preparation

Put the butter and powdered sugar in a mixing bowl and mix until creamy with the beater of the hand mixer. Break/grind 4 speculoos biscuits into small pieces. Carefully stir in the cream cheese, speculoos biscuits and speculoos spice. Store the cream in the refrigerator until ready to use.

Preheat the oven to 180 °C top/bottom heat. Cream butter and sugar in a mixing bowl. Stir in the eggs one at a time. Mix in the flour, baking powder, cocoa, salt and myAROMA cinnamon. Stir in the flour mixture, pour the mixture into 12 muffin cups and bake in the oven for about 20 minutes. Allow muffins to cool completely. Then pour the cream cheese cream into a piping bag and pipe it onto the muffins using even circular movements. If desired, sprinkle speculoos seasoning on the topping. Cut 3 speculoos cookies into quarters and decorate cupcakes.