Chocolate Biscoff cupcakes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 170°C, gas mark 3; line a 12-hole cupcake tin with paper cases. In a bowl, use a fork to whisk together the flour, cocoa powder, baking powder and salt.

Step 2

In large bowl, use an electric hand mixer to beat together the 55g butter and the caster sugar for 2 minutes. Beat in the egg, then beat in the dry ingredients until just combined. Finally, beat in the milk and vanilla until you have a smooth mixture. Divide evenly between the cases and bake for 20 minutes. Cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Step 3

For the buttercream icing, roughly chop half of the Cadbury Biscoff, then tip into a heatproof bowl and set over a pan of barely simmering water to melt, stirring occasionally. Once melted, set aside to cool for 5 minutes.

Step 4

In a large bowl, beat the softened butter and icing sugar with an electric hand mixer for 2-3 minutes until light and combined, then beat in the cocoa powder. Finally, beat in the cooled melted chocolate. Pipe or spoon the buttercream over the cooled cupcakes. Finely chop the remaining Cadbury Biscoff and sprinkle over the buttercream.