If you follow my blog, you know that I had a slight obsession with Biscoff. I have taken it to a whole new level with these double Biscoff cupcakes – Biscoff cake and Biscoff buttercream. They are amazing! They smell heavenly and taste absolutely incredible. Chicken Legs said was the best cupcake I’ve ever made. I brought the cupcakes to work and several people said the same thing. WOW! If you are going to try just one Biscoff recipe, make it this one. You won’t regret it!
Line 2 muffin pans with cupcake liners. Set aside.
In a large bowl, combine ½ cup Biscoff spread and the stick of butter. Beat at medium speed with a hand-held mixer until light and fluffy. Add eggs one at time, mixing well after each addition. Add cake mix and water. Mix on medium-high speed for 2 minutes.
Divide batter between muffin cups (I use an ice cream scoop). Bake for 18-20 minutes. Allow to cool completely before frosting with Biscoff Buttercream.
1 cup butter
2/3 cup Biscoff spread
6 cups powdered sugar
½ cup whipping cream (may need a tablespoon or two more)
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and Biscoff spread until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, whipping cream; mix until light and fluffy. If necessary, gradually add more powdered sugar or whipping cream to reach desired consistency.