Oreo Cupcakes with Cream Cheese icing

Preheat the oven to 180C (350F) and place the rack in the centre of the oven. Place cupcake liners into a cupcake tin.

Using an electric whisk or stand mixer, combine the oil and sugar in a large mixing bowl for around a minute at medium speed. Then add the eggs and continue mixing at medium speed for around a minute.

Sift the flour, salt, and baking powder to the batter. Then add the milk and vanilla extract. Continue beating at a medium speed for one minute. Fold in the crushed Oreos very gently until well dispersed throughout the batter.

Fill the cupcake liner 3/4 full (around 3 tablespoons) and then bake for 18-20 minutes or until you can gently press the top with your finger and it springs back or a skewer comes out clean.

Let the cupcakes cool in the tin for five minutes. Then transfer to a cooling rack and let cool before piping the topping.

Beat the cream cheese and butter using a stand mixer or hand mixer until smooth. Add all the icing sugar and beat at the lowest speed until the cream cheese mixture and the sugar come together. Then increase the speed to medium-high and continue beating for around 2-4 minutes until the icing is smooth and thick.

Add the vanilla extract and one teaspoon of cream and beat for around a minute. If you want a looser icing, add another teaspoon of cream and beat. Continue until you reach the consistency you like. Add the crushed Oreos and gently fold in using a spatula. Chill in the fridge for an hour before piping.

Put a large star tip nozzle into your piping bag and fill it with the Oreo icing. Pipe the icing onto each cupcake and top with some finely crushed Oreo and a mini Oreo on top of each cupcake. Store in the fridge in an airtight container for up to 5 days.