Method (Cake)

1. Preheat your oven to 180ºC fan and line the insides of a 6-8 loose base / push up cookie cup tin with grease proof paper. This helps prevent the cakes from sticking.
2. In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
3. In a large mixing bowl, sift the sugar, flour, coffee, baking powder and bicarbonate of soda. Mix well to combine. Add the oil into the ‘buttermilk’ and whisk to combine.
4. Add the wet ingredients into the dry ingredients and mix just to combine.
5. Equally pour the batter into the lined tins,  3/4 full. Level them out with the back of a spoon or offset spatula.
6. Place the cakes into the middle of the preheated oven and bake for around 20-25 minutes. You will know they’re is done when you put a knife or skewer down the middle of the cakes and it comes out clean and they’re springy to the touch. If batter comes off on the skewer, they needs more time to bake. To prevent burning, top the cakes with some greaseproof paper then return back into the oven.
7. Allow the cakes to cool in the tins for 10 minutes then carefully transfer them onto a cooling rack. Allow to cool fully before filling and frosting. You can even place the cakes in-to a sealed / airtight container once cool then frost the day after. It’s a very light sponge so be careful with it when removing from the tin.

Method (biscoff filling)

1. Fill a piping bag with a few tablespoons of biscoff spread and snip off the tip. Poke a hole down the mini cakes and pipe in some of the biscoff spread. You can make the hole with the end of a wooden spoon or knife.

Method (frosting)

1. In a large bowl or bowl of a stand mixer fitted with balloon whisk attachment, beat the dairy-free butter on medium speed for 2–3 minutes until light, pale and fluffy.
2. Add the cream cheese and beat just until combined and smooth. Do not over-mix – this keeps it stable.
3. Mix in the vanilla, and add icing sugar and Biscoff spread. Add the sifted icing sugar in batches, beating on low speed at first, then increasing to medium until smooth and fluffy. Adjust sweetness and thickness to taste.
4. Use an ice-cream scoop to scoop the frosting on top of the mini cakes. Use an ice-cream scoop with a similar size to the cakes. 
5. Decorate the cupcakes – Use a spoon to make a little hole in the top of the frosting (refer to video for example). 
6. Melt some biscoff spread and transfer to a piping bag. Pipe the melted biscoff spread into the hole.
7. Crush up and sprinkle some biscoff cookies over the buttercream and finish with a coffee bean (refer to photos for example).
8. Serve and enjoy!