If you can't resist eating cookie butter straight from the jar, try this.
Cookie Butter Cupcakes
- 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.