Tag Archives: cookie butter

July 23, 2012 · 5:00 am

Cookie Crazy Cupcakes

I made these cupcakes for myself for my birthday.  Please don’t feel sorry for me for having to make my own birthday treats!  Other people offered to make me something for my birthday, but being the control freak I am, I wanted to make my own cupcakes.

Most of the time, like 95% of the time, I am baking for other people whether it’s a birthday, order, or special occasion.  Rarely do I bake something that is just for me.  My birthday is a chance to do that!

I remember when I was about 10 and I wanted to bake my own birthday cake and my mom told me that you don’t bake your own birthday cake, but I said I wanted to anyway, so she let me me!  There was even a period of time where I opted for ice cream sundae bars instead of birthday cakes.  I guess I knew even then that I wasn’t a fan of boxed cake mixes!  Making my own birthday treat is awesome, it really allows me to do something I love for myself, which is what birthdays are all about!

In addition to baking delicious cupcakes for my birthday, going out to the Neely’s BBQ parlor, and singing along to a dueling piano bar in Rockaway, I bought myself a new camera!  A real, big girl DSLR camera!  I love the feeling of walking to a store and just knowing I’m going to spend a buttload of money.  It’s kind of empowering.  Hopefully the pictures on this site will be improving as I better learn how to use my new camera!  It’s a lot of fun!!

This cupcake is a doozey, it’s really good, but boy is it sweet!  I’m not one to say a dessert is too rich or too sweet, but this one comes really, really close.  Too make this perfect I think the frosting will need a rework, because it’s really too much sugar on an already sugary cupcake.  The perfect part of this cupcake is the giant wad of cookie dough in the middle, come on?!?!  Amazing!  And the Oreo is needed to give the cookie dough something to stand on.  The vanilla cake is wonderful on its own, but in this case it serves as a filler.  This is a cupcake made to impress!  Do it, impress your friends!!

Print the Recipe.

Cookie Crazy Cupcakes
adapted from Cookies & Cups
Yield – 30 cupcakes

Cookie Dough
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed brown sugar
1/4 cup sugar
2 tablespoons milk
1 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon Kosher salt
1/2 cup mini chocolate chips

  1. Beat the butter and sugars until light and fluffy in the bowl of a stand mixer with a paddle attachment.
  2. Turn the mixer to low and beat in the vanilla and milk until well combined.
  3. Add in the flour and salt and mix until just combined.  Then beat in the mini chocolate chips.
  4. Scoop the dough into 1 tablespoon portions and then roll into balls.
  5. Freeze for at least a hour or overnight.

Vanilla Cupcake
Adapted from My Vanilla Cupcakes
1 cup sugar
1 3/4 cup cake flour
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
4 tablespoons unsalted butter, room temperature
2 eggs
1/3 cup non-fat Greek yogurt
1/4 cup vegetable oil
1 tablespoon vanilla
2/3 cup milk
30 Oreos

  1. Preheat the oven to 350 F.
  2. In the bowl of a mixer add the sugar, flour, powder, soda, and salt, mix slowly with the paddle attachment.  Add the butter and beat for several minutes until the mixture becomes nice and crumbly.
  3. While the mixer is mixing, whisk together the yogurt, oil, eggs, and vanilla.  Pour this in the mixer and combine.  Scrape the mixing bowl as needed.
  4. Slowly add the milk in and turn on high for a few seconds.
  5. Add liners to the cupcake tins and place a whole Oreo in each liner.
  6. Scoop two tablespoons of batter on top of each Oreo.
  7. Place a dough ball in the middle of the batter, part of the dough will stick out.
  8. Bake 14-17 minutes until a toothpick in a center cupcake comes out clean.  Cool on cooling rack.

    I LOVE this picture showing the little balls of cookie dough poking out above the cupcake!!

Cookie Butter Buttercream
1 cup (2 sticks) unsalted butter, room temperature
1 cup Biscoff spread or other cookie butter
4 cups powdered sugar
4 tablespoons milk
Extra Oreos and mini chocolate chips for garnish

  1. Beat the butter and Biscoff spread in the bowl of a stand mixer until light and fluffy and well combined.
  2. Add the powdered sugar 1/2 cup at a time, scrape the bowl as needed.  The mixture will get very thick.
  3. Beat in the milk until the frosting has the right spreading consistency.
  4. Pipe onto the cupcakes and then decorate as desired.
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June 11, 2012 · 5:00 am

Cookie Butter Cupcakes

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!

Print the recipe.

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 egg
1 teaspoon vanilla
1/2 cup flour
1/2 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda

  1. Preheat the oven to 325 F.
  2. Beat together the oil, milk, cookie butter, egg, and vanilla in the bowl a stand mixer with a paddle attachment.  Mix until well combined.
  3. Sift together the flour, sugar, salt, and baking soda onto wax paper.
  4. Slowy add the dry ingredients into the wet and mix on low until just combined.
  5. Use a 2 tablespoon cookie scoop (not filled all the way) to pour into lined mini cupcakes pans.
  6. Bake 12-15 minutes until a toothpick inserted comes out clean.  Let cool completely on a wire rack.

Frosting
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
1/4 cup cookie butter
3 cups powdered sugar
1-2 tablespoons whole milk

  1. Beat the butter and cookie butter together in the bowl of a stand mixer on high speed until light and fluffy.
  2. Add in the powdered sugar 1 cup at a time on low speed and then gradually increase the speed.
  3. Add milk until the frosting becomes a desired consistency.
  4. Use a large round tip to pipe a large dot on top of each cupcake.

Finishing
2-3 tablespoons cookie butter

  1. Place the cookie butter in a small Ziploc bag and microwave for 10 seconds.
  2. Check the consistency, squeeze the bag to mix, and microwave for another 10 seconds.
  3. Squeeze the cookie butter to one corner and snip the edge.  Decorate the top of the cupcakes.

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