Coffee Cheesecake Stuffed Chocolate Cupcakes with Kahlua Speculoos Frosting

Recipe by: wallflourgirl

Ingredients

For the chocolate cupcake

• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 cups white sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 cup instant coffee granules
• 3/4 cup + 2 tablespoons hot water
• 2 tablespoons Kahlua
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For the coffee cheesecake filling:

• 4 ounces cream cheese, room temperature
• 1/2 tablespoon instant coffee granules
• 1/2 tablespoon Kahlua
• 1/4 cup white sugar
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For the Kahlua Speculoos Frosting:

• 1 (8 oz.) package cream cheese, room temperature
• 1/4 cup Biscoff spread or cookie butter
• 1/3 cup white sugar
• 1 1/2 tablespoons Kahlua
• 1/2 tablespoon vanilla extract
• Extra Biscoff spread or cookie butter, melted, for drizzling

Instructions

For the chocolate cupcakes:

1. Preheat oven to 350 degrees F. Line 18 cupcake tins with cupcake liners.
2. In a large bowl, combine buttermilk, oil, and sugar.
3. Add eggs and vanilla. Mix in until smooth.
4. Stir in dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) until just combined.
5. Dissolve coffee granules in hot water. Add Kahlua. Add coffee mixture to chocolate mixture and stir in until just incorporated.
6. Fill each cupcake liner 1/3 of the way, then place a dollop of coffee cheesecake filling in the center (see instructions below). Pour more batter on top of filling so each liner is 2/3 full.
7. Bake in preheated oven for 12-15 minutes, until a toothpick inserted in center comes out fairly clean with moist crumbs clinging to it.

For the coffee cheesecake filling:

8. In a medium bowl, beat all ingredients together until smooth.

For the Kahlua Speculoos Frosting:

9. Cream all ingredients together until smooth. Use to frost chocolate cupcakes once they have completely cooled. Drizzle with extra Speculoos spread.