Chocolate Cupcakes with Biscoff Buttercream

When Randal tried these cupcakes yesterday he declared them the best cake I've ever made.  He has had this particular chocolate cake before as it's my go to chocolate cake recipe, it was the biscoff buttercream that was new.  For those of you who don't know what biscoff spread is, it's basically cookie butter and it tastes just as good as it sounds!

Chocolate cupcakes:

¾ cup plus 2 tbsp. all-purpose flour

6 tbsp. valrhona cocoa powder

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt
1 cup sugar
¼ cup vegetable oil
1 large egg
½ cup black coffee
½ cup buttermilk
1½ tsp. vanilla extract

In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, whisk to blend and set aside. In the bowl of an electric mixer, combine the sugar, vegetable oil and egg. Beat on medium speed until smooth, about 1-2 minutes. With the mixer on low speed, blend in half of the dry ingredients, beating just until incorporated. Blend in the coffee, buttermilk and vanilla just until smooth. Beat in the remaining dry ingredients, mixing just until incorporated. Divide between baking cups and bake at 350 for 22-24 minutes.

Makes 12 cupcakes.

Biscoff buttercream:

1/2 cup unsalted butter, softened
1/2 cup salted butter, softened

3/4 cup biscoff spread

1 Tbsp vanilla extract
3 cups icing sugar
3 Tbsp milk

In the bowl of an electric mixer, beat the butter and biscoff until smooth.  Add the vanilla and icing sugar and mix until combined, add the milk and beat until combined.


Linked to: Michelle's Tasty Creations, Something Swanky, Miz Helen's Country Cottage, What's Cooking, Love?, A Little Nosh, Allie Makes, A Creative Princess, These Peas Taste Funny, Simple Living, Tutus & Tea Parties, I Should be Mopping the Floor, Addicted to Recipes, Couponing & Cooking, The Southern Institute, Serendipity and Spice, Crazy For Crust, Funky Polkadot Giraffe