Enjoy a taste of Belgium with these Original Karamelgebäck Creme (aka Cookie Butter, Speculoos and Biscoff) Cupcakes made from the creamy, rich caramel spread from the Lotus Bakery!
You’ve heard of Cookie Butter, right? Trader Joes sells it. It’s also been called Speculoos, Biscoff or Karamelgebäck Creme. Well, that Cookie Butter is a knock-off of the creamy, caramel cookie spread made by The Lotus Bakery from Belgium! The Original Karamelgebäck Creme is a spread made from their popular Lotus Bakeries caramel cookie (often called a Biscoff cookie) that is commonly served in restaurants and hotels in Europe with coffee. It’s similar to peanut butter or Nutella in it’s uses, but the flavor is so distinct.
I’ve had a few jars of in my pantry for a few weeks now. Before then, the only time I could get this delicious cookie spread was when the cute lttle old man from Belgium would come to the PX on post and set up a booth to sell his beers, cheeses and the Speculoos…. at €8 a jar. So, when the local grocery store was selling them for €3, I picked up a few jars. And, I was lucky enough to get a Choco Speculoos too!
Back in the USA, this spread is known as Cookie Butter and can be found at stores like Whole Foods and Trader Joes. But, I’ve heard stories from a few of my readers that it’s a hot commodity and is even rationed in some places and VERY expensive. So if you can get your hands on a jar… savor EVERY BITE, because it’s unlike anything you’ve ever had before!
With this spread, I made Original Karamelgebäck Creme Cupcakes. The base of the cupcake is dense, moist and full of the sweet caramel flavor of the Biscoff cookie. The frosting is made with the Choco Speculoos and is so light and fluffy. I could have eaten this frosting by the spoonful. Oh, who I am kidding. I totally did eat it by the spoonful. Topping this cupcake is crushed Biscoff cookies, which I think adds the perfect little crunch to the cupcake!
It’s like a Belgian explosion in my mouth with each bite of this cupcake. SO GOOD!
Don’t worry though, if you can’t find Original Karamelgebäck Creme in any stores in the USA, just run to Trader Joes and try to find cookie butter. And the Choco Speculoos… you probably won’t find that in the USA either, but you could use Nutella or more Original Karamelgebäck Creme and add some cocoa powder.
If you like these cupcakes, check out the Chocolate cupcakes with Biscoff Milka Cream Cheese Frosting I made last year!
- ¾ cups flour
- 2¼ tsp baking powder
- ¼ tsp salt
- 1¼ cups dark brown sugar, packed
- 5 tablespoons unsalted butter, room temperature
- ½ cup Original Karamelgebäck Creme (aka Biscoff, Cookie Butter or Speculoos)
- 1 cup whole milk
- 1 tsp vanilla
- 3 large eggs
- 1 cup unsalted butter, room temperature
- 1 cup Choco Speculoos (any chocolate spread could be substituted)
- 3 cups powdered sugar
- ⅛ tsp salt
- ¼-1/2 cup heavy whipping cream
- Karamelgebäck cookies (Speculoos cookies), crushed - for garnish
- Preheat oven to 350 F degrees. Line cupcake pans with liners.
- In the bowl of your stand mixer, combine the flour, baking powder, salt and sugar on low speed.
- Add the butter, peanut butter, milk and vanilla and mix on medium high speed until the batter is smooth - about 30 seconds.
- Add the eggs, one at a time, and mix until just incorporated. Scrape the sides & bottom of the bowl the ensure everything is combined. NOTE: The batter may appear to have lumps of butter in it... no worries, they will melt and bake into the cupcakes perfectly!
- Fill cupcake liners ⅔ full and bake for 17-19 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
- In the bowl of your stand mixer, cream together the butter and Choco Speculoos until smooth.
- Add the powdered sugar one cup at a time, beating until smooth after each addition.
- Mix in the salt.
- Scrape the sides of the bowl and add ¼ cup of the heavy whipping cream and beat until smooth. Check the consistency, if you want it looser, add more cream. Once it's the consistency you want, beat on high for 2 minutes or until the color lightens.
- Using a Wilton 1M closed star tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
- Garnish the top of the frosting with crushed Karamelgebäck cookies.