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

In a large mixing bowl, sift together all-purpose flour, cocoa powder, baking powder, sugar, and salt.

In another bowl, blend the eggs, milk, and vegetable oil until fully integrated and slightly frothy.

Pour the wet mixture into the dry ingredients, gently folding them together with a spatula until just combined.

Spoon the batter into the cupcake liners halfway, add a dollop of Biscoff cookie spread in the center, then top with additional batter.

Bake for 18-20 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove from oven and let cool for 5 minutes before transferring cupcakes to a wire rack to cool completely.