1 cup flour
1 cup Chelsea White Sugar
2 eggs
100g melted butter
2 tsp baking powder (heaped)
3 Tbsp cocoa powder (heaped)
½ cup milk
1 tsp vanilla extract

Buttercream Icing:
50g cream cheese
100g butter (soft)
2 cups Chelsea Icing Sugar
1-2 Tbsp milk or water
Vanilla extract (optional)

Cookies and Cream Cheese Filling:
100g cream cheese
5 Oreo biscuits

White Chocolate and Raspberry Filling
100g white chocolate melts
2 Tbsp cream
½ tsp raspberry powder

Cupcakes:
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.

Buttercream Icing:
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).

Filling Cupcakes:
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.