I totally lied to the check out lady at Trader Joe’s when I was buying the cookie butter. She asked what I used it for and I said I put it on apples and bananas. That is how a normal and healthy person should use cookie butter. Honestly I eat it by the spoonful, trust me, it’s delicious that way! I did mention to possibility of cupcakes to her, so I am not full of lies.
For months the blog-o-sphere has blown up with all the Biscoff spread recipes. Apparently Brooklyn does not sell Biscoff spread because I have been looking everywhere and have yet to find some. But then, I heard about the cookie butter at TJ’s from the Joy the Baker podcast. This, my friends, is a game changer.
I don’t really know how to describe cookie butter except for saying it is like ground up graham crackers and gingersnaps in a smooth and creamy paste. It’s the texture of peanut butter with the taste of amazing-ness! I highly recommend you find yourself some cookie butter ASAP!
These cupcakes were made in honor of Jessica’s birthday. They are very sweet, so I am glad I made them mini. The original recipe makes 12 regular size cupcakes and I cut that in half, so it should theoretically make 6 regular sized cupcakes. But in mini form, you get 18. In other words, you can have 2-3 mini cupcakes per serving! We each had 2 at lunch, whatever. I love the drizzle on top, it’s quite necessary. These little guys are delicious, but they needed a little help in the cute department, and the drizzle on top does just that!
Cookie Butter Cupcakes
Adapted from Picky Palate
Yield – 18 mini cupcakes
1/4 cup oil
1/4 cup milk
1/4 cup cookie butter
1 teaspoon vanilla
1/2 cup flour
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
- Preheat the oven to 325 F.
- Beat together the oil, milk, cookie butter, egg, and vanilla in the bowl a stand mixer with a paddle attachment. Mix until well combined.
- Sift together the flour, sugar, salt, and baking soda onto wax paper.
- Slowy add the dry ingredients into the wet and mix on low until just combined.
- Use a 2 tablespoon cookie scoop (not filled all the way) to pour into lined mini cupcakes pans.
- Bake 12-15 minutes until a toothpick inserted comes out clean. Let cool completely on a wire rack.
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/4 cup cookie butter
3 cups powdered sugar
1-2 tablespoons whole milk
- Beat the butter and cookie butter together in the bowl of a stand mixer on high speed until light and fluffy.
- Add in the powdered sugar 1 cup at a time on low speed and then gradually increase the speed.
- Add milk until the frosting becomes a desired consistency.
- Use a large round tip to pipe a large dot on top of each cupcake.
2-3 tablespoons cookie butter
- Place the cookie butter in a small Ziploc bag and microwave for 10 seconds.
- Check the consistency, squeeze the bag to mix, and microwave for another 10 seconds.
- Squeeze the cookie butter to one corner and snip the edge. Decorate the top of the cupcakes.