Chocolate Speculoos mini cupcakes

These are pretty quick & easy. This is partly because they're mini, so they take half the time to cook (and to cool!), compared to regular cupcakes. It's also because you use pre-made speculoos spread instead of having to make icing. Yippee!
If you're not familiar with it, speculoos is a caramelised biscuit, and it's delicious.

I just use my regular chocolate cake recipe for the cupcakes, which is...

1. Mix the following in a large bowl:

• 4oz plain flour
• 4oz caster sugar
• 4oz dairy-free margarine
• Egg replacer for 2 eggs
• 1 rounded teaspoon (tsp.) of baking powder
• 1.5 heaped tablespoons cocoa powder
• 1 tsp. vanilla extract
• 1 tsp. almond or chocolate extract
• Generous pinch cinnamon

2. Gradually add unsweetened soya milk, stirring well with a fork, until it becomes a thick batter of about the consistency of custard. This should be from 3/4 of a cup to about 1.5 cups of soya milk.

3. Spoon the mixture into mini baking cases, filling to 3/4 full. Use a mini cake pan, or silicone cups, to help them cook more evenly and retain their shape.

4. Bake at 180°C for 12-14 minutes.

When they're fully cooled, spoon a healthy dollop of speculoos spread on top of each and sprinkle with grated/curled dark chocolate. I topped these with mini spiced biscuits I got in the Netherlands, but you can always use large broken chunks of speculoos biscuits.

Jen x