Monday, March 16, 2015

Triple Cookie Butter Cupcakes

If you haven't had Cookie Butter you don't know what you're missing. Also called Biscoff or Speculoos, it's a must try. By far one of the most amazing and addicting things ever invented. It's been years since I've had some and last week BP and I were out and about and we saw some. He had never had it before and was curious when I said it was life changing good. Even the lady who checked us out at the store said it was amazing. So when we got home that day we are it straight from the jar.....and BP was hooked. Needless to say the jar didn't even make it a week. Pretty much anywhere you use Nutella you can use Cookie Butter. 

And when we were halfway through our jar, I found this amazing recipe. With a couple of tweaks I knew it would be a home run. And sure enough Saturday night was poker at our house - which meant I had to make something, so why not these? 

Ok before you judge, yes that's a lot of cookie butter and cookies. But the cookies were on sale and I knew whatever I didn't use for the cupcakes the cookie butter would get used/eaten. I only used two jars of the cookie butter and a package and a half of the cookies. 

Let me tell you these things are amazing. A huge hit with everyone who ate them. And if you're not a fan of a lot of frosting you can take the cookie and eat some of the frosting that way. 

Triple Cookie Butter Cupcakes
24 cupcakes


  • 3 cups all-purpose flour 
  • 1 1/2 teaspoon baking powder
  • 1/4 tsp salt 
  • 12 tablespoons of unsalted butter, room temperature
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 4 large eggs
  • 2 tablespoons pure vanilla extract
  • 1 cup milk
  • 24 speculoos cookies broken in half
  • 1 1/2 cups cookie butter

    For the Frosting:

    2 cups butter room temperature 

    1 1/2 Cups Speculoos Cookie Butter

    6 Cups powdered sugar

    6 Tbsp Milk

  • Speculoos cookies for garnish


  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 milk 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 milk and mix on high until smooth and creamy. 
  2. Spread or pipe onto the cooled and filled cupcakes and top with speculoos cookie.

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