Cookie Butter Cupcakes

If you've never tried cookie butter before, you definitely should. I've found it as Biscoff cookie spread or Speculoos cookie butter, and both are equally delicious. If you're wondering what to do with this amazing cookie spread, I most frequently eat it from a spoon.

But if you want something a bit more polished, then these cupcakes are the perfect avenue to enjoy cookie butter. I adapted a brown sugar cupcake from Sally's Baking Addiction and modified my standard buttercream to maximize the cookie butter flavor in this treat.

Cookie Butter Cupcakes
Cupcakes
1 2/3 cups flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 cup packed brown sugar
1 stick butter, melted and slightly cooled
1 egg, room temperature
1/4 cup yogurt
3/4 cup milk
1/2 Tbsp. vanilla
1/2 Tbsp. cookie butter emulsion
Frosting
1 1/2 sticks butter
1/4 cup lard
3 1/2 cups powdered sugar
1/2 cup cookie butter
1 tsp. vanilla
1/2 tsp. cookie butter emulsion
1 Tbsp. hot water
Garnish
Cookie crumbs
Cookies, cut in half

Preheat oven to 350°F. Combine dry ingredients together, and set aside. Whisk melted butter and sugar to combine, and then add remaining liquid ingredients. Once that mixture is well combined, gently stir in the dry ingredients until mixed. Pour into prepared cupcake liners (12). 

Bake 20 minutes or until cupcakes are done. Cool completely before frosting.

To make the frosting, beat butter and lard together until smooth. Gradually add powdered sugar, and mix well. Add in liquid ingredients, and beat until fluffy. Frost cupcakes as desired (and you'll likely have extra frosting, which is delicious to eat with any extra Biscoff or Speculoos cookies). 

Garnish with cookie crumbs and half a cookie immediately prior to serving (to retain their crunch). Makes 12 cupcakes.