Chocolate Espresso Cupcakes W/ Biscoff Buttercream

Chocolate Espresso Cupcakes W/ Biscoff Buttercream

Cookie Butter Buttercream


-1 cup unsalted butter (room temperature)

-1 cup Biscoff Cookie Butter (smooth, not crunchy)

-2 cups confectioners’ sugar (sifted is best)

-3 Tablespoons heavy cream (room temperature)


In a large bowl beat butter with an electric mixer on medium speed until smooth, add cookie butter and mix on medium speed until well combined, gradually add the confectioners sugar. Beat on medium speed and add one tablespoon of heavy cream at a time until you’ve reached a smooth consistency. 

Chocolate Espresso Cupcakes (Makes 16)


½ cup brewed coffee (room temperature)

1 ½ teaspoons espresso powder 

½ cup whole milk

1 teaspoon vanilla extract

1 ⅓ cups all purpose flour

⅓ cup unsweetened cocoa powder 

1 teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter (room temperature)

½ cup granulated sugar

½ light brown sugar

1 large egg (room temperature)


Preheat the oven to 180 celsius. Line cupcake pan with liners. In a bowl, whisk the espresso powder with the brewed coffee until espresso dissolves. Add milk and vanilla extract to the coffee/espresso mixture, set aside. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. In separate bowl with an electric mixer on medium speed, beat butter and sugars until light and fluffy (about 3 minutes). Add the egg and beat until combined. Reduce the mixer to low and add the flour mixture, alternating with the coffee mixture until both are fully incorporated. Using a spatula, be sure to scrape down the sides and give the batter a final whirl. Fill each cupcake liner two-thirds full. Bake for 17-20 minutes, or when your kitchen smells like roasted coffee and cocoa 🙂 Frost when cool, and enjoy ~