Ingredients
-
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
Directions
For the past few weeks, I have been tweaking and perfecting a delectable new kosher cupcake recipe inspired by the flavors of cookie butter and espresso, to share with all of you. So here are my indulgent Cookie Butter Cupcakes with Espresso Buttercream. These cupcakes can be made Dairy or Parve. They are perfect for a fun Shabbat dessert or serving a crowd at a Simcha. Cook and comment. I’d love to see your pictures, answer your questions and hear your experiences. If you like my content, please subscribe, follow us on Facebook, Instagram and Pinterest.
This recipe was also published on Kosher.com.
Steps
|
1
Done
|
Mise en PlaceHave 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 FrostingDissolve 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. |
