• Preheat the oven to 350°.

Cupcakes

• Combine yellow cake mix, granulated sugar and flour in a large bowl, whisk ingredients together to remove any lumps. In another bowl, add cookie butter, milk, vegetable oil and eggs, stir together by hand or with a hand held mixer until well combined.  Now add the dry ingredients to the wet ingredients and mix until just combined.
• Line 18 muffin cups with cupcake liners and use a large cookie scoop {or about ¼ cup} of batter to fill each tin ⅔ full. Bake in a preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out with only a few crumbs.  Cool in the pan for 10 minutes and then remove them from the pan and allow the cupcakes to cool completely.

Buttercream

• Using a stand mixer with the paddle attachment or a hand held mixer, beat the butter and cream cheese until well combined, about 3-4 minutes.  Scrape up and down the bowl, then add the confectioners’ sugar and vanilla.  Mix on low until the sugar is incorporated, then beat on medium high for another 3 minutes until the buttercream is smooth and creamy.  Finally, add in the crushed cookies and mix for another minute or until thoroughly combined.

Assembly

• Spread or pipe 2 tablespoons of buttercream on the top of each cooled cupcake. For the cookie butter drizzle, warm the cookie butter until it reaches a drippy consistency.  I melted mine in a small saucepan over low heat for less than one minute.  If the cookie butter gets too runny, you can let it cool a bit, which should thicken it up.  Then drizzle the cookie butter over the Biscoff cream cheese buttercream and top with a Biscoff cookie.