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

In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt. Whisk until consistent.

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

Gradually pour the wet ingredients into the dry mix, stirring gently until just combined.

Fill each cupcake liner about two-thirds full with batter, then add a dollop of Biscoff spread in the center.

Bake for 18-20 minutes, until a toothpick comes out clean.

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