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Cupcakes: Preheat your oven to 350°F.
Prepare a 12 count cupcake/muffin tin with liners. Set aside.
Place 3 Biscoff cookies in your food processor and pulse several times to reach a flour-like consistency. This will yield a shy ¼ cup of ground cookies. Alternately, you can crush the cookies in a zip top bag with a rolling pin.
In a medium bowl, whisk together all-purpose flour, ground Biscoff cookies, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium-high until light and fluffy, approximately 5 minutes. Scrape down bowl, add your egg and vanilla extract and mix until well combined.
With the mixer on low, add the flour mixture and buttermilk in three alternating additions, beginning and ending with the dry, being careful not to over mix your batter.
Place 2 tablespoons of batter in each cupcake liner and bake for 18-20 minutes, or until a cake tester comes out clean or with a few moist crumbs. Allow cupcakes to cool in the pan 5-10 minutes, then move to a wire cooling rack to cool completely.
Once cool, spread the top of each cupcake with a thin layer of cookie butter spread.
Cookie butter Swiss meringue buttercream: Wipe the bowl and whisk for your stand mixer with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.
Whisk egg whites, sugar and salt in the bowl of your stand mixer. Whisk and heat mixture over a saucepan of simmering water until hot to touch, sugar is fully dissolved (you should not feel any granules when rubbed between your fingers) and it’s a bit frothy, approximately 3 minutes.
Remove the bowl from the saucepan and wipe the bottom dry. Place on your stand mixer and whisk on medium-high (8 on a Kitchen Aid stand mixer) until the mixture is cool and the meringue holds a stiff peak (the bottom of your bowl should also be cooled), approximately 5-10 minutes.
Switch to the paddle attachment, reduce the speed to medium (4-6 on a Kitchen Aid stand mixer) and add the butter, one tablespoon at a time, letting the butter fully incorporate before adding more. ** Once all butter is incorporated, scrape down sides of the bowl, add cookie butter spread and vanilla and whip until a thick, whipped consistency is reached.
Fill a piping bag fitted with the tip of your choice, I used a Wilton 1M, and pipe the frosting on top of the cookie butter spread layer of each cupcake. Crumble an additional Biscoff cookie and sprinkle it over the tops of the buttercream, if desired.