Biscoff S’mores Cupcakes

Preheat and Prepare:

1. Preheat your oven to 350°F (175°C).
2. Line a muffin tin with 12 cupcake liners.

Make the Cupcake Base:

1. In a large mixing bowl, beat the butter, light brown sugar, and granulated sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Mix in the Biscoff spread until well combined.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix in the vanilla extract.
6. Divide the batter evenly among the cupcake liners.

Bake:

1. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
2. Allow the cupcakes to cool completely on a wire rack.

Fill the Cupcakes:

1. Once cooled, use a small knife or a cupcake corer to remove the center of each cupcake.
2. Fill each hole with a spoonful of Biscoff spread.

Prepare the Ganache:

1. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer.
2. Remove from heat and pour over the chocolate chips in a heatproof bowl.
3. Let it sit for a few minutes, then stir until smooth and glossy.
4. Allow the ganache to cool slightly before using.

Top the Cupcakes:

1. Spoon or pipe the ganache over each filled cupcake.
2. Top with toasted mini marshmallows and sprinkle with crushed Biscoff cookies.

Serve and Enjoy:

1. Enjoy these cupcakes immediately, or store them in an airtight container for up to 3 days.