Directions

1. Firstly, preheat your oven to 220°C or 200°C Fan.

2. Add your butter to a bowl and fully melt it in the microwave. Then set it aside.

3. Add your plain flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl.

4. Pour in the caster sugar and an (optional) tsp of instant coffee.

5. Combine all the dry ingredients together with a balloon whisk.

6. Add your buttermilk and melted butter into a separate large bowl, then mix them together with a fork

7. Crack in both eggs.

8. Pour in your vegetable oil and mix again until fully combined.

9. Gradually add your wet ingredients into the bowl of dry ones and continue mixing to create the muffin batter. (Don’t worry if there are small lumps in the batter as these will disappear when baked.)

10. Pour in your white chocolate chips and crushed Oreos. Then fold them through the batter with a spatula.

11. Place 12 muffin cases into a muffin tray.

12. Evenly distribute your muffin batter into each muffin case.

13. Place the muffin tray in the centre of your oven and bake for 3 minutes. Then reduce the oven temperature to 180°C or 160°C fan oven.

14. Bake for an additional 12 - 17 minutes. To check if they are done, insert a skewer into the centre of a muffin. If it comes out clean, they are fully baked.

15. Allow the muffins to cool for 10 minutes before moving on to the next step... Do not remove them from the muffin tray.

16. Using a knife, create a small hole in the top of each muffin. This is where you will add the spread later on.

17. Open your jar of Black Milk White Chocolate Spread and spoon all the contents into a piping bag.

18. Evenly pipe the spread into each muffin, ensuring you add a small dollop to the tops, as shown in the photo provided.

19. To decorate, sprinkle some crushed Oreos onto the top of each muffin. Then they are ready to enjoy!

20. These muffins will last for 4-5 days in an airtight container and can also be frozen.