Description
These little muffin-sized cakes are not only easy to make but chalk full of cookie butter flavor. Moist cake surrounds gooey cinnamon-spiced cookie butter lava that flows generously down the center when gently sliced.
Ingredients
- 7 Tablespoons Unsalted Butter
- ¾ cups Cookie Butter Or Speculoos
- 3 Eggs
- 3 Egg Yolks
- ⅓ cups Brown Sugar
- ⅓ cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- ½ cups All-purpose Flour
- ¼ teaspoons Salt
- ½ teaspoons Ground Cinnamon
Preparation
Preheat oven to 425 F. Grease and lightly flour a 12-count standard size muffin tin (recipe makes 11 or 12 cakes).
Melt butter with cookie butter in a microwave or in a small saucepan over low heat. Cool.
In a large bowl beat eggs and egg yolks with sugars until well blended. Mix in vanilla. Whisk butters into egg mixture. Add flour salt, and cinnamon. Mix well.
Spoon or pour into muffin cups to about 3/4 of the way full. Bake for 7 minutes or until the sides are cooked but the centers still jiggle.
Note: Cookie butter is basically a spread made of cookies. It’s typically found in the nut butter aisle at your grocery store. You may have seen Biscoff; also Trader Joe’s has their own brand.
