Preheat oven to 180°C. Line a 12 hole cupcake tin with paper cases.
Place all ingredients into a mixing bowl and mix until well combined. Spoon evenly into prepared cupcake tins until approximately two-thirds full.
Bake 12 -15mins or until they spring back when touched lightly or a skewer comes out cleanly. Turn out onto a wire rack to cool.
Beat cream cheese and butter together until well combined. Add icing sugar and beat well. If the icing is too thick and stiff add milk or water a tablespoon at a time to adjust the consistency (make sure you beat well between each addition as it won’t take much for the icing to get thin). Add colour as desired.
Vanilla Buttercream: Beat ½ teaspoon of vanilla extract into the icing (as above).
Take a cupcake and using a small circle cutter, push into the centre of the cupcake (don’t push too deep). Remove cutter and take centre out of cake. Spoon a teaspoon of the filling into the cake and pipe buttercream icing over the top to decorate.
Sarah’s Cookies and Cream Cheese Filling: Beat cream cheese in a bowl to soften. Cut up Oreos into chunks then mix into cream cheese.
White Chocolate and Raspberry Filling: Melt white chocolate, mix cream and raspberry powder into white chocolate, mix well.