Chocolate Cupcakes with Biscoff Buttercream

So, today didn't start off great. I woke up early this morning feeling like I got hit in the head by a monster truck. Honestly, there is nothing worse than waking up with a killer headache.

By the time I felt better the day was done and gone, but my craving for something sweet doesn't believe in time restraints.

So I made cupcakes.

Ah, cupcakes:  Portable, portion-sized, delicious. All good things in my book. I know that some people really hate the whole cupcake hing, but they're just so convenient and much easier to decorate than a cake, at least in my opinion.

Unfortunately, a quick trip to my pantry revealed that my baking supplies were almost completely depleted except for the basics, like flour, cocoa powder, and sugar, and some random things like peanut butter and half a jar of Biscoff. No cream cheese or baking chocolate in sight. So, with a little inspiration, I decided to make a from-scratch chocolate cupcake with a Biscoff buttercream icing.

The cupcakes turned out really rich, with a slight salty note from the Biscoff. Despite the tons of sugar and butter, or maybe because of them, the cupcakes turned out to be a hit with my taste-testers

Ingrediants:

Cake-

3/4 cup butter
3 eggs
2 cups all-purpose flour
3/4 cup cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 cups sugar
2 tsp vanilla
1 cup milk
1/2 cup coffee, room temperature

Icing- From here

1 stick butter, softened
1 cup biscoff spread
1.5 cup powdered sugar
3-5 tbls milk or heavy cream

1.) Preheat oven to 350 degrees F. Line a cupcake tin. For the cake sift together the dry ingredients. Sifting will prevent the cake from getting lumpy and will help it be fluffier.

2.) Beat the butter on a mixer until light and creamy. Gradually add in the sugar until well combined.

3.) Add in the eggs one at a time, then add in the vanilla, scraping the sides of the bowl as you go. Then, alternate adding in the dry ingredients and the milk and coffee, beating slightly until combined after each addition. The batter will end up light and creamy. 

4.) Put into the cupcake liners and cook for 15-20 minutes, or until a toothpick inserted into the center comes out clear. The batter makes about 24 cupcakes. Let cool completely before icing.

5.) For the icing, beat together the cutter and biscoff.

6.) Then, add in the powdered sugar, slowly, until well combined. Then, add in the milk/ cream until you reach your desired consistency. Forget to take a picture of the finished icing due to excitement and then ice your cupcakes. Enjoy!

 I also made some filigree chocolate hearts, but the Florida humidity killed them the moment they left the fridge. So sad...

So, there they are, the chocolate Biscoff cupcakes! So yummy and guilty... Also, I want to again apologize for the horrible photo quality. The combination of bad camera and no lighting in my kitchen isn't a good one. I promise to work on them though!

Anyways, definitely make these cupcakes. Right now. No excuses. Leave a comment below letting me know that you think and, as always, please subscribe and share if you likey~

*Pinterest needs a photo editor so I can make my own pretty pictures instead of just using other peoples : ( *