Bake my decadent and moist chocolate cupcakes according to that recipe.
All cupcakes to cool before frosting.
For the frosting
Whip the butter until light and creamy then add one cup of icing sugar and mix well to combine.
Once the white chocolate has cooled completely, add it to the mixture and mix to combine.
Add the vanilla sugar, salt and the second cup of icing sugar and mix well.
Add about half of the cream, then the rest if it is needed for consistency. If the frosting is too runny once you have added the cream, add more icing sugar until the right consistency is mixed. Taste the frosting to see if it needs any more salt or vanilla.
Pipe the frosting onto the completely cooled cupcake.
Carefully break the Oreos in half and half-submerge two halves in the frosting on top of a cupcake, so that they look a bit like Mickey Mouse ears.
Alternatively, crumble crushed Oreos (about 10) into the frosting and stir until evenly combined. Unless you blitzed the Oreos in the food processor so that they resemble dirt, the crushed Oreos are likely to clog up the piping tip. If you decide to put the crushed Oreos into the frosting, spread the frosting onto the cupcakes using a butter knife.