There is no such thing as too much Biscoff. This recipe uses the cookie based spread both in the cupcakes and in the frosting. The cupcake batter also contains flour, sugar, sour cream, cinnamon, salt, canola oil, eggs and vanilla extract. Once they have baked and had a chance to cool, top them with the homemade Biscoff buttercream frosting that is described here. The results will be unforgettably tasty and quite delicious!
Source Picky Palate