Chocolate stout cupcakes with cookie butter frosting
Makes: enough frosting for 30 cupcakes
- chocolate stout cupcakes*
- 16 Tbsp unsalted butter, room temperature
- 1 14.1 ounce jar cookie butter or speculoos spread
- 2 cups of confectioners sugar, sifted
- 2-4 Tbsp heavy cream
- pinch of salt
Make the cupcakes as directed. Let cool completely.
To make frosting
Add the butter and cookie butter to a large bowl or standing mixer. Blend at medium high speed until the mixture is light and fluffy. Add the confectioners sugar and salt and mix on low speed until incorporated. Then blend on high speed until well mixed. Add 2 tablespoons of the heavy cream and blend on high speed until light and fluffy. Add more heavy cream until frosting reaches desired consistency.
Frost the cupcakes as desired and enjoy!
*Note that I used this stout cupcake recipe but increased it by 50% because I wanted 30 cupcakes instead of 20. The frosting recipe also makes enough to generously frost 30 cupcakes. If you would like to make 30 cupcakes you will also need to increase the cupcake recipe by 50%. Otherwise, scale down the frosting if you are making fewer cupcakes.