The BEST Chocolate Cupcakes With Speculoos Cookie Butter Frosting


I cannot tell you how excited I am to have found a chocolate cake recipe that is moist, super chocolate-y and pairs well with any frosting. This cupcake recipe is adapted from Ina Garten's Chocolate Cake recipe. There is coffee in the batter which deepens the chocolate-y flavor, making it better than any chocolate cake you've ever had. One of my biggest pet peeves is a dessert that tastes like it wasn't made with love. Coffee=love. These cupcakes have coffee in it. How can you go wrong!

THEN comes the frosting. Speculoos cookie butter is a beautiful thing. This frosting is salty but sweet, light, and creamy. It's perfect for frosting cakes or eating with a big spoon (like I did.) Yes, I may have had a couple spoonfuls. Whoops. 
I had such a field day taking photos of these little beauties. Recipe makes about 26 cupcakes.


For the Chocolate Cupcakes:

1+3/4 Cups all-purpose flour

2 Cups granulated sugar

3/4 Cups Cocoa powder (I got mine from Trader Joes)

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 Cup buttermilk OR 2% Greek Yogurt 

1/2 vegetable oil

2 large eggs, room temperature

1 teaspoon vanilla extract

1 Cup strong coffee

For the Cookie Butter Frosting:

1 Cup (2 sticks) Salted butter, at room temperature 

3/4 Cup Speculoos Cookie Butter

3 Cups powdered sugar

3 Tbsp Milk




For the Cupcakes:
1. Preheat oven to 350F. Line a muffin tin with cupcake liners. Set aside.

2. Combine flour, sugar, cocoa powder, baking soda, baking powder and salt in a stand mixer and mix until combined. In a seperate bowl, combine the buttermilk, oil, eggs, and vanilla until smooth. Pour the wet mixture into dry mixture and mix just until smooth, scraping down the sides as needed. Add the coffee and mix until incorporated. Fill each cupcake liner just under 3/4 full (they do not rise too much) and bake for 16-20 minutes or until a toothpick inserted comes out clean. My oven is strong so it took me about 17 minutes. Remove from the oven and let the cupcakes cool in the muffin tins for 5 minutes before turning out onto a wire rack to cool completely. While the cupcakes are cooling, make the frosting.

For the Speculoos Cookie Butter Frosting:

1. In a large mixing bowl or a stand mixer with a whisk attachment, cream together the butter, Cookie Butter and vanilla extract until smooth. Slowly add the powdered sugar and milk, alternating between each until completely incorporated. I like to whisk my frosting in the stand mixer for about 5 minutes so air gets into it and it becomes light and fluffy. 

2. Frost cupcakes and enjoy!


NOTE*** For the drizzle, I melted some Fudge Topping from Trader Joes and drizzled it over the frosting.