Biscoff Butter Cup Cupcakes
- Biscoff Butter Cup Filling
- 1/2 cup creamy biscoff spread (or cookie butter spread)
- 2 Tbsp unsalted butter
- 1/8 tsp salt
- 1/2 cup powdered sugar Chocolate Cupcakes
- 1 (9 oz) package devil’s food cake mix
- 1 (3.9 oz) package instant chocolate pudding mix
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp pure vanilla extract
- 1/2 Tbsp instant espresso granules, dissolve it in 1/4 cup warm water Biscoff Buttercream Icing
- 1/4 cup unsalted butter, softened
- 1/4 cup salted butter, softened
- 1/2 cup biscoff spread
- 1/2 Tbsp vanilla extract
- 2 cups powdered sugar
- 1-3 Tbsp milk
- This recipe is vegetarian
- Condiments
- Biscoff spread, creamy (1/2 cup)
- Biscoff spread (1/2 cup)
- Cooking & Baking
- Biscoff butter cup filling (1)
- Chocolate pudding mix, instant (1 (3.9 oz) package)
- Devil’s food cake mix (1 (9 oz) package)
- Powdered sugar (2 cups)
- Salt (1/8 tsp)
- Vanilla extract, pure (1 tsp)
- Vanilla extract (1/2 Tbsp)
- Vegetable oil (1/2 cup)
- Bread & Baked Goods
- Powdered sugar chocolate cupcakes (1/2 cup)
- Drinks
- Espresso granules, instant (1/2 Tbsp)
- Dairy
- Butter, unsalted (6 Tbsp)
- Butter, salted (1/4 cup)
- Milk (1 Tbsp)
- Sour cream (1/2 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on thelittlekitchen.net
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Recipe Stats
Published July 13, 2012 (7 months ago).
79 people saved this recipe.
