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Lotus Biscoff Cupcakes with Espresso Buttercream

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Ingredients

Adjust Servings:
1 Stick + 5 TBS Butter/Margarine
1 Cup + 2 TBS Sugar
2 Eggs
1 Yolk
1-1/2 tsp Baking Powder
3/4 tsp Kosher Salt
1-3/4 Cup Flour
1/4 Cup Water
1 Jar (14 oz) Lotus Cookie Butter (Look for the kosher jars, imported)
12 Cookies Lotus Cookies (Look for the kosher packs, imported)
2 Sticks Margarine/Butter
2 TBS Boiling Water
2 TBS Instant Espresso or a strong Instant Coffee
6 Cups Powdered Sugar
1/2 tsp Kosher Salt
1 TBS Cold Water

Nutritional information

730
Calories
39.5g
Total Fat
37.1mg
Cholesterol
438.9mg
Sodium
91.6g
Total Carbohydrate
72.3g
Sugars
4g
Protein

Lotus Biscoff Cupcakes with Espresso Buttercream

Cuisine:

    Caramelly Cookie Butter Kosher Cupcakes topped with rich Espresso Buttercream

    • 45
    • Serves 20
    • Medium

    Ingredients

    Directions

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    Lotus Biscoff Cupcakes with Espresso Buttercream are the most indulgent, creamy, caramelly little cupcakes with a kick of espresso.  

    Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don’t forget to click that Yum Button! See all our recipes on your Yummly app. 

    #BetheMasterofMealtime   #CandidlyDelicious

    This recipe was also published on Kosher.com.

    Lotus Cupcakes with Espresso Buttercream

    Prep Time: 15 minutes

    Cook Time: 28 minutes

    Total Time: 43 minutes

    Yield: 20

    Lotus Cupcakes with Espresso Buttercream

    Lotus Biscoff Cupcakes with Espresso Buttercream are the most indulgent, creamy, caramelly little cupcakes with a kick of espresso.

    Ingredients

    • CUPCAKES
    • 3 Eggs
    • 1 Yolk
    • 13 Tablespoons Margarine/Butter
    • ¼ Cups Water
    • 1 Cup + 2 Tablespoons Sugar
    • 1-½ teaspoons Baking Powder
    • ¾ teaspoons Kosher Salt
    • 1 Jar (~14 oz) Lotus Cookie Butter
    • 10-12 Lotus Cookies
    • FROSTING
    • 16 Tablespoons Margarine/Butter
    • 2 Tablespoons Boiling Water
    • 2 Tablespoons Instant Espresso or a strong Instant Coffee
    • 6 Cups Powdered Sugar
    • ½ teaspoons Kosher Salt
    • 1 Tablespoon. Cold Water

    Instructions

    1. CUPCAKES
    2. Mise en place is so important in this recipe, that I’m listing it specifically. Have all your ingredients measured before you begin mixing!
    3. Preheat the oven to 325. Line a cupcake pan with cupcake papers.
    4. Crumble the Lotus Cookies into a small bowl. You can do this quickly in a food processor for nice even crumbs. Personally, I like the texture of the uneven cookie layer, so I crumble the cookies by hand. Set Aside.
    5. Place the Butter and Sugar into the bowl and begin mixing at low speed until the sugar is mixed in, then turn up to medium to cream the butter and sugar together until a fluffy pale yellow.
    6. Turn your mixer to low, then add the Eggs one at a time, allowing each to be fully combined before adding the next.
    7. Mix in the Baking Powder and Kosher Salt.
    8. Add half the Flour, continue mixer on low until just combined.
    9. Add the Water and mix. Then, add the remaining flour and mix until just combined. Scrape the sides of the bowl very well.
    10. Add ½ the jar of Lotus Cookie Butter, mix until combined.
    11. Add the rest of the cookie butter and mix until mostly combined. STOP the mixer and finish folding by hand. It’s important not to overbeat or your cupcakes will be dense.
    12. Sprinkle 1 tsp of crumbs into each cupcake wrapper, then place a flat ice cream scoop full of batter on top of the crumbs. If you do not have an old school ice cream scoop, the measurement is approx ¼ cups of batter per cupcake.
    13. Bake at 325 for 28 minutes or until a toothpick inserted in the center of one of the middle cupcakes, comes out clean.
    14. Allow the cupcakes to cool on a rack while you prepare the icing. The cupcakes must be COMPLETELY cool before frosting them.
    15. FROSTING
    16. Dissolve the Instant Espresso in the Boiling Water. The mixture will seem a bit syrupy. It’s densely coffee flavored.
    17. Allow the coffee mixture to cool while you whip the Margarine/Butter. Start the mixer slow and turn up to high until light and fluffy.
    18. Add the coffee liquid and Kosher Salt to the Margarine/Butter and beat thoroughly.
    19. Add Powdered Sugar, 1 Cup at a time, beating until combined before adding the next.
    20. Whip until fluffy, add in Cold Water and fold it in by hand. If you are piping your frosting, then you are done. If you will be spreading, then fold in an additional TBS of Cold Water.
    21. Ice your cooled cupcakes. If you like, you can sprinkle any remaining cookie crumbs over the top of them or a drizzle of caramel.
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    Steps

    1
    Done

    Mise en Place

    Have all your ingredients measure before you begin mixing! Preheat the oven to 325. Line a cupcake pan with cupcake papers.

    2
    Done

    Crumble the Lotus Cookies into a small bowl. You can do this quickly in a food processor for nice, even crumbs. Personally, I like the texture of the uneven cookie layer, so I crumble the cookies by hand. Set Aside.

    3
    Done

    Place the Butter and Sugar into the bowl and begin mixing at low speed until the sugar is mixed in, then turn up to medium to cream the butter and sugar together until a fluffy pale yellow.

    4
    Done

    Turn your mixer to low, then add the Eggs one at a time, allowing each to be fully combined before adding the next.

    5
    Done

    Mix in the Baking Powder and Kosher Salt.

    6
    Done

    Add half the Flour, continue mixer on low until just combined.

    7
    Done

    Add the Water and mix. Then, add the remaining flour and mix until just combined. Scrape the sides of the bowl very well.

    8
    Done

    Add ½ the jar of Lotus Cookie Butter, mix until combined.

    9
    Done

    Add the rest of the cookie butter and mix until mostly combined. STOP the mixer and finish folding by hand. It’s important not to overbeat or your cupcakes will be dense.

    10
    Done

    Sprinkle 1 tsp of crumbs into each cupcake wrapper, then place a flat ice cream scoop full of batter on top of the crumbs. If you do not have an old school ice cream scoop, the measurement is approx ¼ cup of batter per cupcake.

    11
    Done

    Bake at 325 for 28 minutes or until a toothpick inserted in the center of one of the middle cupcakes, comes out clean.

    12
    Done

    Allow the cupcakes to cool on a rack while you prepare the icing. The cupcakes must be COMPLETELY cool before frosting them.

    13
    Done

    Making the Frosting

    Dissolve the Instant Espresso in the Boiling Water. The mixture will seem a bit syrupy. It’s densely coffee flavored.

    14
    Done

    Allow the coffee mixture to cool while you whip the Margarine/Butter. Start the mixer slow and turn up to high until light and fluffy.

    15
    Done

    Add the coffee liquid and Kosher Salt to the Margarine/Butter and beat thoroughly.

    16
    Done

    Add Powdered Sugar, 1 Cup at a time, beating until combined before adding the next.

    17
    Done

    Whip until fluffy, add in Cold Water and fold it in by hand. If you are piping your frosting, then you are done. If you will be spreading, then fold in an additional TBS of Cold Water.

    18
    Done

    Frost your cooled cupcakes. If you like, you can sprinkle any remaining cookie crumbs over the top of them or a drizzle of caramel. In these pictures, I did both.

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