Dark Chocolate Cupcakes filled with Biscoff Spread and topped with Whipped Cream Frosting

By Moogie

What we have here is another fabulous Pinterest discovery. Dulce Dough has a yummy recipe for a moist Dark Chocolate Cake and Biscoff Buttercream Frosting. But by now you should know that I'm not crazy about buttercream frosting. So instead of the buttercream frosting I went with my trusty but delicious stabilized whipped cream. Also, I cored out my cupcakes and added a heaping teaspoon of Biscoff Spread. This will be a delicious surprise to everyone lucky enough to enjoy this cupcake. Finally, I topped it off with a little chocolate drizzle and crumbled Biscoff cookies.

If you've not had the opportunity to taste Biscoff Spread, then I urge you to give it a try.

Ingredients

• Ingredients for Creamy Biscoff Buttercream Frosting:
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup Hershey's Special Dark Cocoa
• 3/4 cup hot water
• 2 large eggs
• 3/4 cup low-fat buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• Biscoff Spread
• (This is the original buttercream frosting recipe that Dulce Dough used.)
• 1 cup unsalted butter, softened
• 1 cup Biscoff Spread
• 3 1/2 cups confectioners' sugar
• 2-3 tablespoons milk

Details

Servings 18
Preparation time 30mins
Cooking time 50mins
Adapted from moogieland.blogspot.com

Preparation

Step 1

Directions for cupcakes:
1. Preheat oven to 350°F and line muffin tin with paper liners.
2. In a large bowl whisk together the flour, sugar, baking soda, baking powder, and salt until combined; set aside.
3. In another large bowl combine the cocoa and the hot water; add the eggs, buttermilk, oil and vanilla and beat until combined.
4. Add the dry ingredients into the wet ingredients and mix until smooth.
5. Scoop batter into prepared pans and bake for 20-22 minutes or until tops spring back when touched; remove from pans and allow to cool completely before frosting.
6. To make the frosting, beat together the butter and the Biscoff Spread; gradually add the confectioners' sugar and mix at low speed until combined. To achieve the desired consistency, gradually add milk to thin frosting. Or, if the consistency is too thin, gradually add small amounts confectioners' sugar to thicken. Pipe frosting onto cooled cupcakes as desired.

(I cored out a piece from each cupcake and spooned in a teaspoon of Biscoff Spread. Place the cupcake core back on the cupcake. Use the Biscoff Buttercream Frosting or a stabilized whipped cream. I added a chocolate drizzle and crumbled Biscoff Cookies.)