🍰🌟🍫Amazing Oreo Cupcakes Recipe! 🍰🌟🍫

INGREDIENTS For the cupcakes 6 Oreo biscuits 115 g unsalted butter, softened 115 g caster sugar ½ tsp vanilla extract 100 g self-raising flour 20 g cocoa powder 2 large eggs, beaten 1 tsp milk For the frosting 50 g butter, softened 80 g cream cheese, cold 175 g icing sugar 6 Oreo biscuits To decorate 11 mini Oreo biscuits

METHOD 1. For the cupcakes: preheat oven to 180C/160 fan/gas 4. Line a muffin tin with 11 paper muffin cases. Separate the Oreos and place half into the bottom of each case, with any cream filling facing upwards.

2. Cream together the softened butter and caster sugar, along with the vanilla extract, until pale and fluffy. 3. Sift in the flour and cocoa powder. Add the two beaten eggs and mix well, taking care to stop once all of the dry ingredients are incorporated. Add the milk and beat briefly to combine.

4. Divide the mixture evenly between the cupcake cases. Bake for 22-25 minutes. 5. For the frosting: place the six large Oreos into a food processor and whizz into crumbs. Alternatively, place the cookies into a plastic food bag and smash with a rolling pin. Set aside. 6. Rub the softened butter into the icing sugar using the back of a wooden spoon. Do the same with the cream cheese.

7. Once the icing sugar has been incorporated, whisk with an electric mixer until light and fluffy. 8. Gently fold the Oreo crumbs into the frosting, being careful not to over mix. If the frosting is a little runny at this stage, place in the fridge to chill for 15 minutes. 9. To decorate: cover each cupcake with the frosting and finish with a mini Oreo.