Chocolate Biscoff cupcakes

After the chocolate Biscoff souffle, I still had some Lotus Biscoff spread lying around so I thought, hey, let me make some cupcakes with it. These cupcakes may look like poop (sorry for ruining this recipe for you) but they taste nothing like it. I promise 😝

For these cupcakes, I ditched my regular cupcake recipe and tried something new and boy, oh boy! The result was amazingly moist cupcakes. As for the frosting, you “might” find that the frosting is too thick and difficult to work with. In that case, add a tablespoon of milk to make it smoother and pipe easily. One last thing, you can use absolutely anything to decorate the cupcakes after piping the frosting.

I used edible sugar balls in copper and white. You could also pipe rosettes using Wilton’s 1M tip.

Makes: 14-16 cupcakes

Ingredients

For cupcake

  • 1 cup all purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup vegetable oil
  • ¾ cup granulated sugar
  • 2 large egss
  • ¾ cup buttermilk or regulr whole milk
  • 1 tsp vanilla

Frosting

  • 1 cup biscoff
  • ½ cup confectioner’s sugar
  • ¼ cup butter (room temperature)
  • 1 tblsp milk (Optional)

Instructions

  1. Line tray with cupcake liners, set aside
  2. Preheat oven to 180C or 350F
  3. In a mixing bowl, mix the flour, cocoa powder, baking powder, baking soda and slat
  4. In another bowl, using a hand mixer, whisk the oil and sugar for one minute
  5. Next, add the eggs and whisk until well combined
  6. Whisk in the milk and vanilla
  7. Mix the dry ingredients with the wet ones until you have a smooth batter
  8. Transfer batter into the the tray, filling them halfway. Bake for 25-30 minutes
  9. While the cupcake is baking, make the frosting by whisking Biscoff, butter and the confectioner’s powder (if the frosting is too hard to work with, add a tblsp of milk. )
  10. Take a piping bag and attach a Wilton tip 8B. Transfer frosting to the bag
  11. Once the cupcakes have cooled completely, pipe the frosting on to the cupcakes by starting on the edge and then swirling upwards
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