Preparation Steps

• Preheat the oven to 350°F. Line a 12-cup cupcake pan with cupcake liners.
• In a mixing bowl, beat the softened butter and soft brown sugar together on high speed until light and fluffy.
• Add the eggs one at a time, beating well after each addition until the mixture is light and voluminous.
• In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add to the wet mixture and beat on low speed until just combined.
• Divide the cupcake batter evenly among the prepared cupcake liners.
• Bake for 18 minutes or until cupcakes have risen and are pale golden brown. Remove from oven and let cool completely.
• Warm 12 teaspoons of Biscoff spread slightly in the microwave to soften. Core the center of each cooled cupcake and fill each hole with 1 teaspoon of the warm Biscoff spread.
• To prepare the buttercream, beat the softened butter in a mixing bowl until creamy. Gradually add powdered sugar half a cup at a time and beat until fully combined and fluffy.
• Add 1 cup of Biscoff spread to the buttercream and beat at medium-high speed for 5 minutes until light and smooth.
• Add boiling water to the buttercream and beat on low speed to achieve a smooth, pipeable consistency.
• Pipe swirls of Biscoff buttercream onto each cupcake using a star nozzle.
• Warm the remaining 4 tablespoons of Biscoff spread until pourable, then drizzle over the frosted cupcakes. Top each with one Biscoff cookie.
• Enjoy your delicious cookie butter cupcakes!