Biscoff Cupcakes
Ingredients
The cupcakes
-
1½
cups
all-purpose flour
-
3
tablespoons
cocoa powder
-
1
cup
sugar
-
1
teaspoon
baking soda
-
½
teaspoon
salt
-
1
teaspoon
vinegar
-
5
tablespoons
oil
-
1
cup
water
-
¾
cup
caramel
The frosting
-
1
cup
butter
-
¾
cup
Biscoff spread
-
3
cups
powdered sugar
-
3
tablespoons
milk
Instructions
- Preheat the oven to 350F (180C) and prepare a 12-count cupcake pan with liners.
- In a large bowl, mix the dry ingredients together.
- Add the wet ingredients to the dry ingredients and whisk until smooth.
- Distribute the batter into the cupcake liners and bake for 15-18 minutes until a skewer comes out clean.
- Let the cupcakes cool completely after removing them from the oven.
- For the frosting, beat the butter and Biscoff spread until smooth, then add powdered sugar and milk, beating until fluffy.
- Cut a small hole in the top of each cupcake and fill with caramel.
- Pipe the Biscoff frosting on top of each filled cupcake and serve immediately.
Nutrition Facts (estimated)
Servings
12 cupcakes
Calories
286
Total fat
18g
Total carbohydrates
29g
Total protein
2g
Sodium
316mg
Cholesterol
0mg
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