IBIS recipe: Chocolate spice cupcakes with cinnamon cream and speculoos crunch

Ingredients

• 2 IBIS Finn Brød (130 g)
• 85 g ground hazelnuts
• 1 teaspoon cinnamon
• 1 pinch of ground cloves
• 2 tbsp baking cocoa
• 100 g flour
• 1 tsp baking powder
• 4 eggs
• 1 pinch of salt
• 150 g sugar
• 100 ml milk
• 200 g cream
• 1 sachet of vanilla sugar
• 100 g crème fraîche
• 4 speculoos
• Paper cups for the muffin tray
• Gold sugar decoration