Preheat an oven to 170⁰C (150⁰C fan).Melt the butter and chocolate together, add in the coffee, stir and set aside to cool slightly.In a cake mixer on medium-high speed, whisk the eggs and sugar for 5 minutes or until thick and creamy.Pour the slightly cooled chocolate mixture into the egg mixture and fold gently.Sift in the flour and cocoa and gently fold with a metal spoon. Add the stuffing items and gently fold again.Spoon the batter into muffin cases, add spoonfuls of Lotus Biscoff spread (or caramel) and top with batter.Bake for 25-30 minutes, be sure not to over-bake – you want a nice fudgy texture.Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.Reprinted with permission from Sadie’s Bubble of Yum. Follow on Instagram.