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Chocolate Biscoff Cupcakes

Biscoff Frosting

Biscoff and chocolate go together like fireworks and the 4th of July. And you can expect an explosion of flavors in your mouth too!

Course Dessert
Cuisine American
Keyword biscoff frosting
Prep Time 10 minutes
Author Amanda Rettke

Ingredients

  • 1/2 cup Biscoff spread, plus more for drizzling on top
  • 1/2 cup (1 stick or 113g) softened, unsalted butter
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar
  • 2 tablespoons milk, more if needed
  • favorite chocolate cake recipe, I used ½ of Amanda’s Best Chocolate Cake
  • 5 Biscoff cookies, more if desired, broken into chunks

Instructions

  1. Bake your favorite chocolate cupcake recipe according to directions and allow to cool.
  2. For the frosting, beat butter, Biscoff spread and vanilla in a stand mixer with the paddle attachment, until light and fluffy, roughly five minutes.
  3. Slowly add in powdered sugar, mixer set on LOW until all powdered sugar is mixed and well combined.
  4. Add in as much milk as needed to get to a light, creamy texture. At this point, you can choose to add in some chunks of Biscoff cookies if desired.
  5. Frost your chocolate cupcakes as desired. I used a 1M frosting tip and piped the frosting on thick.
  6. In a small microwave-safe dish, microwave approx. ¼ cup Biscoff spread for 15 seconds.
  7. Garnish cupcakes with Biscoff cookie chunks and melted Biscoff spread and enjoy cupcakes.
  8. Store in an airtight container and consume within a few days.