Obtain the crumbs by processing the cookies in a food processor. You can also put them in a ziplock bag, and smash the biscuits with a rolling pin. I also like to put the cookies in a bowl, and use a pestle to crush the cookies.

In a bowl, mix the biscoff crumbs, brown sugar, melted butter, and cinnamon. Stir to combine. Set aside.

Pre-heat the oven to 350ºF, and line 14 cupcake tins with cupcake liners. If using a jumbo pan, you will be able to make 6 to 8 cupcakes.

Next, sift or whisk the flour, baking powder, baking soda, and salt together in a bowl. Set aside.

In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed, for about 1 minute. You can use a stand mixer, or a hand mixer.

Add the granulated sugar, and brown sugar, and beat for another 1 to 2 minutes, until creamy and fluffy. Scrape the sides of the bowl as necessary.

Add the eggs, one at a time, mixing each egg until combined before adding the next.

Add the vanilla extract and stir to combine.

Add half of the milk and mix.

Now add half of the flour mixture to the bowl and mix to combine.

Pour the rest of the milk in and stir.

Finally, add the last bit of flour and mix to incorporate. I like to finish mixing with a spatula instead of the mixer, in order to not over-mix the flour with the batter which could result in dry and tough cupcakes later.

Place about 1 tablespoon of the Biscoff Crumb on the bottom of each cupcake cavity.

Pour about 1.5 tbsp of batter on top of the crumb. Spoon another tablespoon of biscoff biscuit crumb on top. Top with another 1 to 1.5 tbsp of batter, until the cupcake cavity is 2/3 of the way full.

Pour another couple of teaspoons of crumb on top of the batter.

Use a toothpick to gently swirl the batter.

Bake for about 18 minutes. Start checking if the cupcakes are baked at the 15 minute mark, and keep baking and checking as necessary.

To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking.

Let the cupcakes cool down before filling and frosting.

To make the Biscoff Buttercream Frosting, beat the butter and cream cheese for 2 minutes. Add the cookie butter, beat for another minute.

Add the powdered sugar, salt, vanilla, and heavy cream to the bowl.

Mix on low to combine.

Place the frosting in a piping bag fitted with the piping tip of your choice. I used a 4B.

Use an apple corer, or a spoon to remove the center of each cupcake.

Spoon or pipe the Lotus Biscoff Spread in the center. It's much easier and less messy to pipe the cookie butter.

Pipe the frosting on top of the cupcakes.

Melt 3 tablespoons of speculoos cookie butter in the microwave, microwave for 5 second intervals. Drizzle the butter over the frosted cupcakes. You can use a spoon or, again a piping bag with the end snipped.

Place half of a cookie on top of the cupcakes and sprinkle them with the Biscoff cookie crumbs.

Store the cupcakes in the fridge for up to 4 days, in an airtight container. You can freeze them for up to 2 months.