Cookie Butter Cupcakes

By efriend

Ingredients

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

Preparation

Step 1

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.

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.