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!
In a large bowl, stir together cake mix, pudding mix, eggs, water, milk, and oil.
Line 24 regular-sized muffin cups with paper liners.
Fill muffin cups halfway with batter.
Bake at 350 degrees for 15-20 minutes, or until tops appear set, and a toothpick inserted near the center comes out clean.
Remove to wire racks to cool completely.
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?).
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!
In a large mixing bowl, beat butter and cookie butter until smooth.
Add 4 cups powdered sugar, beating until combined.
Add heavy cream, beating until combined.
Add additional powdered sugar, if needed, to achieve a thick, but fluffy frosting. It should be pipable.
Pipe or spread onto cupcakes. I use a piping bag fitted with a large star tip, Wilton 1M!
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.