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Vanilla Bean Cookie Butter Cup Cupcakes

April 9, 2012 · by Ari ·

I have a serious problem.

How do you live with a fridge full of this and not eat every last one?? Seriously.

Well, I guess the fact that they were made for someone else is pretty good for the whole self control thing. I canNOT make cupcakes like this that are just for me. I will eat a dozen in about 2 days hours minutes.

Remember when I made these and said they part one of a special baking project?? Well, I made vanilla bean cupcake batter, swirled in some cookie butter, then pressed one into the center before baking.

I thought they would bake much faster than normal cupcakes, or that the cookie butter cup would just melt right into the cupcake, but they baked for a normal amount of time (18 minutes) and came out looking perfect!

Then I made a Cookie Butter Cream Cheese Frosting and things got REAL over here.

Because what good is a cupcake picture if you don’t cut it in half and show off all the gooey insides?!

Also can we check out all those vanilla bean specs?! In the cupcake and the frosting. Can’t. Get. Enough.

These weren’t completely cooled, so everything just came right out. I love that. If you don’t, just make sure you cool them in the fridge first. But seriously, if you don’t like warm, oozey chocolate, who are you and why are you even reading this blog?!

Just kidding, please keep reading. I can overlook your weird textural preferences. Maybe…

Drrrrooooool.

HAPPY BIRTHDAY STEVE!!!! I couldn’t have picked a better occasion to make probably the best cupcake I have ever created. Obviously, you inspire me 🙂

Vanilla Bean Cookie Butter Cup Cupcakes

yield 15

  • 1 1/2 cups white whole wheat flour (or all purpose)
  • 1/2 tbs baking powder
  • dash salt
  • 1/2 vanilla bean, split lengthwise
  • 1/2 cup unsweetened applesauce (or butter)
  • 3/4 cup sugar
  • 2 eggs
  • 3/4 cup reduced fat buttermilk
  • 1/2 tbs vanilla extract
  • 2-3 tbs TJ’s Cookie Butter (or Biscoff spread), melted
  • 15 Salted Chocolate Cookie Butter Cups, frozen

Directions:

  1. Preheat oven to 350. Line cupcake pans with paper liners. Spray lightly with nonstick spray, then set aside.
  2. In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  3. In the bowl of a stand mixer (or you can use a hand mixer if you don’t have a stand one), add applesauce and sugar. Scrape in seeds from vanilla bean and beat on medium speed.
  4. Beat in eggs one at a time.
  5. In a glass measuring cup (or separate bowl) combine buttermilk and vanilla extract.
  6. With mixer on low speed, alternately add flour and buttermilk mixtures, starting and ending with dry ingredients.
  7. Beat until just incorporated, scraping down sides of the bowl when necessary.
  8. Fill 15 cupcake liners 2/3 of the way full. I used a medium sized cookie scoop and it took 1 1/2 scoops per cupcake.
  9. Drizzle in a small amount of cookie butter into each cupcake, and swirl lightly with a toothpick.
  10. Press one Salted Chocolate Cookie Butter Cup into each cupcake.
  11. Bake for 17-19 minutes. (I always turn mine around halfway through to keep even cooking)
  12. Let stand for 5 minutes, then transfer to a wire rack to cool completely.
  13. Top with Vanilla Bean Cookie Butter Cream Cheese Frosting.

Vanilla Bean Cookie Butter Cream Cheese Frosting

yield enough for 20 cupcakes

  • 16 oz reduced fat cream cheese, softened
  • 1 cup TJ’s Cookie Butter
  • 1 vanilla bean, split lengthwise
  • 3 cups powdered sugar

Directions:

  1. Place cream cheese and cookie butter in a large bowl. Scrape in vanilla bean seeds and beat together for 1 minute.
  2. Slowly beat in powdered sugar, scraping down sides of bowl when necessary.
  3. Frost immediately, or chill in refrigerator.

 

Filed Under: Cupcakes, Dessert, Popular Posts · Tagged: baking, birthdays, chocolate, cookie butter, cupcakes, recipe, trader joe's, vanilla bean, whole grain

Comments

  1. Christina says

    April 9, 2012 at 9:08 am

    OMG

  2. Nicole says

    April 9, 2012 at 9:28 am

    Delicious cupcakes my dear!! Definitely a masterpiece 🙂

  3. Tina@flourtrader says

    April 10, 2012 at 4:08 am

    That butter cup in the middle is a delicious way to really amp up the flavor of a cupcake. In fact, the butter cups by themselves could be a new addiction also. Love the picture of the split cupcake-delicious. Great post!

    • Ari says

      April 10, 2012 at 6:14 am

      Thanks! The cups are definitely super addicting. I already have a bunch of spin offs floating around in my head for different flavors 🙂

  4. Chung-Ah | Damn Delicious says

    April 18, 2012 at 12:27 am

    I’m seriously at a loss for words on this one. These look so amazing. Seriously. I’m hosting the LA Food Blogger Bake Sale in a couple of weeks and if I made this, we’d raise like a million dollars for the no kid hungry campaign!

    • Ari says

      April 18, 2012 at 6:18 am

      Thank you so much!! If I lived in LA, I would totally contribute! Let me know if you decide to make them, and how they turn out!!

  5. Jenn says

    May 31, 2012 at 9:00 am

    Uh-Mazing!! I want to lick my screen… the money shot of the cut open cupcake is haunting me!!! So – random question… as much as I love to make healthy substitutions for my baking… sometimes it is necessary to make an incredibly indulgent treat.. Do you have a suggestion as to how much of and what I would replace the applesauce with and also the sugar substitute?? I seriously cant get over the beautiful flecks of vanilla and how absolutely stunning the cupcake looks!! I can’t wait to make these.. healthy or not! :0)

    • Ari says

      May 31, 2012 at 11:23 am

      Thank you!! Applesauce can be substituted with butter and sugar substitute with real sugar–measurements remain the same. Enjoy!! 🙂

  6. RecipeNewZ says

    June 22, 2012 at 12:27 pm

    Wonderful recipe – so creative and delicious! Thank you for sharing it on RecipeNewZ! These cupcakes were an instant success and as such we featured them on our Facebook Page: http://www.facebook.com/RecipeNewZ Congrats!

  7. Winnie says

    June 23, 2012 at 12:28 pm

    These cupcakes look super delicious

  8. JF says

    January 29, 2013 at 1:19 pm

    Woah! I’d love to dig into one of those. How creative! You should share them in the cupcake crown contest: http://www.celebrations.com/cupcakecrown/

  9. Olivia says

    March 4, 2013 at 7:08 pm

    Sooooo these look absolutely delicious… dare I ask the calorie count on one of em? I want to make them but I’m wondering if it’s worth the risk before spring break

  10. Jessica says

    April 12, 2013 at 11:35 pm

    These look so delicious and a friend of mine requested I make them…I see substituting regular sugar for the Splenda would work fine, but how many eggs are equivalent to the egg substitute amount used in this recipe? I can’t wait to try them! 🙂

  11. Torie says

    June 26, 2013 at 11:25 pm

    I love the way these look when warm and cut…but once they come to room temperature….what are they like? Does the candy cup get cold and re-solidify? I’m not a fan of cookies that have Hershey Kisses in them for that very reason…but if the candy were to stay soft I would be totally interested because they look absolutely devine! If not, well then, I guess I’ll have to eat them all before they cool 🙂

    • Ari says

      June 30, 2013 at 9:22 pm

      Haha, well it depends. If you frost them, they need to be refrigerated in which case they will harden, but if you frost them just when ready to serve, I believe they will stay soft-ish, but not totally melty like in the photo. However, I made those 2 years ago so my memory may deceive me. I don’t think they’ll last ya very long anyway. 😉

  12. Lara says

    August 27, 2013 at 11:19 am

    Hi Ari,

    While the cookie butter cups came out AMAZING, I must have done something wrong because the cupcakes themselves were pretty bad.

    I noticed in your ingredient list that you have “Baking Powder” but in the directions, you have “Baking Soda” – could I have gone wrong here? The “cupcakes” has more of a chewy, muffin consistency (I’m guessing the applesauce played a role here)

    Any ideas?

  13. GiGi Eats says

    April 14, 2015 at 9:23 pm

    ARI!! I cannot look at these photos without wanting to eat my computer screen! HOLY MOLY!!!
    GiGi Eats recently posted…Getting Stuffed With Brad GouthroMy Profile

  14. Tricia says

    January 26, 2016 at 8:26 pm

    Do you think the same theory would work using the chocolate cookie butter (also from TJ’s), maybe freeze it in “balls” then plop that into the middle of the cupcake? Any thoughts on whether that would work in lieu of the making the cookie first?

    • Ari says

      February 11, 2016 at 5:28 pm

      I don’t see why not! If you try it, please let me know how it works out!

Trackbacks

  1. Cookie Butter Cupcake Recipe – Nancy Gonzalez says:
    May 17, 2017 at 9:04 am

    […] Vanilla bean cookie butter cup cupcakes ari’s menu. Vanilla bean cookie butter cup cupcakes. Vanilla bean cookie butter cream cheese baking, birthdays, chocolate, cookie butter, cupcakes, recipe, trader. […]

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