Skip to Content

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 Cupcake recipe. 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.

Devil's Food Chocolate Cupcakes with  Speculoos Cookie Butter Frosting

Devil's Food Chocolate Cupcakes with Speculoos Cookie Butter Frosting

Yield: 18
Prep Time: 15 minutes
Cook Time: 20 minutes
Cool Time: 30 minutes
Total Time: 1 hour 5 minutes

Rich chocolate cupcakes topped with creamy and fluffy cookie butter frosting.

Ingredients

For the Cupcakes:

  • 1 1/2 sticks (6 oz) Unsalted Butter
  • 6 oz Black Coffee
  • 1/2 C (40g) Cocoa Powder
  • 3 oz Dark Chocolate Chips
  • 1 C (192g) Light Brown Sugar
  • 1/2 Tbsp Vanilla Extract
  • 1/2 tsp Kosher Salt
  • 3 Large Eggs
  • 2 Egg Yolks
  • 1 C (120g) All Purpose Flour, sifted
  • 1/2 Tbsp Baking Soda

For the Icing:

  • 2 sticks (8oz) Unsalted Butter, softened
  • 1 C (236g) Speculoos Cookie Butter
  • 2 C (240g) Powdered Sugar
  • 4 Tbsp Heavy Whipping Cream

Instructions

Making the Cupcakes

  1. Preheat the oven to 375ºF.
  2. In a large saucepan, melt the butter and black coffee over a low heat until fully combined.
  3. Remove the coffee and butter mixture from the stove. Add the cocoa powder and dark chocolate chips to the saucepan and stir until fully incorporated.
  4. Add brown sugar, salt, and vanilla and stir.
  5. Add the whole eggs and egg yolks into the batter and whisk until they have fully incorporated into the mixture.
  6. Add flour and baking powder. Whisk together until fully combined.
  7. Fill each cupcake mold about 70% to avoid overflow when the cupcakes rise during the bake.
  8. Bake the cupcakes for 20-22 minutes or until they reach 210º F in the center. The center of the cupcake should not be wobbly and a toothpick inserted should come out clean.

For the Icing

  1. In a stand mixer, use the paddle attachment to cream the butter on medium speed until it reaches a smooth consistency, about 5 minutes. Be sure to pause halfway to scrape down the bowl to ensure no butter sticks to the sides or bottom of the mixing bowl.
  2. Add the cookie butter and mix in on medium speed for about 3 minutes. Again, pause as needed to scrape down the bowl so that everything is able to mix together completely.
  3. Slowly add the powdered sugar into the mixture. Start mixing on a low speed for 30 seconds, before switching to medium speed until the sugar is completely mixed in. The frosting will be a little bit stiff at this stage.
  4. Add the heavy whipping cream and continue mixing on medium speed for another 2 minutes. Pause as needed to scrape the bowl for any mixture stuck to the sides and bottom of the bowl.
  5. When the cupcakes are completely cooled, use a piping bag to pipe on the frosting on each cupcake and enjoy!
Nutrition Information:
Serving Size: 1 Cupcake
Amount Per Serving: Calories: 343Total Fat: 27.5gCarbohydrates: 42gProtein: 4g

Elizabeth McCracken

Sunday 25th of April 2021

Holy smokes these look awesome! I love the idea of melting the coffee and butter together first for the cupcakes.

Mason Woodruff

Wednesday 5th of May 2021

Shout to to Stella for that technique. It was new to us, too!

Skip to Recipe