Cookie Butter Cupcakes

Prep 15 min

Cook 45 min

Ready in 60 min

These decadent cupcakes will satisfy even the sweetest sweet tooth. They’re filled with creamy cookie butter and topped with fluffy frosting. 

Ingredients

½ cup (125 mL) milk
¼ cup (60 mL) butter (1/2 stick), melted
1 pkg (8.8 oz./250 g) Speculoos (Biscoff®) cookies, very finely crushed (about 2 cups/500 mL), divided

1 cup (250 mL) flour
1 cup (250 mL) sugar
½ cup (125 mL) cocoa powder
½ tsp (2 mL) baking soda
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt
¾ cup (175 mL) strong brewed coffee
⅓ cup (75 mL) vegetable oil
2 tsp (10 mL) vanilla
1 egg

¾ cup (175 mL) butter, softened (1½ sticks)
¼ tsp (1 mL) salt
3 cups (725 mL) powdered sugar
2 tbsp (30 mL) cocoa powder
2 tsp (10 mL) milk, divided

Directions

Add the milk, butter, and all but 2 tbsp (30 mL) of the cookie crumbs to the Electric Twist & Chop. Press START and process until smooth. Refrigerate until ready to use.
Preheat the oven to 350°F (175°C) and line the cupcake pan from the Cupcake Pan & Carrier Set with liners.
Combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt in the Deluxe Stand Mixer; Set to MIX for 45 seconds.
Add the remaining cupcake ingredients to the mixer. Mix until smooth, about 1 minute and 30 seconds. Transfer the batter to the cupcake pan. Bake for 18–20 minutes, or until a toothpick inserted in the centers comes out clean. Cool completely in the pan.
Cut a small hole in each cupcake (save the crumbs). Scoop ½ cup (125 mL) of the cookie butter into a plastic bag and snip one corner. Pipe the cookie butter into the cupcakes.
For the frosting, add the butter, remaining cookie butter, and salt to the mixer. CREAM until very smooth, about 1 minute. Gradually add the powdered sugar and 1 tsp (5 mL) of milk; MIX until smooth, about 2 minutes.
Fit the Dual Piping Bags with the open star tip. Scoop about half of the frosting into one bag.
Add the cocoa powder, 1 tsp (5 mL) of milk, and the reserved cake crumbs to the remaining frosting; mix until smooth. Scoop into the other bag.
Pipe the frosting onto each cupcake in a swirl. Top with the reserved cookie crumbs.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 530, Total Fat 27 g, Saturated Fat 13 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 73 g, Fiber 2 g, Sugars 55 g (includes 53 g added sugar), Protein 4 g