Oooooooooh-reo... YUM!

(Warning: if you're on a diet, please stop reading this)

I love baking, but I never seem to have enough time. My baking extravaganzas always happen during holiday- and birthday time, I really should do it more often. This recipe is one of my favourites, it combines Oreo with a scrumptious, divine cream cheese-chocolate topping. (Tip: plan some bad-ass workout after this, because it's impossible not to eat from the frosting while you're working!)

The recipe is for 18 to 20 cupcakes, but I always end up with more ;)

1. Pre-heat the oven: 180 degrees Celsius
2. Mix flower (250 grams) with 2 teaspoons of baking powder and 1 teaspoon of salt in a bowl.
3. Take a hand mixer to get the butter (125 grams) and sugar (200 grams) fluffy and light in approx. 5 minutes. While you're doing this, add 2 eggs and one teaspoon of vanilla essence. Also put in the dry ingredients and 1,75 decilitres of low-fat cream.
4. Crush Oreos (150 grams, keep some apart for later) and fold it through the batter.
5. Fill paper cases with batter (two-third) and bake them for 20 to 25 minutes. Check if the middle is dry by using a long pin or something like that. Take the cupcakes out of the oven and let them cool off.
6. Melt 175 grams of white chocolate au bain marie, this will take a couple of minutes. It should be lukewarm and creamy.
7. Take 180 grams of good quality cream cheese and mix it with 185 grams of butter until it's nice and soft. Add the chocolate and keep on mixing. Use the frosting right away, it will get stiff before you know it.
8. Put crumbs or bits of Oreo on the frosting and enjoy!