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cupcake with speculaas and coffee filling

ingredients for 6 cupcakes:

For the cupcakes

- 160 g butter, at room temperature

- 60 g sugar

- 1 egg, at room temperature

- 60 g self-rising flower

- 1 tbsp milk

For the filling and the cream:

- 40 Lotus speculaas

- 1 cup of hot coffee

- 100 g margarine

- 100 g powdered sugar

First you are going to make the cupcakes.

Preheat the oven to 180°C.Beat 60 g butter and the sugar with a mixer at medium speed to a smooth mass. Add the eggs and mix the batter well. Gradually add the flour and keep mixing, so that the flour is absorbed well. Finally add the milk and mix well for another 1 minute with the mixer at medium speed until a light batter is formed. Line a baking tin for cupcakes with 6 paper moulds. Fill these two thirds with the batter using a spoon or piping bag. Bake the cupcakes in the oven for 20 minutes. Let the cupcakes cool down completely afterwards. Make a hole in the middle of each cupcake with an apple drill. Do not go to the bottom, otherwise the filling will run out.

Now you are going to make the filling and the cream. Put the speculaas in a bowl and pour over the hot coffee. Stir well until the cream is creamy; add some coffee if the mixture is too thick. Carefully spoon half of the biscuit cream into the cupcakes. Cut off the top of the removed part of the cupcakes and close the cupcakes with it. Beat the remaining 100 g butter and the margarine lightly. Gradually add the icing sugar and whisk for at least 10 minutes until creamy. Add the rest of the speculaas cream to the butter and mix together on a low setting. Put the speculaas butter cream in a piping bag and sprinkle on the cupcakes. If necessary, finish off with speculaascrumble or crumbled speculaas.