Devil’s Food Chocolate Cupcakes with Speculoos Cookie Butter Frosting

If you have not had the Speculoos Cookie Butter from Trader Joe’s then you are missing out! If you have had it, you know just how freaking delicious it is. My husband and I love it so much but don’t feel great about just eating it by the spoonful.

So, we decided we needed to create a dessert that featured this delicious treat so we could enjoy it without feeling like savages. You’re welcome!

Our creation turned out to be a creamy and fluffy Cookie Butter frosting on top of rich Devil’s Food Chocolate cupcakes. I can’t get over how well these two flavor profiles go together!

Devil’s Food Chocolate Cupcakes with Speculoos Cookie Butter Frosting Recipe Walkthrough

I am going to walk you through all of the super easy steps on how to make these unique and delicious cupcakes. The cupcake batter incredibly simple and the frosting only calls for four ingredients!

All you need to get started is a large sauce pan and a stand mixer to achieve this bake.

Making the Cupcakes

This cupcake recipe was originally featured in my Devil’s Food Oreo Cupcakes and espresso cupcakes. So, when I found a cookie butter frosting recipe, I just knew that these cupcakes would be the perfect base.

In case you didn’t know, the original inspiration for this cupcake recipe came from Stella Parks AKA Bravetart’s 3 Layer Devil’s Food Chocolate Cake recipe from her Iconic American Desserts cookbook.

Step 1: Add the sticks of butter and black coffee to a large pot and melt over low heat on the stove.

The base of the cupcake batter will start with this butter and coffee mixture that is melted over low heat on the stove. Once this step is completed, the stove will no longer be necessary.

Step 2: Once removed from the stove, add cocoa powder and chocolate chips to the coffee and butter mixture.

The warm coffee and butter will help the cocoa powder and dark chocolate chips melt into the mixture. So, make sure it doesn’t completely cool down before adding in the chocolate.

Step 3: Add the brown sugar, salt, and vanilla to the pot.

Whisk the brown sugar, vanilla, and salt into the batter until no lumps remain.

Step 4: Next, add the whole eggs and egg yolks to the batter and mix until fully incorporated.

I always crack my eggs in a separate bowl before adding to the batter to prevent accidental egg shells from getting into the batter.

Step 5: Whisk the flour and baking soda into the batter.

Make sure to sift the flour and baking soda before adding to the batter. This will help prevent stubborn and large lumps in the batter.

Step 6: Bake at 375º F for 20-22 minutes, or until internal temperature of each cupcake reaches 210ºF.

Pour the batter into the cupcake molds until they are about 75% full. This will prevent overflow as the cupcakes rise in the oven during the bake.

A fully baked cupcake will have a firm center and a toothpick inserted will come out clean or with minimal crumbs.

Making the Frosting

I found this recipe from Baked By An Introvert on Pinterest. I just knew it would be the perfect match for my Devil’s Food Chocolate Cupcakes.

Step 1: Cream the butter for five minutes.

Be sure to pause halfway through and scrape down the bowl to make sure that none of the butter is getting stuck to the bottom.

Step 2: Add the cookie butter and mix together for 3 minutes.

Again, you will want to pause halfway through to scrape the bowl. This ensures that all of the cookie butter and butter are mixing consistently and there are no large chunks lost at the bottom of the bowl.

Step 3: Slowly add the powdered sugar.

By adding the sugar slowly, you allow the ingredients to blend together easier.

Also, make sure you start the stand mixer on low speed each time to allow the sugar to mix in without getting all over the place.

Step 4: Add heavy whipping cream.

The mixture will be a little stiff after adding the powdered sugar, so the heavy whipping cream helps get the frosting to a creamier and lighter consistency.

Once you add this creamy and fluffy cookie butter frosting to the cupcakes, you will understand the hype of these two flavors together.

This frosting is the perfect consistency for piping a beautiful design on top of your cupcakes. You don’t have to be a professional baker to create impressive bakes!

And that should cover it. If you have any questions about these Devil’s Food Chocolate Cupcakes with Trader Joe’s Cookie Butter Frosting that I didn’t cover, don’t hesitate to leave a comment. And if you try and love this recipe, I’d appreciate you sharing it to Pinterest or wherever else you hang out.