Instructions

• Preheat the oven to 180°C / 350°F. Grease and line a 12-count muffin tin with liners; set aside.
• In a large mixing bowl, whisk together the dry ingredients: 1 1/2 cups all purpose flour, 3 tablespoons cocoa powder, 1 cup sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
• In a separate bowl, combine the wet ingredients: 1 teaspoon vinegar, 5 tablespoons oil, and 1 cup water; whisk briefly to combine.
• Pour the wet ingredients into the dry ingredients and mix until you have a smooth, lump-free batter. Do not overmix.
• Divide the batter evenly among the 12 liners, filling each about two-thirds full. Bake for 15–18 minutes, or until a skewer inserted into the center of a cupcake comes out clean.
• Remove the cupcakes from the oven and let them cool in the tin for 5–10 minutes, then transfer them to a wire rack to cool completely.
• Make the frosting: in a large bowl, beat 1 cup softened butter until smooth. Add 3/4 cup Biscoff spread and beat until combined. Gradually add 3 cups powdered sugar, then add 3 tablespoons milk and beat until the frosting is light and fluffy. If the frosting is too thick, add extra milk to reach the desired consistency.
• Use a small knife to cut a small hole or cone out of the top of each cooled cupcake, almost reaching the base, creating a small cavity.
• Spoon or pour 1 tablespoon of the 3/4 cup caramel into each cupcake cavity.
• Transfer the Biscoff frosting to a piping bag and pipe the frosting over each cupcake (or spread with a knife). Serve immediately.