Biscoff Coffee Cupcakes

First, make the cupcakes. Preheat the oven to 180°C/Gas Mark 4.

Beat the butter and the sugar in a food mixer on a medium speed until creamy. Add the egg and blend the mixture thoroughly. Gradually add the flour and continue blending so that the flour is completely absorbed.

Finally, add the milk and blend the mixture for another minute at medium speed until you have a light mixture.

Put 6 paper cases in a cupcake mould. Fill them two-thirds full with the mixture, using a spoon or piping bag.

Bake in the oven for 20 minutes, then let the cupcakes cool completely.

Use an apple corer to make a hole in the middle of each cupcake, but do not go right to the bottom, otherwise the filling will drop out.

To make the cream filling, put the Biscoff biscuits in a bowl and pour over the warm coffee. Stir vigorously until the texture is creamy. You may need to add a little more coffee if the mixture is too thick.

Carefully add half the Biscoff cream to the centres of the cupcakes. Cut a thin slice off the part of the cupcakes that you have removed and put it back onto the cupcakes.

Lightly beat the butter and the margarine. Gradually add the sifted icing sugar and beat for at least 10 minutes until creamy.

Add the rest of the Biscoff cream to the butter and blend with the machine on a low setting.

Put the blended Biscoff buttercream into a piping bag and pipe onto the cupcakes. Garnish with crumbled Biscoff biscuits, if you wish.