Pumpkin Biscoff Cookie Dough Cupcakes

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PREP TIME: 20 MIN

BAKE TIME: 25 MIN

TOTAL TIME: 45 MIN

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The coziest cupcakes this Fall!

Ingredients

Pumpkin Cupcake

• 1/2 Cup Vegetable Oil
• 3/4 Cup Granulated Sugar
• 1/4 Light Brown Sugar
• 3/4 Cup Pumpkin Puree
• 2 Large Eggs
• 1/2 Tbsp Vanilla Extract
• 1 Cup + 1 Tbsp All Purpose Flour
• 1 Tsp Baking Powder
• 1 Tsp Cinnamon
• 1 Tsp Pumpkin Spice
• 1/4 Tsp Baking Soda
• 1/4 Tsp Salt

Cookie Dough

1/2 Cup Unsalted Butter(Room Temp)

1/3 Cup Biscoff Cookie Butter Spread

1/2 Cup Lightly Packed Brown Sugar

1/3 Cup Granulated Sugar

1 1/3 Cup All Purpose Flour

2 1/2 Tbsp Half & Half

1/4 Tsp Vanilla Extract

1/3 Cup Biscoff Cookie Butter Spread (separate)

1/2 Cup Mini Semisweet Chocolate Chips

Buttercream

1 Cup Unsalted Butter

2 Cups Powdered Sugar

2 Tbsp Cookie Butter

1 1/2 Tbsp Half & Half (Or milk)

1 Tsp Vanilla Extract

More Mini Chocolate Chips to garnish

Instructions

1. Prepare a Cupcake Pan with cupcake liners.
2. Preheat oven to 350F
3. Begin by proofing the flour for the cookie dough to make it safe to consume.
4. Place parchment paper on a cookie sheet and add the flour on the parchment paper spreading it so that you have an even layer.
5. Bake the flour for 5 minutes then place on a cooling rack and allow it to cool completely.
6. Begin the cupcake batter by adding all of your wet ingredients into a bowl that includes the oil, sugars, pumpkin puree, eggs and vanilla. Mix until combined.
7. Sift the dry ingredients and add to the wet ingredients.
8. Mix until combined but do not over mix.
9. Fill cupcake liners 2/3 of the way.
10. Bake for 18-22 mins or until a toothpick inserted in the center comes out clean.
11. Allow the cupcakes to cool completely.
12. Prepare the cookie dough while the cupcakes cool.
13. Beat butter and 1/3 cup of cookie butter spread in medium speed about 2-3 minutes until combined.
14. Next add the sugars and whisk in medium speed 2-3 minutes until combined and the sugar has dissolved some.
15. Add the flour and whisk in low until it begins to mix. Then bring the speed to medium and whish for 2-3 minutes until its combined. You may need to use your hands to mix it a little longer and get all the pieces together. Trust the process.
16. Add the milk and vanilla and whisk on medium speed until combined and smooth.
17. Add the remainning cookie butter and whisk on medium speed until combined.
18. Then use a spatula to combine it well. Do not over mix.
19. Add the chocolate chips and mix until combined.
20. Once the cupcakes are cool with a knive cut around the center of the cupcake and remove the middle done going around 1 1/2 inches in. That can be enjoyed a different way.
21. Place 1 Tbsp of cookie dough in the center and gently press in.
22. Then make the buttercream.
23. Butter must be room temp on a stand mixer with a paddle attachment beat butter and cookie butter on med speed 3-4 minutes until creamy.
24. Add the powdered sugar and vanilla extract and mix on low speed until it begins to combine.
25. Once its pretty combined bring speed up to med-high and beat for another 2-3 minutes until it is creamy.
26. Using a 1M tip pipe a swirl on the cupcakes leaving a space in the center place the cookie dough ball.
27. Make 1 Tbsp dallops of cookie dough and roll them into perfect balls.
28. Place them on top of the cupcakes and sprinkle more chocolate chips.
29. Enjoy!

TIPS

Make sure all the ingredients are room temp so that the batter and buttercream comes together smoothly. Refrigerate left overs for 3-5 days covered.
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