Cookie Butter Lover’s Stuffed Cupcakes, Only With Biscoff Of Course!
You probably thought I would be over my cookie butter issues by now, but nope! I must admit, I dream of this stuff. Those who know me really well are not surprised that my new obsession was added to my “life’s necessities” list. Taco Bell and Starbucks are among those on the top of my chart, followed closely with Jello’s instant pudding (right Sam?). My Cookie Butter Lover’s Cake has been a huge hit among friends, family, and the internet. I am so excited and happy y’all are enjoying that sweet, Biscoff Cookie Butter Lover’s Cake as much as I have. I have to limit how much I make cakes like that because I would certainly be eating it for breakfast, lunch, and dinner! I LOVE that recipe so much (and because I need to limit my intake), I decided to make it into cupcakes, but FILL THEM with Biscoff’s Cookie Spread. I thought this would be a splendid surprise, biting into that moist, tasty cake and having a pure, smooth bite of Biscoff Cookie Spread pop in your mouth! YUMMY IN MY TUMMY!!!!!
This is a simple recipe. The filling is extremely easy and needs no doctoring or mixing because it is straight from the Biscoff Cookie Spread jar! Let me just tell you how much your party goers will ADORE this recipe. Be prepared to sign autographs, take pictures, and of course, share my blog for the recipe passing! Just look at how Gwennie, our 16 month old, behaved when I stole a bit of HER dessert cupcake!
Let’s get baking!
Cookie Butter Lover’s Stuffed Cupcakes
Yields: 24 standard size cupcakes
For The Cake
1 cup packed brown sugar
1/2 cup vegetable oil
1/2 cup instant vanilla pudding (1 box)
1 tbsp cinnamon
1 tsp pure vanilla extract
1/3 cup Biscoff* cookie spread
1 1/4 cups buttermilk
1 1/2 cups all purpose flour (no presifting, just measure out of bag)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
FOR THESE CUPCAKES YOU WILL NEED 2 JARS OF BISCOFF COOKIE SPREAD AND 12 WHOLE BISCOFF COOKIES (FOR THE GARNISH)
1. Preheat oven to 375. Line cupcake pan with paper liners.
2. Sift over a dry ingredient bowl the flour, baking powder, baking soda, and salt.
3. In an electric mixer combine oil and sugar.
4. Add in eggs, then instant pudding.
5. Next add cinnamon and vanilla extract.
6. Mix in cookie butter and beat medium to medium high about 30 seconds. Be sure to scrap sides of bowl.
7. Stir in buttermilk.
8. On lowest mixer setting, slowly stir in flour. When dry ingredients are mostly mixed in, turn off mixer and finish combining thoroughly by hand. Be sure to incorporate bottom!
9. Fill cupcakes. Use a 2 tbsp disher and fill liners 2/3rds way.
10. Bake cupcakes 10-12 minutes at 375.Tops will raise and spring back after touching lightly or use the toothpick method and insert into center. If it comes out clean, it’s done.
11. Allow cupcakes to cool in pan 5 minutes then move to cooling rack. Prepare frosting.
Biscoff Cookie Spread Buttercream
1 cup salted butter, softened
1 cup vegetable shortening
1 cup Biscoff cookie spread
5-6 cups powdered sugar
1. Beat butter and vegetable shortening on medium-high to high in electric mixer until smooth.
2. Add in Biscoff cookie spread and mix until smooth.
3. Slowly stir in sugar one cup at a time. I say 5-6 cups depending on the consistency you are looking for. If you accidentally add too much add a little bit of milk at a time to thin out.
4. Place frosting in a piping bag with a tip to make it easier to fill cakes or frost cupcakes.
Filling The Cupcakes
1. If you have a fancy store bought cupcake corer you may use that. Otherwise a small knife or large piping tip used with the largest side will help you get the center out.
2. Core about a teaspoon sized hole out of the center. Now you can use those tasty little cake bits for a sundae, cake pops or you can place them back over your filling. (I didn’t recover my filling)
3. Using a teaspoon or a 1 teaspoon mini ice cream scooper (disher), scoop out a ball of Biscoff cookie spread. Place each scoop in the center of the cored cupcakes.
Frost And Garnish
1. Take your piping bag or ziplock bag filled with buttercream and circle the cupcake starting on the outside. Work towards the center and raise your frosting while rotating hand. For the beginners, there are some good youtube videos on how to properly frost a cupcake.
2. Place a medium size scoop of Biscoff cookie spread in a microwavable bowl and heat until thinned and it will pour.
3. Drizzle the slightly warm, cookie spread on top of cupcakes. Allow to cool until just warm so it won’t melt your buttercream.
4. Break the whole cookies in half. Dress with half of a Biscoff cookie.
Incredibly beautiful, creamy, and delicious. Pretty much everything up in one bite!