• Preheat oven to 325° F (162° C). Prepare muffin tins with cupcake liners or use cake cups on a jelly roll pan.
• Place Biscoff or Speculoos cookies in a food processor or blender and pulse until the cookies are finely ground and resemble flour.
• In a medium-sized bowl, combine the dry ingredients: cookie crumbs, flour, baking powder, baking soda, and salt. Whisk until ingredients are well-blended.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until light and fluffy. Add the eggs, one at a time, scraping after each addition. Beat well until fluffy.
• With the mixer on low speed, add 1/3 of the dry ingredients, then ½ of the buttermilk, then 1/3 dry ingredients, then the rest of the buttermilk. Scrape the edges and bottom. Then add the last of the dry ingredients. Mix on low until just combined. Stop and scrape the sides and bottom and fold into the batter until mixed.
• Fill each cupcake liner ½ to ⅔ full (lean toward the side of ⅔ full).
• Bake at 325° for 18-22 minutes or until top of cupcake bounces back when touched.

Biscoff Cream Filling:

• In a stand mixer fitted with a paddle attachment, beat the butter and Biscoff or Speculoos spread on medium speed until light and fluffy. Gradually add the powdered sugar and beat for 2-3 minutes. Place in another bowl and cover until ready for use.

White Chocolate Buttercream:

• In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth. If needed, heat the mixture for another 20-30 second and stir until the chips are melted. Set aside.
• In a stand mixer fitted with a paddle attachment, cream the butter on medium-high speed for about 2 minutes or until the butter is fluffy and light in color.
• Slowly add the white chocolate (which should still be warm) while mixing on medium-low speed. Using warm white chocolate softens your butter a little, but is necessary or the butter would harden the white chocolate in the mixing process. If your frosting feels too soft after it’s all mixed together, just refrigerate it enough to harden it up again.
• With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides and bottom of the bowl.
• Add the vanilla and increase the speed to medium-high for 5 minutes, until the texture is light and fluffy.
• Use a wooden spoon or silicon spatula to stir the buttercream to get all the air bubbles pressed down.

White Chocolate Drip:

• In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth. If needed, heat the mixture for another 20-30 second and stir until the chips are melted. Put warmed chocolate mixture into a drip bottle or a disposable cake decorating bag or a Ziploc bag so it’s ready to “drip” on the decorated cupcakes.

Assembly and Decorating:

• With a cupcake corer or a spoon or a knife, cut a hole into the center of the cupcake that doesn’t reach all the way to the bottom. Fill a disposable cake decorating bag or Ziploc bag with the filling. Cut off the end and squeeze filling into the holes in the center of the cupcakes.
• Use cake decorating bag and tip (Wilton 1M) to decorate tops of cupcakes with the White Chocolate Buttercream. Start on the top outside edge of cupcake and swirl around the entire edge, then continue to swirl into the center until the buttercream resembles a soft serve ice cream cone.
• Extra décor: Drizzle White Chocolate Drip in a swirl on the White Chocolate Buttercream. Tuck a half Biscoff/Speculoos Cookie into the buttercream before the White Chocolate Drip hardens.