These cupcakes scream cookie butter, so brace yourselves! They’re a cookie butter vanilla cake, with a cookie butter center, topped with crushed speculoos cookies, topped with a swirl of fluffy cookie butter frosting, and they’re finished off with a drizzle of more cookie butter and speculoos cookies. Did I mention they have cookie butter?
Make 1 batch of fluffy vanilla buttercream frosting (recipe: www.thescranline.com).
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add ½ cup cookie butter and mix for another 20 seconds.
Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle the top of each cupcake liner with a generous amount of crushed cookies. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
Combine your vanilla bean frosting with 3 tbsp melted (not hot) cookie butter.
Core the center of each cupcake and fill with cookie butter
Fit the end of a piping bag a Wilton 1M tip and frost in a swirl. Drizzle melted cookie butter. Finish off with a sprinkle of cookies.