awesome! Great recipe!
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. =)
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!
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!
So i JUST tried speculoo cookie butter this weekend which I understand to be like biscoff?! I DIED! These sound awesome!
Love that doctored cake mix recipe from MBA. I use it all the time!
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!