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   1. Snap about a third of the biscuit off at the end to make them shorter for the cupcakes. Melt the dark chocolate and dip the biscuit into it, then place it onto baking paper to set.

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1. 1. Once the dark chocolate is set, melt the white chocolate, put it in a piping bag, and pipe your chosen designs onto the biscuits. Leave to set.

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1. 1. Preheat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases.

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1. 1. Mix together the baking spread and caster sugar using an electric whisk or stand mixer with the paddle attachment for 5 minutes.

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1. 1. Add the eggs and milk, and whisk in well.

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1. 1. Gently whisk or fold in the self-raising flour, cocoa powder, and baking powder.

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1. 1. Divide the mixture between the 12 cupcake cases.

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1. 1. Bake them for 25-30 minutes or until a skewer inserted in the centre comes out clean. Leave to cool completely.

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1. 1. While the cupcakes cool, make the Oreo cheesecake filling by mixing together the cream cheese, icing sugar, and vanilla until smooth, then stir in the crushed Oreos.

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1. 1. Use a cupcake corer or knife to make a hole in the middle of each cupcake and fill with the cheesecake mixture.

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1. 1. Make the chocolate buttercream by mixing together the butter, cocoa powder, icing sugar, and milk until smooth.

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1. 1. Make the green grass buttercream by mixing together the butter, icing sugar, vanilla, and green food colouring until smooth.

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1. 1. Pipe the chocolate buttercream onto each cupcake and smooth with a palette knife.

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1. 1. Push a chocolate-covered biscuit gravestone into each cupcake and sprinkle crushed Oreos in front of the biscuit grave.

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1. 1. Pipe the green buttercream around the biscuit to create grass or use a spoon to create texture.

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1. 1. Store in an airtight container in a cool place and consume leftovers within 3 days.

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