First prepare the eggnog: beat the eggs with the sugar (in a container suitable for cooking in a bain-marie) until a light and frothy mixture is obtained, then add the liqueur.
Cook in a water bath, stirring, until a smooth and thick cream is obtained.
Let it cool completely (you can speed up the process by immersing the container in a bowl full of ice and stirring occasionally, as long as you are careful not to let the water from the ice melt into the cream).
When the eggnog is cold, stir in the philadelphia and mix well.
Finely chop the biscuits and add them to the melted butter.
Use the biscuit mixture to line the bottom of the molds, compacting well, then fill the biscuit shells with the eggnog cream.
Bake for about 10 minutes in a preheated convection oven at 180 ° C (they don't have to bake at all, they just have to lightly brown the surface).
Let cool completely, then put in the fridge for at least 2 hours.
Eggnog cupcakes are ready, sprinkled with bitter cocoa and served.
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