If you like dark chocolate and cookie butter, then you’ll have no problem falling in love with these dark chocolate cookie butter cupcakes.
Remember when I went said I went to Gatlinburg for my annual adventure with my highschool friends?
Well it just to happened to land on Megan’s 31st birthday and I decided to combine a few of her favorite things into one cupcake: frosting, chocolate, cookie butter, and the color yellow. (Props to Becky btw for making the cryptic call to Megan’s parents to verify her favorite color and then making them promise not to say anything.)
I was further inspired by a recipe for salted chocolate cookie butter bark that obviously had to be used as a topper. Because dark chocolate cupcakes with a pile of cookie butter frosting just wasn’t enough, I needed another layer of chocolate and cookie butter!
I also added yellow chocolate candy coating “31”s to a few of the cupcakes as well. We all turn/ed 31 this year so why not?
Unfortunately our group will most likely not be able to gather for a trip together next year due to that thing called life, but hopefully a few of us can get together for a closer proximity weekend adventure, even if it means just driving to the city in which one of us resides for a visit. Who wants to vacation in Columbus, OH!? ::nudge nudge wink wink:: But I digress.
These cupcakes are as epic as you are imaging right now (I see you trying to lick the screen) so you should probably make sure you make a batch this weekend.
One year ago: Fig, Goat cheese, and Kielbasa Sausage Pizza
Two years ago: Homemade Strawberry (Vodka) Lemonade
Four years ago: Peanut Butter Chocolate Chip Granola
Five years ago: Raspberry Mango Margarita Pie
DARK CHOCOLATE COOKIE BUTTER CUPCAKES
Makes 1 dozen cupcakes
1 oz. dark chocolate, chopped
1/4 cup dark cocoa powder
1/2 cup hot milk
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
3 Tbsp vegetable oil
1 egg, room temperature
1 tsp vanilla extract
1/4 cup boiling water
1 cup (2 sticks) unsalted butter, room temperature
1 cup Biscoff or Speculoos cookie butter spread
3-4 cups powdered sugar
2 Tbsp heavy cream or milk
Salted chocolate cookie butter bark (optional)
- For the cupcakes: Preheat oven to 350 degrees. Line two 12-cavity muffin pans with cupcake liners. Set aside.
- Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot milk over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a hand or stand mixer on medium speed, add cooled chocolate mixture, vegetable oil, eggs, and vanilla. Mix together until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
- Distribute batter evenly between the muffin cups. Bake for 17-20 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes. Remove from pan and allow to cool completely on wire rack.
- For the frosting: While the cupcakes cool, prepare the frosting. In a large bowl, beat butter and biscoff together until smooth. Add sugar and heavy cream and beat until light and fluffy. Add more powdered sugar or cream to reach desired consistency.
- When the cupcakes are completely cool, frost and decorate as desired.
Source: Cupcakes adapted from my Chocolate Lover’s Cupcakes and frosting from my Brown Butter Pumpkin Cupcakes with Biscoff Frosting.