These biscoff cookie butter cupcakes have a brown butter spiced cupcake base filled with speculoos cookie butter and topped with fluffy cookie butter frosting and biscoff cookies!
Preheat the oven to 350°F and line a 12 cup pan with cupcake liners.
Whisk the cake flour, baking powder, cinnamon, crushed cookies, and salt together in a large bowl.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream together the softened brown butter and creamy cookie butter until fully combined and smooth.
Then add in the brown sugar and granulated sugar and cream until light and fluffy.
Add in the eggs and vanilla and continue to mix until fully incorporated.
Stir in about half the flour mixture. Then stir in the milk and the rest of the flour and mix until just combined.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack. Let the cookie butter cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of cookie butter.
Cookie Butter Frosting
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, cream the room temperature brown butter and cookie butter together until smooth.
Add in the powdered sugar and mix until fully incorporated.
Add in 2-4 tablespoons of heavy cream if needed to thin out the frosting. Then beat the frosting on high for 4-5 minutes until light and fluffy!
Frost the cooled cupcakes with the brown butter cookie butter buttercream. Then garnish with a drizzle of cookie butter, crushed biscoff cookies, and a whole biscoff cookie!
Note: for drizzling, microwave a little bit of cookie butter for 10-20 seconds. Then let it cool slightly so it's cool to the touch (and won't melt the buttercream) but still melty enough to pour.
Notes
These biscoff cookie butter cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving. Wait to top with biscoff cookies until right before serving.Brown the butter: In a small saucepan, melt butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let cool to room temperature. I recommend making the brown butter the night before you make the cupcakes, so that it has time to fully cool to room temperature! Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.