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 liners into 15 muffin molds, approximately 5 cm in diameter. 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, then mix in the toasted walnuts.
• 5
  Whisk 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, spoonful by spoonful. Fill the molds with the batter to the brim and bake for 15 to 20 minutes in an oven preheated to 180°C. To check if they are baked, insert a skewer; if it comes out clean, they are ready. Let the baked muffins cool completely before decorating.

FROSTING INSTRUCTIONS

• 1
  Both mascarpone and cream must be well chilled. Place them together with sugar in a bowl and whisk until a smooth cream forms. First, turn the mixer to low speed, after a minute increase to full speed, whisk for about 1.5 minutes until the cream is almost whipped, then reduce the speed back to low and finish whisking the cream until it is firm enough but not over-whipped. Crumble or finely chop six Oreo cookies and carefully fold them into the cream. Fill a piping bag with a wide-opening decorating tip (so the cream with cookies can pass through) with the cream and decorate the cupcakes, then chill them in the refrigerator for an hour.