429 grams all-purpose flour
265 grams caster (superfine) sugar
1/2 teaspoon salt
3 teaspoons baking powder
375 milliliters of milk
125 milliliters vegetable oil
125 grams unsalted butter, softened
2 tablespoons Greek yogurt (can substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
250 grams melted (not hot) cookie butter + extra to drizzle
250 grams roughly chopped speculoos cookies
1 batch of fluffy vanilla buttercream frosting (recipe: www.thescranline.com)
3 tablespoons melted (not hot) cookie butter
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 1/2 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.
To prepare cookie butter frosting combine frosting and cookie butter together.
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.
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