Start by making the biscuit graves. Snap about a third of the biscuit off at the end, this makes them a bit shorter and a better size for the cupcake. Melt the dark chocolate and dip the biscuit into it, place onto baking paper to set
Once the dark choco is set, melt the white chocolate and put it in a piping bag. Pipe on your chosen designs, then leave to set
To make the cupcakes, pre-heat your oven to 140C Fan/160C/325F/Gas Mark 3, and line a cupcake tin with cupcake cases
To make the sponge, mix together the baking spread and caster sugar using an electric whisk or stand mixer with the paddle attachment, for 5 minutes
Add the eggs and milk and whisk in well
Then gently whisk or fold in the self raising flour, cocoa powder and baking powder
Divide the mixture between the 12 cupcake cases
Bake them for 25-30 minutes or until a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
While they are cooling, making the oreo cheesecake filling by mixing together the cream cheese, icing sugar and vanilla until smooth. Then stir in the crushed Oreos
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
Fill the holes with the cheesecake mixture. You can do this using a spoon or put the cheesecake into a small piping bag, snip the end off and pipe it in
Make the chocolate buttercream by mixing together the butter, cocoa powder and icing sugar, then add the milk, and mix until smooth. For best results use a stand mixer with the paddle attachment
Make the green grass buttercream by mixing together the butter and icing sugar, then add the vanilla and green food colouring, and mix until smooth and the desired shade is achieved. For best results use a stand mixer with the paddle attachment
Pipe the chocolate buttercream onto each cupcake using a piping bag fitted with a round nozzle, then smooth out the top with a palette knife. Or spread on with a spoon
Push a chocolate covered biscuit gravestone into each cupcake
Then sprinkle the crushed Oreos in front of the biscuit grave
Put the green buttercream into a piping bag fitted with a multi opening grass nozzle, and add some "grass" around the biscuit. Or add small blobs with a spoon and use the back of a spoon to flick the buttercream around and create texture
Store in an airtight container in a cool place, eat leftovers within 3 days