Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and line a cupcake tin with paper cases
Mix together the butter and light brown sugar, ideally using an electric mixer, until smooth
Add the eggs and milk and whisk well
Then gently whisk in the self raising flour and cocoa powder until just combined
Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Put them on a rack to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
Fill the holes with the Biscoff spread. You can warm it in the microwave first for 15 seconds to make it easier to pour
Make the buttercream by mixing together the butter and Biscoff, then add the icing sugar and milk, and mix until smooth. For best results, use an electric mixer. If the buttercream is too stiff, you can add a little more milk
Spread or pipe the buttercream on top of the cupcakes
Melt the dark chocolate and drizzle it over the buttercream, either using a spoon or a piping bag
Then add a chocolate dipped Lotus biscuit on each cupcake. Make sure only the chocolate covered section of the biscuit touches the buttercream, otherwise the biscuits will go soft from the moisture of the buttercream
Store in an airtight container in a cool place and eat within 3 days
Notes
re all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used a baking spread for the cupcakes and unsalted butter for the buttercream.
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