Cookie Butter Spice Cupcakes with Chocolate Meringue Buttercream

They say that girls are sugar and spice and everything nice. I think boys are also full of all of that good stuff. Well, these cupcakes have all of that, and not for a little girl. For my little boy. That’s right. He is no longer a baby, but today is a little boy. Sigh. Today’s post is to celebrate his birthday. I have filled this month so far with many chocolatey recipes in honor of his first birthday. Here is another one that I hope to make for him when he is a bit older.

IMG_2271

I will share more about his birthday in a later post, so for now just enjoy these cupcakes!

IMG_2266

If you are wondering, silicone liners, paper, and foil wrappers all worked fine for these cupcakes.

IMG_2272

Directions for Cookie Butter Spice Cupcakes with Chocolate Meringue Buttercream

Cupcakes

Adapted from Food Network Magazine

  • 1 stick (8 Tablespoons) butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 8 Tablespoons cookie butter
  • 2 eggs, room temperature
  • 2 teaspoons vanilla
  • 1.25 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

Preheat the oven to 350 degrees and prepare a 12-cup muffin tin with liners.

Brown the butter in a saucepan. Meanwhile, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a small bowl.

IMG_2261

In a large bowl, whisk together the browned butter, both sugars, cookie butter, eggs, and vanilla.

IMG_2262

Whisk the dry ingredients into the egg mixture, just until combined. The batter will be fairly thick.

IMG_2263

Pour the batter into the muffin cups, about 2/3 full.

IMG_2264

Bake for about 16-20 minutes, until the tops are firm and lightly browned in the center (edges will brown first). Cool for 5 minutes in the pan, then remove and cool completely on a wire rack.

IMG_2265

Buttercream

  • 3 egg whites, room temperature
  • 3.5 ounces sugar
  • 1 Tablespoon water
  • 2 teaspoons vanilla
  • Pinch salt
  • 2 sticks butter, cut into Tablespoon-sized pieces at a cool room temperature
  • 5 ounces bittersweet or semi-dark chocolate, chopped

Melt the chocolate and set aside. With your mixer, use the whisk attachment to beat the egg whites until frothy. At this point, continue whisking on low and then, in a small saucepan, stir together the sugar and water and put it on medium heat. When the sugar/water reaches 238 degrees F, turn the mixer speed to low and pour into the eggs. Turn up the speed and beat until the bowl has cooled (about 8-10 minutes). Beat in the vanilla and salt on low speed.

IMG_2268

Slowly add the butter, a few pieces at a time. Once all of the butter has been added, turn up the speed and beat until fluffy. On low speed, beat in the melted chocolate.

IMG_2269

If at this point the mixture looks curdled, place it in the fridge or freezer for a few minutes to cool. Then, try mixing again.

IMG_2270

Frost the cupcakes!

IMG_2273

Directions for Cookie Butter Spice Cupcakes with Chocolate Meringue Buttercream (without pictures)

Cupcakes

Adapted from Food Network Magazine

  • 1 stick (8 Tablespoons) butter
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 8 Tablespoons cookie butter
  • 2 eggs, room temperature
  • 2 teaspoons vanilla
  • 1.25 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

Preheat the oven to 350 degrees and prepare a 12-cup muffin tin with liners.

Brown the butter in a saucepan. Meanwhile, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a small bowl. In a large bowl, whisk together the browned butter, both sugars, cookie butter, eggs, and vanilla. Whisk the dry ingredients into the egg mixture, just until combined. The batter will be fairly thick.

Pour the batter into the muffin cups, about 2/3 full. Bake for about 16-20 minutes, until the tops are firm and lightly browned in the center (edges will brown first). Cool for 5 minutes in the pan, then remove and cool completely on a wire rack.

Buttercream

  • 3 egg whites, room temperature
  • 3.5 ounces sugar
  • 1 Tablespoon water
  • 2 teaspoons vanilla
  • Pinch salt
  • 2 sticks butter, cut into Tablespoon-sized pieces at a cool room temperature
  • 5 ounces bittersweet or semi-dark chocolate, chopped

Melt the chocolate and set aside. With your mixer, use the whisk attachment to beat the egg whites until frothy. At this point, continue whisking on low and then, in a small saucepan, stir together the sugar and water and put it on medium heat. When the sugar/water reaches 238 degrees F, turn the mixer speed to low and pour into the eggs. Turn up the speed and beat until the bowl has cooled (about 8-10 minutes). Beat in the vanilla and salt on low speed. Slowly add the butter, a few pieces at a time. Once all of the butter has been added, turn up the speed and beat until fluffy. On low speed, beat in the melted chocolate. If at this point the mixture looks curdled, place it in the fridge or freezer for a few minutes to cool. Then, try mixing again. Frost the cupcakes!

Advertisements

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s