• Pre heat oven to 180℃ / 350℉. Grease the cupcake liners with butter or oil 12 cupcake tins.
• Mix together the almond milk and apple cider vinegar and set aside. This will curdle and become the vegan buttermilk.
• In a large bowl, add flour, baking soda, sugar, and salt, and mix (use a sieve if needed). This is your dry mix.
• Melt the butter in the microwave for 20 to 30 second (ensuring no lumps but don't make it overly hot) and then add to the vegan buttermilk, coconut oil and mix until combined. This is your wet mix.
• Crush to biscoff biscuits using a food processor or a rolling pin.
• Pour the wet mix into the dry mix and mix until combined. Add the crushed biscoff Biscuits and fold the crumbs into the batter.
• Pour the batter into the cupcake liners in a cupcake tray. Bake for 15 to 20 minutes.

Biscoff Buttercream Frosting

• Using an electric whisk, beat the vegan butter until whipped into a soft and fluffy consistency.
• Slowly add the icing sugar and almond milk (a little at a time), whilst whisking.

Assembly

• Remove the cupcakes from the oven and let cool.
• Using a small spoon, cut a small deep piece of the top of the cupcake off (you need to place this back).
• Take 1 teaspoon of biscoff spread and place it inside the cupcake hole that has been created. Place the top of the cupcake back on the cupcake
• Top each cupcake with the butter cream frosting and decorate with 1 whole biscoff biscuit on top!