Ok, so maybe I’ve been sitting on this one for a few weeks, but they were so good. When Beth and Meredith came over to Athens for the weekend, we made a little trip to Trader Joe’s (Beth had never been) and came out with a plan to make cupcakes from the many jars of Cookie Butter that came back with us. Of course, when we found the box of dark chocolate Cookie Butter Cups, there was no way we weren’t using those some way, too. Our original thought was just for garnish…then someone suggested we make surprise cupcakes. Done.
Cookie Butter Surprise Cupcakes
These were really delicious, and really, really sweet (that’s probably the best way to describe them). I really feel like you could easily switch this recipe up and make it with Peanut Butter (in place of Cookie Butter) and Peanut Butter Cups (in place of Cookie Butter Cups). I posted the cupcake and the icing recipes separately, so keep scrolling to find the icing recipe just below the picture of it in all of its fluffy glory.
Cookie Butter Surprise Cupcakes
Ingredients
Cupcakes
- 1 cup Butter softened
- 1.5 cups Sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 2 cups Flour
- 2.5 tsp Baking Powder
- 1 tsp Salt
- 1 cup Buttermilk + 2 tbsp
- 24 Cookie Butter Cups
Cookie Butter Icing
- 1 cup Butter softened
- 1/2 cup Cookie Butter
- 1 tsp Vanilla Extract
- 1 tbsp Milk
- 2 cups Powdered Sugar
Instructions
Cupcakes
- Preheat the oven to 350 degrees.
- Line two cupcake pans with cupcake liners, preferably cute ones, of course.
- Beat butter on medium speed with an electric mixer until smooth and creamy. Add sugar and vanilla, mixing well. Add eggs one at a time, mixing well after each one.
- In a separate bowl combine flour, baking powder, and salt. Alternately add flour mixture and buttermilk to the sugar/butter/vanilla mixture. Mix until just combined.
- Scoop just enough cake batter to cover the bottom into each cupcake liner, then add a cookie butter cup, topping with a little more cake batter, until the the liner is about ⅔ full.
- Bake for 20 minutes or until they're a light golden brown on top.
- Cool completely before icing.
Cooke Butter Icing
- In the bowl of a stand mixer, cream butter on medium speed until smooth and creamy.
- Add cookie butter, vanilla, and milk, mixing well.
- Add half of the powdered sugar, mix on low speed until just combined, and then medium speed until completely combined.
- Repeat with the second half of the powdered sugar.
- Spread frosting on top of cupcakes and top with half of a cookie butter cup.
