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- Biscoff Cupcakes – Adapted from the Food Librarian’s Biscoff Speculoos Cookie Butter Bundt
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp salt (I only used ½ tsp)
- 2 ½ cups sugar
- 1 cup (2 sticks of unsalted butter), at room temperature
- 1 cup of Biscoff
- 4 eggs, room temperature
- ½ cup milk
- Simple Syrup
- Chocolate Biscoff Ganache -Adapted from a Beautiful Bite
- 6 oz semisweet chocolate
- 4 oz milk chocolate chips
- 1/3 cup Biscoff
- ¾ cup heavy cream
View Full Recipe at Sweet Sensations
