Oreo cupcakes with cream cheese truffle frosting

Ingredients for 1 servings:

• 300 g flour
• 2 tsp baking powder
• ½ tsp salt
• 200 g sugar
• 100 g butter, room temperature
• 2 packets of vanilla sugar
• 3 eggs, room temperature
• 160 ml milk
• 10 Oreo cookies
• 200 g white chocolate
• 300 g cream cheese, e.g. Philadelphia
• 75 g butter, very soft

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 48 minutes

Cream with white chocolate, approx. 24 cupcakes

Roughly crush the Oreo cookies in a freezer bag with a rolling pin and set aside. Line two 12-piece muffin tins with paper baking cups. Preheat the oven to 180°C fan/200°C top/bottom heat. In a bowl, combine the flour, baking powder, and salt. In a larger bowl, mix the sugar, vanilla sugar, and butter with a mixer until the mixture is white and fluffy. Then add the eggs one at a time and beat well until well incorporated. Then alternately stir in the flour mixture and the milk, finally briefly mixing in the Oreo crumbs. Fill each muffin tin no more than 2/3 full with the batter – be careful, it will rise! Bake for 15-18 minutes. Let the cupcakes cool completely on a wire rack. For the frosting, melt the white chocolate in a small saucepan over a pan of simmering water over low heat, then let it cool slightly. Briefly beat the cream cheese in a bowl with a mixer until creamy, then gradually add the melted chocolate and softened butter until a smooth frosting forms. Either spread the frosting immediately onto the pastry in a cloudy pattern or refrigerate it for a while to make it easier to pipe. Makes approximately 24 pieces.