Another “Cupcake Friday” success! At my day job (a restaurant franchise corporate headquarters), we came out with a “cookie butter” milkshake that is incredible. It’s vanilla, buttery, cinnamon-y ice cream shake topped with whipped cream and crushed Biscoff cookies.
I’ve seen Cookie Butter and Biscoff or Speculoos Cookies being used in lots of recipes right now, it’s a big trend. I was so inspired by the cookie butter milkshake and how that fresh whipped cream tastes with the crushed cookies laying on top. I knew that I needed to use homemade whipping cream instead of traditional frosting. I just loved the idea of the light, fluffy and fresh element that whipped cream gives.
The first time I tasted cookie butter straight out of the jar I was thrilled!!! It’s just pureed cookies! Whoever thought of this stuff is genius. It makes me want to create chocolate chip cookie butter or double chocolate cookie butter. I want to puree every flavor of cookie and turn it into butter… Hmmm new recipe coming soon 🙂
I told my parents about this recipe, because they LOVE Biscoff cookies and request extra whenever they fly Delta. My mom is making them tomorrow and I am excited to hear what they think.
Here is some feedback I received from coworkers via email:
That was BOMB. My favorite so far! You keep outdoing yourself! NOW GO OPEN A BAKERY!!!!! YOU’RE SO TALENTED!
Why would you bring a Cookie Butter cupcake to our Product Development Team when it’s so much better than the shake we created?
And this one:
So freaking good. The cinnamon cake PLUS the cookie butter PLUS the light whipped cream PLUS the cookie crumbs….WHAT!!? Take a damn bow.
I think it’s safe to say this recipe is a SLAM DUNK! It’s buttery, full of fall flavors, soft, light, and the cake gets so incredibly moist from the cookie butter filling. TEXTURE OF FREAKING LIFE!!!!!!!!!!!!!!!!!
Please let me know in the comments what you think!
4 eggs (room temp - you can stick them in a bowl of hot water for 3 mins to achieve this)
1 1/4 cup buttermilk (room temp)
1 tablespoon vanilla extract
1/2 cup Biscoff cookie butter
Cupcake bottom & Garnish
24 Biscoff cookie, cut into halves
12 Biscoff cookies, crushed
2 cups heavy whipping cream
1/2 cup powdered sugar (approx 1/2 cup, add in spoonfuls at a time until desired sweetness is achieved)
1 teaspoon vanilla extract
Cookie Butter Cupcakes
Preheat oven to 350. Line cupcake tray with 24 liners and place halved cookies into the bottom of each liner.
In a medium bowl, mix together flour, cinnamon, baking powder and salt. Set aside.
In a mixing bowl, cream the butter, cookie butter and sugars together until fluffy (about 2-3 mins). Add eggs one at a time, scraping down the sides and bottom of the mixing bowl as you go.
Alternately add the flour and buttermilk into the egg mixture, starting and ending with flour. Be careful to not over mix batter.
Using a 1/3 cup measure, divide the batter between liners, filling about 3/4 full.
Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
(before you fill cupcakes, place a metal mixing bowl and whisk into the freezer for 20 minutes so it helps the cream to form quicker.)
Once the cupcakes have cooled a bit, place the cookie butter into a piping bag with a tip of your choice, and insert into the center of the cupcakes and fill - squeezing as you lift up and out of the cupcake.
Whipped Cream Topping
In a small bowl, beat the cream cheese with a hand mixer until light and aerated (about 4 minutes).
Remove the chilled mixing bowl and add the two cups of whipping cream. Beat until soft peaks are formed. Scrape in the cream cheese, powdered sugar (to taste) and vanilla extract and continue to beat until the frosting is smooth and creamy.
Frosting and Garnish
Place frosting in a piping bag fitted with a Wilton Star tip (or tip of your choice). Swirl the whipped cream onto each cupcake.
Upon serving, use a spoon to sprinkle the crushed Biscoff cookies atop each cupcake, then add a halved cookie.