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Chocolate Cookie Butter Cupcakes

These Chocolate Cookie Butter Cupcakes are doctored-up cake mix chocolate cupcakes, rich and moist, filled with Biscoff cookie butter, and topped with fluffy, creamy Biscoff cookie butter frosting! These Chocolate Cookie Butter Cupcakes are a killer and irresistible combo of chocolate, cinnamon, and spice!

Course Cupcakes
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24 cupcakes
Author Sarah

Ingredients

For chocolate cupcakes:

  • 1 box chocolate fudge or devil's food cake mix
  • 3.4 oz. box instant chocolate pudding mix
  • 4 large eggs
  • 1/2 cup water
  • 3/4 cup whole or 2% milk
  • 1/2 cup vegetable or canola oil
  • 1 cup Biscoff spread or similar cookie butter spread

For cookie butter frosting:

  • 3/4 cup unsalted butter softened
  • 1 1/2 cups Biscoff spread or similar cookie butter spread
  • 4 - 4 1/2 cups powdered sugar
  • 1/4 cup heavy cream
  • 12 Biscoff cookies, broken in half optional garnish
  • 1/2 cup mini semi-sweet chocolate chips optional garnish

Instructions

For chocolate cupcakes:

  1. In a large bowl, stir together cake mix, pudding mix, eggs, water, milk, and oil.

  2. Line 24 regular-sized muffin cups with paper liners.

  3. Fill muffin cups halfway with batter.

  4. Bake at 350 degrees for 15-20 minutes, or until tops appear set, and a toothpick inserted near the center comes out clean.

  5. Remove to wire racks to cool completely.

  6. Using a teaspoon or small spoon (a grapefruit spoon works best!), hollow out a 1-inch ball in the center of each cupcake. Set aside cake crumbs for another use (cake balls, maybe?).

  7. Spoon a rounded teaspoonful of cookie butter into the center of each cupcake. The easiest way to do this is with a small cookie scoop!

For cookie butter frosting:

  1. In a large mixing bowl, beat butter and cookie butter until smooth.

  2. Add 4 cups powdered sugar, beating until combined.

  3. Add heavy cream, beating until combined.

  4. Add additional powdered sugar, if needed, to achieve a thick, but fluffy frosting. It should be pipable.

  5. Pipe or spread onto cupcakes. I use a piping bag fitted with a large star tip, Wilton 1M!

  6. If desired, garnish by sticking 1/2 a Biscoff cookie into the frosting of each cupcake, and top with a sprinkling of mini chocolate chips.