• 85g self raising flour
• 25g Milo (any malted drink powder will do)
• 15g cocoa powder
• 1/4 tsp bicarbonate of soda
• Pinch of salt
• 125g caster sugar
• 135g unsalted softened butter
• 2 large free range eggs
• 1 1/2 tbsp whole milk
• 2 1/2 packets of Oreo cookies 

• 200g softened unsalted butter
• 450g sifted icing sugar
• 3 tbsp whole milk
• 1/4 tsp vanilla extract 
• 1/2 Oreo cookies pulverised

METHOD

1. Sift all the dry ingredients (flour, malt powder, cocoa powder, bicarb soda, caster sugar and salt) into a big mixing bowl
2. Add in unsalted butter (make sure it is softened and not melted. If your butter hasn't softened enough to mix, pop it into the microwave for 10-15 seconds until it is soft to touch but not melted)
3. Crack in the eggs
4. Mix it on a low speed until it comes together and then a medium speed for 60 seconds
5. Add in the milk and mix
6. Add in a dash of vanilla and keep mixing 
7. Grease a muffin tray and place paper cases 
8. Before you scoop in the mixture, take your Oreo cookies and place one at the bottom of each paper case so each cupcake has a cookie at the bottom. 
9. Using a spoon then, scoop in your mixture till two thirds of the way (don't worry about making it even, that happens naturally) 
10. Put into oven at 170 degrees Celcius and bake for 20 - 22 minutes 
11. Take out after it's finished and leave to cool
12. Frost once completely cooled 

For the frosting:

1. Whip up the butter for 4 - 5 minutes to make it pale and fluffy
2. Add in the icing sugar, one half at a time and mixing well in between
3. Add in milk and mix
4. Add in the vanilla extract and keep mixing well
5. Crush Oreo cookies with either a food processor or bashing in a zip lock bag with a rolling pin and mix in. Make sure to have the crumbs fine otherwise they may be difficult to pipe. 
6. Transfer into a piping bag and pipe
7. Add an Oreo cookie on top if you want.