Chocolate Cupcakes with Cookie Butter Cream Cheese Frosting: OMG @&$%#!!!September 12, 2018
- Katrina IriberriWords
“This needs to be on a cupcake!” was the second thought that I had upon tasting Trader Joe’s Cookie Butter (don’t ask about my first thought, I can’t divulge that here. Pepper.ph is a family-friendly site).
But Cookie Butter, by itself, is too sticky and heavy. It might be yummy to scoop it straight from the jar, and spoon it onto a cupcake, but biting into that would be like applying glue to the roof of your mouth. To use Speculoos as cupcake frosting, it needs to be thinned slightly (or customers with Arachibutyrophobia might freak out). And that’s where cream cheese comes in.
Cream cheese is like the tofu of the dessert world, only 100 times better. While good enough on its own, its salty tanginess is also a wonderful medium for other flavorings, such as strawberry preserve, lemon extract, and peanut butter. And its consistency makes it perfect as instant frosting, so you can forget about beating eggs and/or boiling sugar.
So, it was a no-brainer for me to use cream cheese as the base for my Cookie Butter frosting experiments. It’s tough work sampling all that frosting, but I proudly present to you the result of all my hard labor.
Chocolate Cupcakes with Cookie Butter Cream Cheese Frosting
Total Time: 90 minutes / Yield: 12 cupcakes
Ingredients for the Chocolate Cupcakes (recipe by David Lebovitz)
- ¼ cup boiling water or coffee
- 1/3 cup bittersweet or semisweet chocolate, chopped
- 1 stick unsalted butter, at room temperature
- ¾ cup sugar
- 2 large eggs, separated and at room temperature
- ½ teaspoon vanilla extract
- 1 cup + 1 tbsp cake flour (not the self-rising kind)
- 1 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (125 ml) buttermilk or sour cream, at room temperature
Ingredients for the Cookie Butter Cream Cheese Frosting
- 1 8-oz package cream cheese, at room temperature
- 2/3 cup Speculoos or Cookie Butter
- ½ tsp vanilla
- ½ cup confectioners’ sugar
Procedure for the Chocolate Cupcakes
- Preheat the oven to 350ºF (180ºC). Line a cupcake/muffin pan’s 12 slots with cupcake liners.
- Pour the boiling water or coffee over the chocolate, and stir until melted. Set aside.
- Using a stand mixer or your hand, beat the butter and sugar together until light and fluffy.
- Add the egg yolks, and mix until thoroughly incorporated. Mix in the vanilla and the melted chocolate.
- Whisk together the cake flour, cocoa powder, baking soda, and salt. Add flour mixture to the batter alternately with buttermilk in two batches. Mix only until just combined.
- In a clean, dry bowl, whip the two egg whites until stiff. Fold one-third of them into the chocolate batter until there are no more white streaks, and then fold in the rest of the whites. Make sure to fold only until all the whites have been thoroughly incorporated into the batter (there should be no white streaks remaining).
- Divide the batter between the muffin cups, and bake for about 25 minutes (or until the cupcake centers look like they have just set). Allow the cakes to cool in the pan for 5-10 minutes, and then transfer to a wire rack to cool completely before frosting.
Procedure for the Cookie Butter Cream Cheese Frosting
- By hand or with a mixer, cream the cream cheese, Speculoos, and vanilla together until combined.
- Add the confectioner’s sugar and mix until smooth.
- Pipe on top of chocolate cupcakes.