You will want to sink your teeth into these Biscoff Cheesecake Cupcakes. A chocolate cupcake with a layer of cheesecake baked in and topped with a Biscoff cream cheese frosting.
- For the cupcakes
- 1 Box Chocolate cake mix plus ingredients listed on the box: water, oil, eggs
- 1 pkg (8oz) Cream cheese- softened
- 1 Large egg
- 1/3 C Sugar
- 6 oz Mini chocolate chips
- For the frosting:
- 3/4 C (2 sticks) Unsalted butter (cold)
- 8oz Cream cheese (cold)
- 3/4 C Biscoff spread
- 4–5 C Powdered sugar
- 2–3 tbsp Heavy whipping cream
- 1 tsp Vanilla extract
- Pinch of salt
- Pre-heat oven to 350°.
- Combine cake mix with eggs, oil and water as instructed on the box. Line a cupcake pan with liners and fill each cup 2/3 full (about 3 tbsp of batter).
- In a separate bowl, mix together softened cream cheese, sugar and egg and beat until smooth. Fold in chocolate chips.
- To add the cream cheese mixture to the cupcakes, use a spoon to drop into each cup. The original recipe calls for 1 tsp of the cream cheese mix, but I did about 2 tsp per cupcake and it worked out great. Liners will be very full.
- Bake for 18-20 minutes. Use a toothpick to check the doneness. Insert the toothpick and if it comes out clean, your cupcakes are done. Allow cupcakes to cool for a couple minutes before transferring to a wire rack. Cool completely.
- For the frosting
- Combine unsalted butter and cream cheese in your mixing bowl. Beat on medium-high speed until well combined. Scrape down the sides of the bowl and add Biscoff spread. Beat until all ingredients are completely smooth.
- Slowly add powdered sugar one cup at a time. I suggest reducing the mixing speed when you add the powdered sugar, or you will have quite a mess on your hands. Alternate adding powdered sugar with heavy whipping cream.
- Once all powdered sugar has been added, increase mixing speed to medium high and add a pinch of salt. Whip until frosting is light and fluffy. Pipe on cooled cupcakes.