The main ingredients are Oreos, flour, sugar, butter, eggs, milk, baking powder, and vanilla extract.

Yes, you can use regular Oreos or other varieties like mint Oreos, depending on your preferences.

You can crush them by placing them in a sturdy plastic bag and crushing them with a rolling pin, or use the magimix to crush them into crumbs.

Oreo stoppercakes are usually baked in a preheated oven at 180°C for about 18 to 20 minutes, or until a toothpick comes out clean.

Absolutely! You can customize the frosting by adding cocoa powder, mint extract, or other flavors according to your preference.

Decorate the stoppercakes with additional Oreo crumbs or with a half Oreo placed on top of each cake.

This recipe usually yields about 12 to 15 stoppercakes, depending on the size of the molds you use.

Yes, you can prepare the stoppercakes in advance, but it is best to add the frosting just before serving to keep it fresh.

Any leftover stoppercakes can be stored in an airtight container at room temperature for a few days or in the refrigerator for a longer shelf life.

Yes, Oreo stoppercakes are generally enjoyed by children, but make sure they do not contain any ingredients that a child may be allergic to.