Nick’s Cookie Butter Cupcakes

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  • Difficulty Level: Intermediate
  • Occasions: Birthday, Everyday, Summer Party, Kids Party, Wedding
  • Yields 20 cupcakes

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?

ingredients image squiggle

Ingredients


Cupcakes

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  • 429g all-purpose flour
  • 265g caster (superfine) sugar
  • 1/2 tsp salt 
  • 3 tsp baking powder
  • 375ml of milk
  • 125ml vegetable oil
  • 125g unsalted butter, softened
  • 2 tbsp Greek yogurt (can substitute with sour cream)
  • 1 tsp vanilla extract
  • 2 large eggs 
  • 250g melted (not hot) cookie butter + extra to drizzle
  • 250g roughly chopped speculoos cookies

Icing

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  • 1 batch of fluffy vanilla buttercream frosting (recipe: www.thescranline.com)
  • 3 tbsp melted (not hot) cookie butter
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Tools


  • Cupcake pans
  • Stand Mixer with Paddle Attachment
  • Mixing bowls
  • Whisk
  • Kitchen scale
  • Wire rack
  • Piping bag
  • Measuring cups and spoons
  • Ice cream scoop
  • Wilton 1M Piping Tip
  • Cupcake liners
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Learn More About Nick's Cookie Butter Cupcakes!


Watch It!

  • 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.

Congratulations you did it!

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