Chocolate Biscoff Cupcakes

Here is the latest in Sweet Bean’s kitchen! Try our Chocolate Biscoff Cupcakes, filled with cookie butter, topped with Chocolate Biscoff Buttercream. As always, we would love to see and hear from you about how your own coffee creation.

Chocolate Biscoff Cupcakes

Prep Time: 1 hour 30 minutes

Cook Time: 18 minutes

Total Time: 1 hour 48 minutes

Ingredients

Chocolate Cupcakes

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1/3 cup unsweetened cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 large egg

• 1/2 cup milk

• 1/3 cup vegetable oil

• 1 tsp vanilla extract

• 1/2 cup brewed coffee or hot water

Chocolate Biscoff Buttercream

• 1/2 cup unsalted butter at room temperature

• 1/2 cup biscoff or cookie butter

• 1/4 cup cocoa powder

• 4 cups powdered sugar

• 2 to 4 tbsp milk or water

• 1 tsp vanilla extract

Garnish

• 3/4 cup cookie butter

• 4 oz chopped chocolate or chocolate melts

• Fresh cherries

• Edible gold leaf

• Edible gold luster dust

• Sprinkles

Instructions

Chocolate Cupcakes

1. Pre-heat the oven to 350ºF.

2. Sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt together.

3. On another bowl, or measuring cup, mix the egg, milk, oil, and vanilla extract.

4. Pour the wet ingredients over the sifted dry ingredients.

5. Whisk until incorporated.

6. Pour the hot coffee (or hot water) over the batter.

7. Pour the batter into cupcake tins, filling up only halfway.

8. Bake in the pre-heated oven for about 18 minutes, until you can touch the surface of a cupcake with your finger and it springs right back, or an inserted toothpick comes out clean.

9. Remove from the oven and let the cupcakes cool.

Chocolate Biscoff Buttercream

1. Whip the butter with an electric mixer for 1 to 2 minutes until fluffy and creamy.

2. Add the cookie butter and mix to combine.

3. Add the cocoa powder and powdered sugar, mix on low to combine.

4. Raise the speed and cream on medium high.

5. If the buttercream is dry, add some milk or water to it. If the buttercream is too runny, add more powdered sugar to make it stiffer.

6. Finally add the vanilla and mix to combine.

7. Place the Chocolate Biscoff Frosting in a piping bag fitted with the tip of choice.

Assemble

1. Remove the center of each cupcake using a spoon, a knife or an apple corer.

2. Place the cookie butter in a piping bag and pipe it in the middle of the cupcakes, or use a spoon to place some cookie butter in the center of each cupcake.

3. Replace the cupcakes with the bit of cake you removed earlier.

4. Top with the decorations if desired.

Decorations

1. Melt the chocolate or chocolate melts and spoon them on the bottom of the silicone molds. I used heart molds.

2. Spread the chocolate up the sides of the molds and place it in the fridge for 5 to 10 minute.

3. Then pipe or spoon some cookie butter in the middle of the molds.

4. Top with more chocolate to fill up the mold.

5. Place the mold back in the fridge until completely solid.

6. I also did mini chocolate bars but didn’t fill those with cookie butter because they are too thin.

7. For the cherries, I dipped them in the leftover melted chocolate and set them on a plate to dry completely.

8. Once the chocolate cherries were dry, I dipped them in a container of gold luster dust.

   Nutrition: Calories 350; Servings 14 cupcakes