Preheat and prepare the pan

• Preheat the oven to 180 °C.
• Line the muffin pan with cupcake liners.

Make the banana cupcake batter

• Whisk the flour, baking powder and salt together.
• Beat the butter and granulated sugar until pale and fluffy.
• Add the eggs and vanilla, then mix in the mashed bananas and milk.
• Fold in the dry ingredients until just combined.

Bake the cupcakes

• Divide the batter between the cupcake liners.
• Bake until a skewer comes out clean.
• Cool completely on a rack.

Fill with cookie butter

• Core the center of each cooled cupcake.
• Fill each hollow with Biscoff cookie butter.

Whip the banana pudding frosting

• Whip the cold heavy cream with the pudding mix and powdered sugar until stiff peaks form.
• Fold in a spoonful of cookie butter for flavor.

Frost and decorate

• Pipe the pudding frosting over the filled cupcakes.
• Drizzle with melted cookie butter and sprinkle with crushed Biscoff cookies.