Biscoff Filled Cookie Butter Cupcakes

Embark on a baking journey with these Biscoff Filled Cookie Butter Cupcakes, where spiced cookies meet creamy filling in perfectly balanced treats.

Whether it's a special celebration or casual gathering, these Biscoff Filled Cookie Butter Cupcakes bring Belgian cookie flavor right to your dessert table.

Perfect for entertaining or whenever you need something special, this recipe captures the magic of beloved Biscoff cookies. Ready to create the ultimate cookie butter dessert? Let's dive into this indulgent and utterly rewarding recipe.

Master the Art of Biscoff Filled Cookie Butter Cupcakes

These Biscoff Filled Cookie Butter Cupcakes aren't just another dessert – they're a perfect fusion of textures and flavors. The combination of tender cake and creamy filling creates an unforgettable taste experience.

Here's your guide to creating these spectacular Biscoff Filled Cookie Butter Cupcakes, complete with professional tips to ensure your treats turn out perfectly every time.

Serving Suggestions for Cookie Butter Cupcakes:

• Present on tiered cake stands
• Serve with coffee or tea
• Add caramel drizzle
• Include extra cookies
• Pair with vanilla ice cream

Pro Tips for Perfect Biscoff Cupcakes:

1. Temperature Control: Use room temperature ingredients
2. Cookie Crushing: Don't over-process Biscoff pieces
3. Filling Strategy: Core centers carefully
4. Frosting Success: Beat until light and fluffy
5. Storage Method: Keep in airtight container

Biscoff Filled Cookie Butter Cupcakes Recipe:

• Preparation time: 30 minutes
• Cooking time: 20 minutes
• Servings: 12 cupcakes
• Equipment: Muffin tin, mixer, piping bags

Transform your kitchen into a European bakery with these spectacular Biscoff Filled Cookie Butter Cupcakes.

Ingredients:

For the Cookie Butter Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 2 large eggs, room temperature
• ½ cup creamy Biscoff cookie butter (plus extra for filling)
• 1 ½ teaspoons vanilla extract
• ½ cup whole milk, room temperature
• 12 Biscoff cookies

For the Cookie Butter Frosting:

• 1 cup unsalted butter, softened
• ½ cup creamy Biscoff cookie butter
• 3 ½ cups powdered sugar
• 2-3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For Garnish:

• Crushed Biscoff cookies
• Whole Biscoff cookies
• Caramel sauce (optional)

Directions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat softened butter and both sugars with an electric mixer until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in ½ cup cookie butter and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix just until combined.
6. Divide batter evenly among the 12 muffin cups, filling each about ⅔ full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, use a small knife or apple corer to remove the center of each cupcake, creating a well for the filling.
9. Fill a piping bag or a small ziplock bag with the corner snipped off with extra cookie butter. Pipe about 1 tablespoon of cookie butter into the center of each cupcake.
10. Place a Biscoff cookie in the cookie butter filling, allowing it to stick up slightly.
11. Prepare the frosting: Beat softened butter and ½ cup cookie butter until smooth and creamy. Gradually add powdered sugar, alternating with heavy cream. Add vanilla extract and salt, beating until light and fluffy.
12. Transfer frosting to a piping bag fitted with a large star tip. Pipe frosting around the Biscoff cookie on each cupcake, creating a swirl.
13. Garnish with crushed Biscoff cookies, additional mini Biscoff cookies, and a drizzle of caramel sauce if desired.

Ready to Indulge!

These Biscoff Filled Cookie Butter Cupcakes offer an incredible combination of flavors that will make any occasion special. Each bite delivers the perfect balance of spiced cookies and creamy filling.

Storage Solutions:

• Room Temperature: Keep for up to 3 days
• Refrigeration: Store up to 5 days
• Make Ahead: Prepare components separately
• Serving Tip: Bring to room temperature before serving

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