Cookie Butter Chocolate Cupcakes
These Cookie Butter Chocolate Cupcakes are rich, sweet, and easy to make! An adapted cake box mix makes up the moist cupcakes and then they’re topped with a silky smooth cookie butter frosting and a cookie butter cup!
These Cookie Butter Chocolate Cupcakes are downright sinful! And since you guys love my Cookie Butter Frosting I wanted to share some recipes to use it on! Like these cupcakes or my Cookie Butter Cake recipe!
However, it still seems like anytime I post a recipe with cookie butter in it, people ask what it is. So let’s take a few minutes and talk about it, shall we?
Cookie Butter originated in Europe and for the most part, there are two big brands. Speculoos Cookie Butter which can be found at Trader Joe’s and Biscoff Spread which can be found at most major grocers.
While they are both technically the same thing, they are different. Think Coke and Pepsi. The spread is similar to, but a little thicker than peanut butter and is made of crushed biscuits (thin European cookies).
Because it’s so similar to peanut butter, it’s easy to sub cookie butter for it in recipes. Hence, my inspiration for my Cookie Butter No Bake Cookies, Cookie Butter Balls, and my Cookie Butter Frosting.
But it’s this combination of that frosting and my chocolate cake that makes these cupcakes the most requested dessert by my family!
I’ve made these cupcakes again and again since I discovered cookie butter three years ago and I think I’ve taken photos of them three different times, but this time they’re finally making it on the blog!
Therefore you guys no longer have to be kept in the dark and can enjoy this great recipe too!
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Cookie Butter Chocolate Cupcakes
Ingredients
- 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix
- 3.9 oz package Jell-O Instant Chocolate Fudge Pudding
- 4 eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup milk
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 1½ cup mini chocolate chips
Frosting:
- Cookie Butter Frosting Recipe
- 24 Cookie Butter Cups
Instructions
- Preheat oven to 375°F and line a cupcake pan with liners and set aside.
- Combine all ingredients in a stand mixer and beat until combined.
- Fill cupcake liners ½-¾ full.
- Reduce heat to 350°F and bake for 18 to 22 minutes until a toothpick comes clean.
- Remove from oven and move cupcakes to cooling racks to finish cooling.
- Prepare frosting according to the recipe directions and pipe onto cooled cupcakes, top with an unwrapped cookie butter cup.
Nutrition
Did You Make This Recipe?
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Why do I preheat oven to 375 and then turn it down to 350. Why not just preheat to 350?
Hi Patty, the initial shock of heat helps the cupcakes rise.
Im in europe and can find speculoos but not 1 Box Duncan Hines Dark Chocolate Fudge Cake Mix or Jell-O Instant Chocolate Fudge Pudding.
Any idea how i could make them?
Hi Carolyn, I would make Julie from Taste of Lizzy T’s chocolate cupcakes instead if you can’t find the other products. https://www.tastesoflizzyt.com/chocolate-cupcakes-from-scratch/ I still haven’t posted my from scratch chocolate cupcakes, but Julie’s are great and will me a good substitute. Then just make the frosting as indicated, you’ll get similar results 🙂
Where can you find cookie butter cups??
I bought mine at Trader Joe’s, but I’ve heard they’ve recently discontinued them, I’m so bummed!
That looks SO good! I’ve yet to try cookie butter… 😛
You are going to love it, it’s so addictive!
OMG WHAT?! I wish I could try that cookie butter. WOW sounds so friggin’ amazing. Actually above and BEYOND amazing! TJ’s has so many products I wish I could try!!