INGREDIENTS:
For the Buttery Biscoff Base:
100g crushed Lotus biscuits (also called cookie butter in certain countries)
15g melted butter
1 tsp golden syrup
For the sponge:
125g self raising flour
100g caster sugar
25g dark brown soft sugar
1/4 tsp bicarbonate of soda
pinch of salt
125g soft butter
2 lg eggs
1.5 tbsp milk
For the filling:
100g double/heavy cream
generous tablespoon of Lotus Biscoff spread or cookie butter of your choice
For the Swiss Meringue Buttercream:
2 egg whites (use large eggs and free-range if possible)
150g caster sugar
200g chopped unsalted butter, soft
1/2 tsp vanilla extract
75g slightly warmed Biscoff Spread
HOW TO:
To make the biscuit base, blend the biscuits then add the butter and the golden syrup and mix until it gets to a consistency where it will stick together. Press it into the cupcake case with a rolling pic. 
For the sponge, sieve the flour, both sugars, salt and bicarbonate of soda into the mixer. Then add the butter and the eggs and turn the mixer on medium power for 1-2 mins, until all combined. Reduce speed to add the milk then increase it to medium again for just another 30 seconds or so and scoop the mixture into the cupcake case. Bake at 170C for 22 mins.Once the cupcake is ready and cool, 
use an apple corer to remove the centre of the cake and pipe in the filling, which is simply the cream mixed with Biscoff spread. 
Now onto the Buttercream - Whisk in the egg whites and the sugar over bain-marie (using the mixer bowl over a pan with a small amount of water). Keep whisking in low heat until the mixture is no longer grainy. Remove from the hob and put it in the mixer for about 10 mins on medium / high speed. Reduce the speed and start adding butter, slowly. Once all is combined, add the vanilla extract and beat in the mixer for a few more seconds. Finally, warm up the Biscoff spread to help incorporate it into the mixture easily and fold it in with a spatula. Put in a piping bag and add to the top of the cake.
If you wish, you can also drizzle warmed Biscoff spread on top of the buttercream and add half a Lotus biscuit on top for decoration. 
Notes: 
- If you find that there is a little bit of a flavour overload, it might be worth skipping one of the steps - in which case, I’d remove the filling.

 - Also, if you don't have a stand mixer, you can always use a handheld one. 

My Personal Score: 7/10