Some things in life are hard to describe to someone who has not experienced them first hand: Being in love. Exactly where your stomach hurts. The weird sound your car has been making.
Soon, Austinites will be able to experience one of the best indescribable things this life can offer: Speculoos Cookie Butter from Trader Joe’s, which opens Friday in Rollingwood.
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Chocolate Cookie Butter Cupcakes
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 Tbsp. distilled white vinegar
1 tsp. vanilla extract
10 oz. cream cheese, at room temperature
1 stick unsalted butter, at room temperature
5 cups powdered sugar, sifted
2/3 cup smooth cookie butter
Preheat the oven to 350 degrees. Prepare a cupcake tin with cupcake wrappers.
Sift flour, sugar, cocoa powder, baking soda and salt into a large bowl and whisk to combine. Whisk in oil and sour cream, then water. Whisk in the vinegar and vanilla. Beat in the eggs, one at at a time, until well blended, scraping down the sides of the bowl.
Pour into cupcake wrappers, filling each cup about 2/3 of the way. Bake for 18-20 minutes, or until a cake tester inserted in the center of a cupcake comes out almost clean. Let cool in pan for 5 minutes. Remove from pan to cool on wire rack. Allow to cool completely before icing.
To make the frosting: In the large bowl of an electric mixer, beat cream cheese and butter until light and fluffy, 2-3 minutes. Add powdered sugar 1 cup at a time, scraping down sides of bowl and mixing thoroughly. Beat on medium speed until light and fluffy, 3-4 minutes.
Add cookie butter and beat on medium speed until well blended. When cupcakes are completely cool, ice and enjoy. Makes 2 dozen cupcakes.
— Adapted from a SmittenKitchen.com recipe by Melissa Martinez