Preheat your oven to 350°F (175°C) and line a cupcake tray with cupcake liners.

Sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt in a large mixing bowl.

In a separate bowl, whisk together the eggs, milk, and vegetable oil until well combined.

Gradually pour the wet mixture into the dry ingredients, stirring gently with a spatula until just combined.

Spoon the batter into the lined cupcake tray, filling each liner halfway and adding a teaspoon of Biscoff spread before topping with more batter.

Bake the cupcakes for about 18-20 minutes, checking for doneness with a toothpick.

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.