You guys are all familiar with cookie butter right? I absolutely love but have not used much on the blog, because it has always seemed a bit of a "specialty" ingredient that can be hard to find. Now, however, it seems that all grocery stores and bodega in the city sells Biscoff spread and then of course, you can buy "butter cookie" to Trader Joes. (Worst case Scenario you can get it on Amazon 
If you happen to have no idea what I am talking about, I'll try to break it down for yourself there is a spread made from cookies - gingerbread cookies to be exact, which are sharp, spicy cinnamon bits of deliciousness. (You tried the Biscoff release as a snack on the plane!)
Anyway, cookie butter is to die for and if you have not tried it you really should. I thought it would be an amazing flavor to highlight in a cupcake. This confection bite sized begins with a small soft vanilla brown sugar cake with a gingerbread cookie crust. When you bite into the center of the cake, there is a spoonful of delicious cookies and a soft butter frosting butter cookie. Andy texted me after trying a saying, "that may be the best cupcake I've ever had!" I have to agree that it is really something amazing. Get a little butter cookie and get cooking!
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- a large pinch of salt
- 6 tablespoons unsalted butter, room temperature
- ½ brown sugar cup
- ¼ cup sugar
- 2 large eggs
- 1 tablespoon 'pure vanilla extract
- ½ cup plus 2 tablespoons buttermilk
- 12 biscuit broken biscuits in half
- ¾ cup biscuit butter
- 1 stick unsalted butter
- ¼ cup butter cookie
- 1-2 cups powdered sugar
- little milk
- Speculoos cookies for garnish
- Preheat oven to 350F.
- cupcake pans line with liners and place half a biscuit in each of them, set aside.
- In a medium bowl, combine flour, baking powder and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, stir in vanilla.
- Add flour mixture and buttermilk alternately, beginning and ending with flour. Scrape bowl no not mix the dough.
- Divide batter evenly among liners, filling each about three-quarters full. Bake until tops bounce when touched, about 20 minutes. Transfer to a gate; let cool for 5 minutes, then remove from pan. Let the cupcakes cool completely
- Use a paring knife to the heart of a little bit, but on each cupcake and fill with a teaspoon of butter biscuit
- cream together butter and butter cookies. Add the powdered sugar a cup at a time until thickened. Add a little milk and mix key high until smooth and creamy.
- Spread or pipe onto the cupcakes and top with chilled and filled gingerbread cookies if desired.