Pre heat the oven to gas mark 6 and line a cupcake tray with cases
Cream together the butter and sugar then add the eggs on at a time until fully incorporated.
Sieve in the flour and fold in until completely combined then add the biscoff spread and mix in until fully incorporated.
Evenly fill the cupcake cases with the mixture and bake in oven for 20 minutes or until golden brown.
Once cooked remove from oven and leave to cool in the tray for 5 minutes then remove and leave to cool on a cooling rack.
Once the cupcakes have cooled, using a cupcake corer. Core each cupcake and fill the hole with more biscoff spread then add the cake top back into the cupcake.