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1
For the cupcakes:
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2
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.
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3
Preheat oven to 350 F. Line 10 cups of a 12-cup muffin tin with paper liners and set aside.
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4
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.
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5
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.
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6
Fill prepared muffin cups two-thirds full of batter. Bake 17-20 minutes until light and fluffy or a cake tester comes out clean.
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7
Remove from the oven and cool the cupcakes in the pan for 10 minutes. Then transfer to a wire rack and cool completely.
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8
For buttercream frosting:
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9
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 1/2 - 2 tablespoons. Blend in the 1 1/2 tablespoons of Biscoff spread.
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10
Once cupcakes are cooled, spread cupcakes with frosting or frost using a #12 piping tip. Sprinkle with crushed cookies, if desired, and serve.
