Cookie Butter Cupcakes are quite possibly the definition of indulgent. Just look at our ingredients: cookie butter both inside and on top of these filled cupcakes!
We make a brown sugar batter that is so moist and decadent on its own that no one will be able to resist grabbing a second. Be sure to make plenty!!
Cookie Butter Cupcakes
I have a tendency to go all out with my desserts – it’s true! But when I make Biscoff cupcakes, I really don’t have to.
The cookie butter frosting does all of that for me! You’ll be surprised to learn how easy a stuffed cupcakes recipe can be, but don’t tell your friends that!
They’ll want you to make a new batch every week.
Does anyone else just love making cupcakes?? When I make one recipe, I end up making a ton!
Cookie cupcakes are my favorite, but no one’s gotten tired of these (or my Oreo or Butterfinger cupcakes) yet, so I’ll keep making them!!
Ingredient Notes & Substitutions
- Biscoff Spread – This ingredient is first because it’s the most important!! It’s the first and last thing you taste.
It’s basically a cookie butter spread made of Biscoff cookies. You can use any cookie butter for a similar texture and taste.
- Brown Sugar – Either light or dark brown sugar works – the biggest difference is in the deep, molasses-like flavor found in dark.
Brown sugar is much softer than white, and its caramel flavor complements the cookie butter just beautifully.
However, if all you have is white, you can use that instead. These Biscoff cupcakes will still be delicious!
- Boiling Water – I want to take time to highlight the importance of using boiling water for this recipe.
Adding it to the cookie butter guarantees a smooth, buttercream-like consistency.
A teaspoon of boiling water can also be used to thin out a too-thick cookie butter frosting.
- (Optional) Biscoff Cookies – Just crush these puppies up and sprinkle them on top of your Biscoff desserts for a crunchy cookie topping!
The whole cookie can be plopped on top of the icing, too, for a grander appearance.
Tips to Make Cookie Butter Cupcakes
- Helpful Equipment to Have – An electric hand or stand mixer helps with any baking endeavor, while a piping bag with a star tip makes decorating tremendously easier.
Use a cupcake corer or sharp knife – or even an upturned piping nozzle – to prepare the Biscoff cupcakes for filling.
- Measurements Are Key – Level off that flour, don’t pack in the sugar, and use exactly the right amount of baking powder.
Baking sweets is an incredibly delicate balancing act – the moisture and tenderness of your cupcakes depends on these amounts being just right!
- Use Room Temperature Ingredients – Ingredients blend and incorporate best when they’re all the same temperature, so try to get the eggs and butter to room temp before you get started.
For reference, it takes both at least 30 minutes to reach room temp (depending on the temperature of your kitchen, of course!).
- When Are The Cupcakes Done? It’s always hard to tell when filled cupcakes are ready to leave the oven!
When these are finished baking, they’ll have risen over the cupcake liners, reached a golden brown color, and have a springy texture on the surface.
Storing Leftover Filled Cupcakes
I absolutely always store my leftover frosted cookie butter cupcakes in the fridge.
The icing stays firm, the cupcake stays moist, and I have a little extra time to enjoy them! Keep them in an airtight container for up to 3 days.
You can also freeze any remaining Biscoff cupcakes for up to a month – just wait to frost them until you’re ready to serve.
Cookie Butter Cupcakes FAQ
It’s a simple spread made with crumbled, ground cookies. Usually the cookies are spiced and remind you of a very deep caramel. The consistency, however, should be creamy like peanut butter.
Traditionally, cookie butter is made with “speculoos,” a Belgian shortbread cookie with a spiced flavor. Biscoff is a kind of speculoos you can get in North America, which makes them perfect for making these cookie butter cupcakes!
Any cookie butter is really fine – you’ll likely find a generic alternative at any grocery store you frequent.
You just want to be sure to capture a spiced, cinnamon and brown sugar flavor. If the cookie butter you use lacks that palette, you can compensate with some additional spices.
Brown sugar naturally gives any batter more moisture than your average granulated white sugar. It’s a great way to give moisture and tenderness to almost any baked good!
Butter and eggs do their fair share to make these cookie butter cupcakes nice and moist. Finally, be sure not to overmix! Overworking the dough will certainly translate to tough cupcakes – use a low speed when finishing the batter.
With love, from our simple kitchen to yours.
Other Cupcake Recipes
Biscoff Filled Cookie Butter Cupcakes
For the Cupcakes
- 3/4 cup unsalted butter, softened
- 3/4 cup soft brown sugar
- 3 eggs
- 1 cup all purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 cup Biscoff spread
- Cookie Butter Frosting
- 3/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 cup Biscoff spread
- 2 tablespoons boiling water
- 4 tablespoons Biscoff spread
- 12 Biscoff cookies
- Preheat the oven to 350ºF. Line a 12-cup cupcake pan with cupcake liners. Set aside.
- Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat together at high speed until light and fluffy, 4-5 minutes. *Alternatively, use an electric hand mixer and a large mixing bowl.
- Add the eggs to the bowl and beat at high speed until light and voluminous.
- Combine the flour and baking powder and add it to the bowl. Beat on a low speed just until combined. *Do not overmix or your cupcakes will be dry.
- Divide the cupcake batter evenly between the cupcake liners, filling each about ¾ full.
- Place the pan on the center rack of the preheated oven. Bake for 18 minutes, or until the cupcakes have risen and are a pale golden brown. Transfer pan to a cooling rack and set aside to cool.
- Briefly heat ¼ cup of Biscoff spread in the microwave – just until it’s a little runnier than usual.
- Use a corer to remove the center from the cooled cupcakes. *Be careful not to push the corer all the way down through the bottom of the cupcakes. Add a teaspoon of Biscoff to each hole.
- Cookie Butter Frosting
- To make the buttercream, add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on a medium speed for 2-3 minutes, until creamy. Add the powdered sugar ½ cup at a time. Once all the powdered sugar has been added, beat on medium speed for 2 minutes.
- Add the Biscoff spread to the mixing bowl, increase the speed to medium-high, and beat for 5 minutes.
- Add the boiling water and beat at low speed – this will change the buttercream to a smoother consistency.
- Transfer the buttercream to a piping bag fitted with a star tip. Pipe buttercream swirls on top of each cupcake.
- Warm the remaining Biscoff spread in the microwave for a few seconds or until it is pourable. Drizzle the warm Biscoff spread over the cupcakes then add Biscoff cookies on top of each cupcake. Enjoy!
- Store cupcakes in an airtight container in the fridge for up to 3 days. Unfrosted cupcakes may be frozen for up to 1 month.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2022
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