Rich Chocolate Cupcakes topped with a creamy, homemade Biscoff Frosting! This nut free chocolate cupcake recipe will be the hit of any party or bake sale.
Bake cupcakes according to recipe (or use a boxed mix).
For the frosting, beat butter with biscoff, sugar and milk. Add more milk until desired consistency, if necessary. Beat for about 3-4 minutes until fluffy. Pipe onto cooled cupcakes and enjoy!
Notes
Chocolate Cupcakes- we use these homemade chocolate cupcakes as our base recipe. But a boxed mix would work great too.
Use hot coffee. The warmth of the coffee helps melt the chocolate, making it easier to incorporate info the batter. If you use leftover brewed coffee, reheat it in the microwave for 1 minute before adding to the cocoa.
Scrape the bowl: As you mix the dry ingredients into the wet, scrape down the sides and bottom of the bowl to ensure the chocolate doesn't settle.
Use good quality chocolate. The better the cocoa and chocolate squares you use, the better the finished cupcakes will taste.
How to tell when cupcakes are done. Some people swear by the toothpick test. I prefer to touch the tops of the cupcakes. If it bounces right back, the cupcakes are done. If it stays indented, they need a little longer.
STORAGE: Store cupcakes at room temperature in covered container for up to 4 days. Or freeze for up to 3 months.