You guys are all familiar with cookie butter right? I absolutely adore it, but haven’t used it much on the blog because it has always seemed a bit of a “specialty” ingredient that may be hard to come by. Now though, it seems as if every grocery store and bodega in the city sells Biscoff spread and then of course you can buy “cookie butter” at Trader Joes. (Worst case scenario- you can get it on Amazon!)
If you happen to have no clue what I’m talking about, let me try to break it down for you- it’s a spread made from cookies – speculoos cookies to be exact, which are crisp, cinnamon spiced bits of deliciousness. (You may have tried the Biscoff version as an airplane snack!)
Anyway, cookie butter is to die for and if you haven’t tried it you really must. I thought it would be an amazing flavor to highlight in a cupcake. This bite sized confection starts with a tender vanilla-brown sugar cupcake with a speculoos cookie crust. When you bite into the center of the cupcake there’s a delicious dollop of cookie butter and a fluffy cookie butter frosting. Andy texted me after trying one saying, “that may be the best cupcake I’ve ever had!” I have to agree- it’s really something amazing. Get yourself some cookie butter and get baking!
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- a large pinch of salt
- 6 tablespoons of unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup plus 2 tablespoons buttermilk
- 12 speculoos cookies broken in half
- 3/4 cup cookie butter
- 1 stick of unsalted butter
- 1/4 cup cookie butter
- 1-2 cups powdered sugar
- splash of milk
- Speculoos cookies for garnish
- Preheat oven to 350F.
- Line cupcake pans with liners and place half a cookie into each one, set aside.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, mix in vanilla.
- Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.
- Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool for 5 minutes and then remove from pan. Let cupcakes cool completely.
- Use a paring knife to core a small little but out of each cupcake and fill with a small dollop of cookie butter.
- Cream together the butter and cookie butter. Add the powdered sugar one cup at a time until thick. Add a small splash of milk and mix on high until smooth and creamy.
- Spread or pipe onto the cooled and filled cupcakes and top with speculoos cookies if desired.
Base cupcake recipe adapted from Martha Stewart