Chocolate Biscoff Cupcakes

Since I am pretty sure there is something slightly sinister about Biscoff, Devil’s food seemed like the ideal base for this cupcake recipe… LOL

Make one box of Devil’s food cake mix according to package directions.

Grease muffin tins or line with paper. (makes about 24 cupcakes) Fill muffin tins 1/3 full.

Drop 1 teaspoon of Biscoff spread on each cupcake in 3 small blobs. (don’t you love all these technical directions???)

Swirl in the spread using a toothpick.

Bake as directed.

Let cool on wire rack.

Frosting:

4 oz softened cream cheese

3 oz softened butter

2 cups sifted powdered sugar

1/3 cup Biscoff spread

milk

Beat cream cheese and butter together until smooth.

Add powdered sugar. Beat until smooth.

Mix in Biscoff spread.

If it is too thin, add more sifted powdered sugar. If it is too thick, add a bit of milk.

Spread onto tops of cooled cupcakes.

Store leftovers in fridge.

By the way, these are fantastic with a big glass of ice cold milk!