Ingredients (makes 18 Cupcakes)

• 100g NESTLE Dark Chocolate, chopped
• 1 Cup Water
• 125g Butter, at room temperature
• 1 1/2 Cup Caster sugar
• 3 Eggs
• 1 1/2 Cups Self Raising Flour
• 1/2 Cup Plain Flour
• 1/4 Cup NESTLE Cocoa Powder
• 3 X 23g Mini Oreo biscuits
• 125g Butter, at room temperature
• 1 1/2 Cup Icing Sugar
• 1 Tbs Milk
• 70g NESTLE BAKERS' CHOICE White Chocolate Melts, melted
• 18 Mini Oreo Biscuits

Method

1. Preheat oven to 180C. Place 18 patty cases in muffin trays.
2. Place the chocolate and water in a saucepan and over low heat. Cook until the chocolate melts and stir to make sure the chocolate sauce is smooth. Allow to cool for at least 15 minutes.
3. Cream the butter and sugar with an electric beater. Add the eggs one at a time beating after each addition. Add the chocolate sauce and stir until combined. Sift the flours and cocoa into the mixture and stir. Divide the mixture between the prepared pans. Bake for approximately 20 minutes or until cooked through.
4. In the meantime, place the Oreo biscuits in a food processor and process until fine crumbs form. Cream the butter and icing sugar using an electric beater until smooth and pale. Add the milk and beat. Add the white chocolate and Oreo crumbs and beat until combined.
5. When the cupcakes have cooled completely pipe the buttercream on top and decorate with a mini Oreo biscuits.