Cookie Butter Cupcakes With Espresso Buttercream

Caramelly cookie butter flavor runs throughout these fluffy cupcakes, topped with a rich espresso buttercream. This dessert is a dream come true for a cookie butter fanatic (please tell me I’m not the only one)!

Directions

For the Cupcakes

Mise en place is so important in this recipe that I’m listing it specifically. Have all your ingredients measure before you begin mixing!

1. Preheat the oven to 325 degrees Fahrenheit. Line a cupcake pan with cupcake papers.

2. Crumble the Lotus cookies into a small bowl. You can do this quickly in a food processor for nice even crumbs. Personally, I like the texture of the uneven cookie layer, so I crumble the cookies by hand. Set aside.

3. Place the margarine/butter and sugar into the bowl and begin mixing at low speed until the sugar is mixed in, then turn up to medium to cream the margarine and sugar together until a fluffy pale yellow.

4. Turn your mixer to low, then add the eggs one at a time, allowing each to be fully combined before adding the next.

5. Mix in the baking powder and kosher salt.

6. Add half the flour and continue mixer on low until just combined.

7. Add the water and mix. Then, add the remaining flour and mix until just combined. Scrape the sides of the bowl very well.

8. Add half the jar of Lotus cookie butter. Mix until combined.

9. Add the rest of the cookie butter and mix until mostly combined. STOP the mixer and finish folding by hand. It’s important not to overbeat or your cupcakes will be dense.

10. Sprinkle one teaspoon of crumbs into each cupcake wrapper, then place a flat ice cream scoop full of batter on top of the crumbs. If you do not have an old-school ice cream scoop, the measurement is approximately one-fourth cup of batter per cupcake.

11. Bake for 28 minutes or until a toothpick inserted in the center of one of the middle cupcakes comes out clean.

12. Allow the cupcakes to cool on a rack while you prepare the icing. The cupcakes must be COMPLETELY cool before you frost them.

For the Frosting

1. Dissolve the instant espresso in the boiling water. The mixture will seem a bit syrupy. It’s densely coffee flavored.

2. Allow the coffee mixture to cool while you whip the margarine/butter. Start the mixer slow and turn up to high until light and fluffy.

3. Add the coffee liquid and kosher salt to the margarine/butter and beat thoroughly.

4. Add powdered sugar, one cup at a time, beating until combined before adding the next.

Whip until fluffy. Add in cold water and fold it in by hand. If you are piping your frosting, then you are done. If you will be spreading, then fold in the additional one tablespoon of water of cold water.

6. Ice your cooled cupcakes. If you like, you can sprinkle any remaining cookie crumbs over the top of them or a drizzle of caramel.

Recipe tags

Biscoff Coffee Cookie butter Cupcakes Lotus Mother's day ideas Muffins Shabbos

Cookie Butter Cupcakes with Espresso Buttercream

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Cheni

4 years ago

Powdered Sugar Is the amount of 6 cups of powedered sugar in the frosting correct? That seems like a lot

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En}o}wah

4 years ago

Reply to Cheni

The amount of powdered sugar sounds right. When I used to decorate cakes, I used a traditional butter cream frosting and the basic recipe called for four cups of powdered sugar.

Nechama

4 years ago

Would ot work without margarine? I hate using margarine but this cupcake looks so good- can I substitute oil for margarine in the cake?

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Cnooymow{shman

4 years ago

Reply to Nechama

You can, but use a little less.

eileen Weinstock

4 years ago

Flour? Any update on the flour?

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Cnooymow{shman

4 years ago

Reply to eileen Weinstock

It will be added to recipe. 1 and 3/4 cup.

Kate Berger Musacchia

4 years ago

amount of flour These look yummy. Need to know quantity of flour? Thanks much.
Kate Berger

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Cnooymow{shman

4 years ago

Reply to Kate Berger Musacchia

Working on it!

Cnooymow{shman

4 years ago

Reply to Cnooymow{shman

It will be added to recipe. 1 and 3/4 cup.

Kooyoowwer Musacchia

4 years ago

Reply to Cnooymow{shman

thanks Eileen for missing info!

Kooyoowwer Musacchia

4 years ago

Reply to Kooyoowwer Musacchia

Thanks for info on flour for this recipe!

Kooyoowwer Musacchia

4 years ago

Reply to Kooyoowwer Musacchia

Thanks Eileen for the flour info!

Leah Fabian

4 years ago

How much Flour? The recipe instructions calls for flour but no amount is specified in the ingredients. How much flour do these call for? Would love to make for y”t as they look and sound delicious! Thanks.

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