Preheat your oven to 180C/160 Fan/350F and get 12 cupcake cases ready!
Beat the butter with the light brown sugar until fluffy
Add in the eggs and flour and beat again until combined!
Using an ice-cream scoop (to make it the same amount per cupcake) dollop into the cupcake cases
Bake in the oven for 17-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch – Leave to cool.
Buttercream
Beat the butter with an electric mixer for a couple of minutes to loosen it.
Add the icing sugar on a slow speed until it is combined then speed the mixer up and mix for 3-4 minutes until thoroughly combined and smooth.
Add the biscoff to the buttercream and continue mixing. If needed, add in the boiling water. Keep on beating for 5 minutes until whipped!
Decoration
Pipe the buttercream onto the cupcakes – I used a 2D closed star piping tip!
Add on a biscoff biscuit, and some biscuit crumbs.
Enjoy!
Notes
I have used this cupcake recipe for a few of my cupcakes on here, and the same rules still apply of being careful not to over bake the cakes or you might lose the light texture!