Chocolate Cupcakes With Biscoff Buttercream Recipe

Name: Chocolate Cupcakes With Biscoff Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2 ounces, weight Semi-sweet Chocolate; 2/3 cups Unsweetened Cocoa Powder; 3 Tablespoons Bold Instant Coffee Granules; 1-3/4 cup Boiling Water; 2-3/4 cups All-purpose Flour; 1-1/4 teaspoon Baking Soda; 1/4 teaspoons Baking Powder; 1 cup Dark Brown Sugar; 1 cup White Sugar; 1-1/3 cup Mayonnaise; 2 whole Eggs; 1 teaspoon Vanilla Extract; FOR THE BUTTERCREAM:; 2 sticks Butter, Room Temperature; 1 cup Biscoff Spread; 1 Tablespoon Vanilla Extract; 1 pound Confectioners Sugar; Milk, As Needed To Reach The Right Frosting Consistency

Servings: persons

FOR THE CUPCAKES:
2 ounces, weight Semi-sweet Chocolate
2/3 cups Unsweetened Cocoa Powder
3 Tablespoons Bold Instant Coffee Granules
1-3/4 cup Boiling Water
2-3/4 cups All-purpose Flour
1-1/4 teaspoon Baking Soda
1/4 teaspoons Baking Powder
1 cup Dark Brown Sugar
1 cup White Sugar
1-1/3 cup Mayonnaise
2 whole Eggs
1 teaspoon Vanilla Extract
FOR THE BUTTERCREAM:
2 sticks Butter, Room Temperature
1 cup Biscoff Spread
1 Tablespoon Vanilla Extract
1 pound Confectioners Sugar
Milk, As Needed To Reach The Right Frosting Consistency

1
Preheat oven to 325u00b0F. Place cupcake liners into cupcake pans. Recipe will make about 26 cupcakes.
2
Combine chocolate, cocoa powder and instant coffee in a medium metal bowl. Add the boiling water and whisk until chocolate is melted and mixture is smooth. Set aside.
3
Sift flour, baking soda, and baking powder into another medium sized bowl.
4
Beat brown sugar, white sugar and mayonnaise in a large bowl until well blended, 2 to 3 minutes. (I use a stand mixer to get the job done). Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Add flour mixture alternately with chocolate mixture beginning and ending with the flour mixture, beating until blended after each addition and making sure to scrape down the sides of bowl. Evenly divide the batter into the cupcake liners.
5
Bake cupcakes about 25 to 27 minutes. Cupcakes should be firm to the touch with a little spring when you test them. Remove pans from the oven. Cool cupcakes in pans for 5 minutes, then remove them to a cooling rack. Allow cupcakes to cool completely before frosting.
6
Make sure to start your frosting with your ingredients at room temperature. You want your butter soft but not too soft. Perfectly softened butter makes all the difference in your frosting recipes.
7
In the large bowl of your stand mixer cream together butter and Biscoff spread until well blended and smooth. Stir in vanilla. Gradually add sifted confectioners' sugar until all sugar is incorporated. Add a few drops of milk as needed to reach the desired consistency. You are looking for a consistency that is light and fluffy. It should not look like a cookie dough. My trick to making the best frosting is to continue to whip frosting for another 3 minutes after everything is mixed in. You will end up with a soft fluffy frosting, the perfect consistency. Pipe or spread frosting onto the top of the cooled cupcakes.

2015

kcal

Calories

101

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2 ounces, weight Semi-sweet Chocolate, 2/3 cups Unsweetened Cocoa Powder, 3 Tablespoons Bold Instant Coffee Granules, and more.

Yes, Chocolate Cupcakes With Biscoff Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cupcakes With Biscoff Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions