Biscoff Cupcakes with Biscoff Buttercream

For the cupcakes:
Melt 6 ounces of butter (in the microwave or in a saucepan over low heat) and once melted, set aside until it starts to solidify again. You want it still pourable but not still totally melted.

Preheat oven to 350 F. Line 10 cups of a 12-cup muffin tin with paper liners and set aside.

In a large mixing bowl, combine all the cake flour, granulated sugar, baking powder and salt. With the mixer on low, gradually add the melted butter and all the heavy cream.

Add 1 teaspoon of vanilla and eggs, one at a time. Mix only until combined to make sure that the cupcakes stay light and fluffy. Gently stir in the 3 tablespoons of Biscoff spread till it’s evenly incorporated.

Fill prepared muffin cups two-thirds full of batter. Bake 17-20 minutes until light and fluffy or a cake tester comes out clean.

Remove from the oven and cool the cupcakes in the pan for 10 minutes. Then transfer to a wire rack and cool completely.

For buttercream frosting:
Cream together the 4 tablespoons of butter and confectioners’ sugar. Add 1 teaspoon of vanilla. Then add the milk 1 tablespoon at a time until smooth and creamy, should be around 1 ½ – 2 tablespoons. Blend in the 1 1/2 tablespoons of Biscoff spread.

Once cupcakes are cooled, spread cupcakes with frosting or frost using a #12 piping tip. Sprinkle with crushed cookies, if desired, and serve.