Chocolate Cupcakes with Biscoff Buttercream Icing
- Chocolate Cupcakes
- 1 (18.25 oz) package devil’s food cake mix
- 1 (3.4 oz) package instant chocolate pudding mix
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- 2 tsp pure vanilla extract
- 1 Tbsp instant espresso granules, dissolve it in 1/2 cup warm water Biscoff Buttercream Icing
- 1/2 cup unsalted butter, softened
- 1/2 cup salted butter, softened
- 3/4 cup biscoff spread
- 1 Tbsp vanilla extract
- 3 cups powdered sugar
- 3-4 Tbsp milk
- This recipe is vegetarian
- Condiments
- Biscoff spread (3/4 cup)
- Cooking & Baking
- Chocolate pudding mix, instant (1 (3.4 oz) package)
- Devil’s food cake mix (1 (18.25 oz) package)
- Powdered sugar (3 cups)
- Vanilla extract, pure (2 tsp)
- Vanilla extract (1 Tbsp)
- Vegetable oil (1 cup)
- Bread & Baked Goods
- Chocolate cupcakes (1)
- Drinks
- Espresso granules, instant (1 Tbsp)
- Dairy
- Butter, unsalted (1/2 cup)
- Butter, salted (1/2 cup)
- Milk (3 Tbsp)
- Sour cream (1 cup)
- Refrigerated
- Eggs (4)
Preparation
Read recipe preparation on thelittlekitchen.net
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Recipe Stats
Published May 1, 2012 (9 months ago).
143 people saved this recipe.
