Chocolate Cupcakes with Two Frostings!

Today I had a little extra time, so I decided to make cupcakes! Because the hubby loves peanut butter cups, and my mom loves sending him them, we have an abundance of Reese's around the house. We also recently discovered Biscoff Spread (or the off-brand Trader Joe's Cookie Butter Spread). So, I decided to make chocolate cupcakes, half with peanut butter frosting and half with Biscoff frosting!

Chocolate Cupcakes

Recipe from: The Family Kitchen

 

Ingredients

1 3/4 cup flour

1 cup packed brown sugar

2 tablespoons white sugar (optional)

3/4 cup cocoa

1 cup milk (any type, dairy or non-dairy)

2 eggs

1 cup coffee (I used this)

1/2 cup oil (I used vegetable)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2-3 teaspoons vanilla

Instructions

Preheat oven to 350 degrees.

Mix all ingredients together in stand mixer on low. Try to get all the lumps out (it's ok if there are a few left). 

Pour batter into 24 prepared muffin tins (about 1/2 - 3/4 full).

Bake 12 at a time for 25 minutes.

Peanut Butter or Biscoff Frosting

Adapted from: All Recipes

Ingredients

1/2 cup butter

1 cup peanut butter or Biscoff spread

2-4 tablespoons milk

2 cups powdered sugar

Instructions

Place all ingredients in mixer and mix until smooth. Note: this frosting will be VERY thick. That's ok! If you like it like that, you're done! If not, you can add more milk to thin it out. 

 








 

 


 












Fun Cupcake Tips!

I used a cupcake corer and put mini Reese's in the peanut butter frosted cupcakes. I also used the corer on the Biscoff frosted cupcakes and put these chocolate bars inside. 

I also garnished the peanut butter cupcakes with Reese's and the Biscoff cupcakes with Piroulines.