Oreo Cupcakes

In a bowl, beat the softened butter with the sugar until creamy.

Add the egg yolks and vanilla extract to the mixture.

In a separate bowl, sift the flour and mix it with the unsweetened cocoa powder and baking powder.

Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk. Mix gently until all ingredients are incorporated.

Fold the crushed Oreo cookies into the batter.

Beat the egg whites until stiff peaks form and gently fold them into the batter using smooth, enveloping motions.

Divide the batter evenly into metal or paper cupcake molds.

Place the molds on a baking tray and bake the cupcakes in a preheated oven at 180°C (350°F) for 20 minutes.

Remove the cupcakes from the oven and let them cool on a wire rack.

In a saucepan, heat the heavy cream and cream cheese until it boils.

Remove from heat and pour the mixture over the white chocolate, chopped into small pieces. Stir until fully combined, then add the crushed Oreo cookies.

Let the cream cool in the refrigerator.

Once the cream is chilled, fill a piping bag fitted with a star tip and decorate the cupcakes.