Triple Cookie Butter Cupcakes

Instructions

1. Preheat oven to 350F.
2. Line cupcake pans with liners and place half a cookie into each one, set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. 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.
5. Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape down the bowl- don't over mix the batter.
6. 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.
7. Use a paring knife to core a small little but out of each cupcake and fill with a small dollop of cookie butter.

For Frosting:

1. 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.
2. Spread or pipe onto the cooled and filled cupcakes and top with speculoos cookies if desired.