Cookie dough cupcakes with oreo-bottom and salted caramel

Name: cookie dough cupcakes with oreo-bottom and salted caramel
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 397 g condensed whole milk tin can, variations possible; 120 g salted butter; 154 g Oreo cookies; 100 g dried cranberries; 200 g wheat flour; 150 g light brown caster sugar; 4 el mild yogurt; 2 el vanilla aroma; 70 g salted macadamia nuts

Cupcakes of cookie dough, Oreo, salted caramel and macadamia nuts.

Ingredients

Kitchen Stuff

1 mortar or small food processor
1 muffin mold with 12 cavities
12 paper cupcake mold

Directions

For the caramel, put the can of condensed milk unopened in a pan and pour in as much water until the can is underneath.
Boil the milk with the lid on the pan over low heat in 2½ hours until caramel. Make sure that the can remains under water and replenish the water regularly.
Allow the can to cool unopened for 30 minutes.
Meanwhile, melt the butter in a saucepan and finely grind the biscuits in the food processor.
Mix the melted butter through the cookie crumbs and spread over the bottom of the cupcake molds in the muffin mold.
Press the convex side of a spoon to an even layer. Cut the cranberries fine. Heat the flour for 1 min. On the highest setting in the microwave.
For the cookie dough mix with a hand mixer the rest of the butter and sugar in about 5 minutes to a smooth mixture.
Add the yogurt and mix again for 5 min. Then add the flour and the vanilla flavor and mix for 1 min. Finely chop the macadamias.
Divide the cookie dough over the cookie crumbs in the cupcake molds and smooth with a wet spoon.
Divide half of the caramel over it and sprinkle with the finely chopped macadamias. Let the cupcakes stiffen in the refrigerator for one hour.