Gluten Free Chocolate Cookie Cupcakes

• Preheat the oven to 180°C.
• Crush the cookies and set aside.
• Beat the butter and sugar at room temperature with a whisk until creamy. Add the eggs and mix until smooth.
• Add the flour, cocoa and baking powder and mix well. Pour in the milk and beat again until you have a smooth cream.
• Add the crushed cookies and mix at high speed.
• Separate the dough into the molds and bake at 180°C for 20 minutes.
• Allow to cool before decorating.

For the buttercream:

• Crush the cookies and set aside.
• Beat the butter and icing sugar at room temperature until creamy.
• Add the cream cheese and mix at high speed.
• Pop in the crushed cookies and mix until the cream is smooth.
• Decorate the cupcakes with the buttercream using a pastry bag with nozzle.
• To finish off, put half a cookie on top and serve.