Print

Mocha Speculoos Cupcakes

Servings 20 -24 cupcakes

Ingredients

Mocha Cupcakes:

  • 1 box chocolate cake mix
  • 3 Tbsp instant coffee
  • 1/4 C. hot water
  • 3 eggs
  • 1/2 C. oil
  • 3/4 C. buttermilk
  • 1/2 C. sour cream
  • 1 tsp. vanilla extract

Speculoos Buttercream:

  • 1/2 C. butter softened
  • 1/2 C. Speculoos
  • 1 Tbsp. milk
  • 3-4 C. powdered sugar

Chocolate Covered Espresso Beans

Instructions

  1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. 2. Sift cake mix into a small bowl and set aside.
  3. 3. Mix instant coffee and hot water and stir until dissolved. (You can do this in a mug)
  4. 4. In a large bowl, combine eggs, oil, buttermilk, sour cream and vanilla extract.
  5. 5. Stir in cake mix until smooth.
  6. 6. Add coffee-water mixture and stir again.
  7. 7. Fill liners 3/4 full and bake for 16-20 minutes or until an inserted knife comes out clean.
  8. 8. Buttercream: Beat butter and speculoos until smooth. Add milk and powdered sugar until you reach your desired consistency. If it becomes too thick, stream in more milk.
  9. 9. Pipe onto cooled cupcakes and top with chocolate covered espresso beans.

Recipe Notes

Speculoos is a cookie spread and can be found at Trader Joes (called Cookie Butter) and other retailers.