Cookie Butter Cupcakes with Espresso Buttercream Frosting
Rich, moist cupcakes infused with creamy Lotus cookie butter and topped with bold espresso buttercream. The cookie crumbs add delightful texture contrast while the coffee frosting balances the sweetness perfectly. These indulgent treats are ideal for coffee lovers, special occasions, or when you want to impress guests with a sophisticated dessert that combines nostalgic cookie butter flavors with grown-up coffee notes.
Ingredients
- 3 whole eggs, plus 1 yolk
- 1 stick plus 5 tablespoons margarine or butter
- ¼ cup water
- 1 cup plus 2 tablespoons sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 jar Lotus cookie butter, approximately 14 ouncespeanut butter1:1nut-freedairy-freeadds peanuts
different flavor profile
- 10 whole Lotus cookies
- 1 ¾ cups flour
- 2 sticks margarine or butter, for frosting
- 2 tablespoons boiling water
- 2 tablespoons instant espresso or strong instant coffeestrong brewed coffeereduce liquid by halfcaffeine
similar coffee flavor
- 6 cups confectioners sugar
- ½ teaspoon kosher salt, for frosting
- 1 tablespoon cold water
Instructions
- 1
Preheat oven to 325 degrees Fahrenheit and line cupcake pan with papers
- 2
Crumble Lotus cookies into small pieces by hand or food processor and set aside
- 3
Cream margarine and sugar at low speed, then medium until fluffy and pale yellow
- 4
Add eggs one at a time on low speed, mixing until each is fully combined
- 5
Mix in baking powder and kosher salt
- 6
Add half the flour and mix on low until just combined
- 7
Add water and mix, then remaining flour until just combined and scrape bowl well
- 8
Add half the cookie butter and mix until combined
- 9
Add remaining cookie butter and mix until mostly combined, then finish folding by hand
- 10
Sprinkle one teaspoon cookie crumbs into each wrapper, top with one-fourth cup batter
- 11
Bake for 28 minutes or until toothpick inserted in center comes out clean
- 12
Cool completely on rack before frosting
- 13
Dissolve instant espresso in boiling water to create syrupy mixture and let cool
- 14
Whip margarine until light and fluffy, starting slow then increasing to high speed
- 15
Beat in coffee mixture and kosher salt thoroughly
- 16
Add powdered sugar one cup at a time, beating until combined before adding next
- 17
Whip until fluffy, then fold in cold water by hand
- 18
Frost cooled cupcakes and optionally sprinkle with remaining cookie crumbs
Tips
Avoid overbeating the batter after adding cookie butter to prevent dense cupcakes - finish mixing by hand.
Let cupcakes cool completely before frosting or the buttercream will melt and slide off.
Crumble cookies by hand for varied texture or use a food processor for uniform crumbs.
Good to Know
Store frosted cupcakes covered at room temperature for 2 days or refrigerated for 5 days.
Cupcakes can be baked 1 day ahead and stored covered. Frost before serving.
Serve at room temperature for best flavor and texture.
Common Mistakes
Use room temperature eggs and butter to avoid lumpy batter.
Do not overbake or cupcakes will be dry - check with toothpick at 28 minutes.
Ensure cupcakes are completely cool before frosting to prevent melting.
Substitutions
Dairy-Free Swaps
General Alternatives
similar coffee flavor
FAQ
Can I make these cupcakes without cookie butter?
Yes, substitute with peanut butter or Nutella for similar richness, though the flavor will be different. You may need to adjust sweetness accordingly.
What if I don't have instant espresso for the frosting?
Use 2 tablespoons of very strong brewed coffee, cooled completely. Reduce the liquid slightly if the frosting becomes too thin.
How long will these cupcakes keep fresh?
Frosted cupcakes stay fresh covered at room temperature for 2 days or refrigerated for up to 5 days. Bring to room temperature before serving.