I'm proud to say that I've joined the Biscoff party and I've even bought the cookies from my grocery store when I'm not traveling. Turns out they are just as delicious on the ground as they are at 20,000 feet - and they're cheaper to buy in the store than an airline ticket.
As if these little gems needed any more adornment, they also sell dark chocolate covered biscoff cookies! DARK CHOCOLATE BISOFF!!! Can we just take a moment to absorb the magnitude of that? At the risk of overwhelming you completely, I feel like it's my responsibility to mention that you can also buy biscoff cookies that have been ground them into a smooth, creamy spread. Biscoff spread is sold at most major supermarkets and it is AMAZING! Naturally, I had to use it to create a Biscoff cupcake. I added the spread to the cake batter and to the buttercream and topped the whole creation with a Biscoff cookie.
1/4 cup butter, room temperature
1/2 cup Biscoff spread
1 cup sugar
1 1/2 teaspoons vanilla
1 1/2 cups flour
1 1/4 teaspoons baking powder
1/3 cup milk
Biscoff buttercream (Vanilla buttercream with 1/2 cup biscoff spread swirled in)
Cream butter, biscoff and sugar.
Beat in eggs and vanilla.
Beat in dry ingredients, alternating with milk.
Scoop into paper lined cupcake pans.