Chocolate Cupcakes with Cookie Butter Cream Cheese Frosting: OMG @&$%#!!!

September 12, 2018

“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

  1. Preheat the oven to 350ºF (180ºC). Line a cupcake/muffin pan’s 12 slots with cupcake liners.
  2. Pour the boiling water or coffee over the chocolate, and stir until melted. Set aside.
  3.  Using a stand mixer or your hand, beat the butter and sugar together until light and fluffy.
  4. Add the egg yolks, and mix until thoroughly incorporated. Mix in the vanilla and the melted chocolate.
  5. 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.
  6. 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).
  7. 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

  1. By hand or with a mixer, cream the cream cheese, Speculoos, and vanilla together until combined.
  2. Add the confectioner’s sugar and mix until smooth.
  3. Pipe on top of chocolate cupcakes.
Katrina Iriberri Katrina Iriberri

Katrina is a finance worker bee who would never say no to anything flavored salted caramel. When she’s not baking something with chocolate or cream cheese in it, she’s either reading Austen, or Googling the best places to eat in NYC or Paris. She dreams of watching the El Classico at the Bernabéu one day (with Real Madrid winning, of course) and of being adopted by Ina and Jeffrey Garten, if only to inherit Ina’s barn and kitchen.

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9 comments in this post SHOW

9 responses to “Chocolate Cupcakes with Cookie Butter Cream Cheese Frosting: OMG @&$%#!!!”

  1. the photos are amazing! if sure the recipe is too! 🙂

  2. Gin Chung says:

    Where do you get the Speculoos or Cookie Butter here in the Phils?

    • Katrina says:

      Hi Gin! TJ’s Cookie Butter is available at Blue Kitchen and in Rustan’s. It’s also available online via some sellers on Facebook. It’s cheaper to get it via the online sellers, I must say, even if it at the online prices, they still cost twice as much as they would at Trader Joe’s.

  3. Why are your cupcakes sunken? Is it a mistake or do they really come out like this?

    • Katrina says:

      Hi Camilla! This was a mistake on my part. I overfilled some of the cupcake liners, causing the cupcake to collapse on itself. If done right, the cupcake should be flat, maybe slightly domed.

  4. AIDA CRUZ says:

    hi, i tried looking up the conversion of the 2/3 cup to table spoon but I got varied answers. can you help convert this pls? Can’t wait to try this recipe!

    • Katrina says:

      1 cup is 16 tablespoons, so 2/3 cups is about 10 tbsp and 2 tsps. But go ahead and round that up to 12 tbsp. And additional tsp of Cookie Butter won’t hurt. 😉

  5. Paula says:

    Hi. How many cupcakes ang maffrost ng 8-oz cream cheese? 🙂

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