Oreo cupcakes

BATTER INSTRUCTIONS

• 1
  Chop or grind the nuts into smaller pieces (but not too fine) and lightly toast them in a dry pan.
• 2
  Place paper cups into 15 muffin molds with a diameter of about 5 cm. Place a whole Oreo cookie at the bottom of each.
• 3
  Put 180 ml of water and butter into a saucepan and heat until the butter melts, then add cocoa and mix well.
• 4
  Sift the flour with baking powder, soda, and salt, and mix in the toasted walnuts.
• 5
  Beat the eggs at the highest speed of the mixer, gradually adding sugar until foamy. Reduce the speed to the lowest and alternately beat in the flour with nuts, cocoa mixture, and yogurt by spoonfuls. Fill the molds with the batter to the brim and bake for 15 to 20 minutes in an oven preheated to 180°C. Check if they are baked by inserting a skewer; if it comes out clean, they are done. Let the baked muffins cool completely before decorating.

CREAM INSTRUCTIONS

• 1
  Mascarpone and cream must be well chilled. Put them together with sugar in a bowl and whip into a smooth cream. Start the mixer at low speed, after a minute increase to full speed, whip for about 1.5 minutes until the cream is almost whipped, then reduce the speed to low again and finish whipping the cream until it is firm enough but not overwhipped. Crumble or chop six Oreo cookies finely and gently mix them into the cream. Fill a pastry bag with a wide nozzle (so the cream with cookies can pass through) with the cream and decorate the cupcakes, then chill them in the refrigerator for an hour.