3 Eggs large
1 tbsp Milk
25 g Cocoa powder
150 g Self raising flour
For the filling
140 g Biscoff spread
For the buttercream
150 g Butter softened, unsalted
300 g Icing sugar
200 g Biscoff spread
1 ½ tbsp Milk
For decoration
12 Lotus biscoff biscuits
60 g Dark chocolate to coat the biscuits
20 g Dark chocolate for drizzling over the cupcakes
Instructions
Make the chocolate dipped biscuits first so you can leave them to set. Melt the dark chocolate and dip the biscuits in, place on baking paper and leave to set
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