Now let's see how to make Oreo cupcakes; preheat oven the 180°C/ 160°C Fan/Gas Mark 4. Line a 12 hole muffin tray with cupcake cases.
Place the flour, Baking Powder, Bicarbonate of Soda, Cocoa Powder and Sugar in a large bowl and mix together. Make a well in the centre.
In a separate bowl mix together the eggs, milk, oil and Vanilla Extract. Pour the wet mixture into the well in the centre of the dry ingredients and gently begin the fold together. Mix together until all combined and your mixture is smooth.
Divide the mixture evenly between the 12 cupcakes cases. Bake the cupcakes for 15 -20 minutes until risen and when a skewer is inserted into the centre of a cupcake it comes out clean. Leave to cool in the tin for 10 minutes and then remove from the tins and place on a wire rack to cool completely.
Set 12 full oreo biscuits aside, crush up the remaining oreo biscuits to a fine crumb. Stir the crushed up oreos into the cream cheese icing.
Place the buttercream in piping bag a snip a 1cm hole off the end.
Pipe a swirl of buttercream onto each cupcake and finish with an oreo biscuit placed on top of the cupcake – place the oreo biscuits on just before serving as they soften in the buttercream.
Pop the butter and icing sugar into a large bowl and beat together using an electric hand whisk or freestanding mixer with the beater attachment, until smooth and combined – make sure there are no lumps of butter. Pop in the Vanilla Extract and cream cheese and beat together until you have a lovely light and fluffy buttercream.