Cookie Butter Cupcakes with Cookie Butter Whiskey Frosting

I've been wanting to try Biscoff Spread or Cookie Butter for a long time, solely because I love Biscoff cookies. Ever since I had my first Biscoff on a plane (remember when airlines gave you treats like nuts and cookies?), I fell in love. I try not to keep them in the house because well, its no surprise that I will eat them. 

Biscoff cookies are actually Speculoos, a type of spiced shortbread cookie traditionally eaten before Christmas in the Netherlands, Belguim, France, and Germany. I'm thankful that we live in a world that has these year round-and in spreadable form. It's Christmas in July! 






Cookie Butter Cupcakes
preheat oven to 375 degrees

12.25 ounces flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
3/4 cup butter, at room temperature
3/4 cup cookie butter
3/4 cup caster sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cup milk or cream

1. In a medium bowl stir together flour, baking powder, baking soda, and salt. 
2. In a 2-cup glass measuring cup combine milk/cream and vanilla; set aside. 
3. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, and cookie butter beat until combined. Add eggs, one at a time, beating well after each addition.
4. Using a wooden spoon alternately add flour mixture and milk mixture to butter mixture, mixing after each addition just until combined. The mixture will be thick. 

Fill liners 3/4 full. Makes 24 cupcakes. Bake for 18-20 minutes or until tester comes out clean. Cool completely.

Cookie Butter Whiskey Frosting

1 cup unsalted butter, softened
1/4 cup cookie butter

4 cups powdered sugar

1/2 tsp salt

1 tbsp vanilla bean paste

2-3 tbsp whipping cream

1 tbsp Jim Bean Whiskey

1. In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter, cookie butter, salt, and vanilla. Mix well.
2. Add powdered sugar 1 cup at a time alternating with liquids. Add more cream or powdered sugar to achieve desired consistency.

Fill pastry bag with large tip and frost cupcakes. Top with mini-chocolate chips if desired.