– 1 ⅓ cups All-purpose flour – 1 teaspoon Baking powder – ¼ teaspoon Baking soda – 1 teaspoon Salt – ½ cup Biscoff cookie crumbs Blend to a crumb then measure. – ½ cup Unsalted butter room temperature – ¾ cup White granulated sugar – 1 teaspoon Pure vanilla extract – ⅛ cup Sour cream room temperature pr plain greek yogurt – 2 Large eggs room temperature – ½ cup Buttermilk room temperature – ⅓ cup Biscoff cookie butter – 2 cups Unsalted butter room temperature – 1 cup Biscoff cookie butter – 3 cups Powdered sugar – 1 teaspoon Pure vanilla extract – ½ teaspoon Salt – ¼ cup Cookie butter
Heat the oven to 350°F. Use muffin liners in a 12-cup pan.Sift flour in a medium basin. Mix in baking powder, soda, and salt. Blend Biscoff cookies into a fine crumb in a food processor and add to dry ingredients.
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Mix butter and sugar on high for 3 minutes. Scrape bowl and add sour cream and vanilla. Just blend.Add eggs and stir on medium until mixed.
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Add ⅓rd dry ingredients and half buttermilk, mixing on low speed. Next, add another ⅓rd of dry ingredients and the remaining buttermilk. Finish with remaining dry ingredients. Scrape bowl with rubber spatula.
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Scoop batter into muffin liners with a 2oz cookie scoop. Fill to ¾ths.Bake 18-20 minutes until toothpick inserted comes out clean.
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After 10 minutes in the heated pan, transfer the cupcakes to a cooling rack. Allow cupcakes to cool fully.Cut a hole in the cupcake using a cupcake corer or sharp knife. Halfway down the cupcake, discard the tops.
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Heat cookie butter in the microwave for 20 seconds. Melt cookie butter and fill cupcakes.Sift powdered sugar into a large basin. Beat butter and cookie butter with a mixer. Beat fast for 3 minutes. Scrape bowl.
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Add powdered sugar slowly and blend. Add vanilla and salt and beat until frothy.Pipe frosting on cupcakes. Add melted cookie butter, half a lotus Biscoff biscuit, and additional crumbs.
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