Chocolate Biscoff Cupcakes

CHOC BISCOFF CUPCAKES! Oh yeah 🤤
These cupcakes are filled with a Biscoff filling and topped with crunchy Biscoff biscuits.. and they are VEGAN!

CUPCAKES
120g applesauce/apple puree
275g coconut yoghurt
80g biscoff, melted
60g coconut sugar
60g caramel protein powder (I used @macr0mike )
90g GF plain flour
25g cocoa powder
1tsp baking powder
1/2tsp bicarb soda
FILLING:
50g biscoff spread
50g maple syrup
75ml almond milk
30g caramel protein powder
FROSTING:
150g dairy-free butter
65g biscoff spread
50g powdered sugar
30g caramel protein powder

METHOD:
preheat oven to 170°C and line a muffin tray with 10 cupcake cases.
To make the cupcakes, add the applesauce/apple puree, yoghurt, biscoff, and sugar to a large bowl and whisk until smooth.
add the protein, flour, cocoa, powder, baking powder and bicarb soda and fold until combined.
Divide the batter out evenly between the 10 cupcake cases. smooth out the tops and place in the oven to bake for 20mins. Set aside to cool.
To make the filling, add the biscoff, maple syrup and almond milk to a small bowl and whisk until smooth. add the protein powder and whisk again.
To make the frosting add the butter and biscoff to a medium bowl and beat together using a hand held beater.
Once combined add the sugar and protein and beat again until completely combined and light and fluffy. add the frosting to a piping bag and set aside.
once the cupcakes have cooled make a small well in the centre of each one. add 1-2Tbsp of the filling to each cupcake.
Pipe or spread the frosting on to each cupcake, top with some biscoff biscuit crumbs and enjoy!!