Nick’s Cookie Butter 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
Cupcakes
- 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
- 1 batch of fluffy vanilla buttercream frosting (recipe: www.thescranline.com)
- 3 tbsp melted (not hot) cookie butter
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
Read It!
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Make 1 batch of fluffy vanilla buttercream frosting (recipe: www.thescranline.com).
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Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
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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.
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Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
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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.
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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.
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Combine your vanilla bean frosting with 3 tbsp melted (not hot) cookie butter.
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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!
