The crunchy aspect of the Biscoff spread in the frosting lends it a wonderful mouthfeel, and I have to admit, while the cupcake itself was good, I sort of felt its sole purpose was to just hold the amazing frosting.
Note: This recipe makes a lot of frosting, enough to pipe a relatively large amount onto each cupcake. Should you choose to simply spread icing on cupcakes, you can halve the ingredients and make less.
Using an electric mixer, cream together Biscoff and butter on medium speed until light and fluffy. Slowly add the powdered sugar. Add the vanilla bean paste and combine thoroughly. Add the cream 1 tablespoon at a time until the frosting is very light and fluffy.
Preheat the oven to 350 degrees.
Using an electric mixer, cream together the Biscoff, butter, and sugar on medium speed until light and fluffy. Add the eggs and vanilla bean paste, and mix just to incorporate. In another bowl, whisk together the flour, baking powder, and salt. Mix until just combined. Add the buttermilk. Line 12 muffin cups with cupcake liners and divide the batter evenly into the cups.
Bake until the tops are firm and a toothpick inserted into the center of a cupcake comes out easily, about 16-20 minutes. Cool completely on a wire rack before frosting.
Using a large serrated icing tip, pipe the frosting onto the cupcakes. Garnish the cupcakes with the cookies.