Preheat oven 350 degrees. Line cupcake pan with liners.

In the stand mixer, beat butter and sugar on medium speed with the paddle attachment. Scrape down the sides.

Add one egg at a time and mix until combined with butter mixture. Scrape down the sides and repeat with each egg.

In a saucepan, heat milk on medium heat until small bubbles form on the edges of the pan.

In a medium bowl, add the white chocolate chips.

Pour the scalded milk into the bowl of white chocolate chips. Let it sit for a moment.

Whisk the milk and chocolate chips until they are completely combined. No bits should be in the mixture.

In a separate medium bowl, sift the flour, baking soda, baking powder, and salt.

Alternately add the dry and wet mixture into the stand mixer bowl. Start with the dry. Beat until incorporated.

Then add the wet mixture and beat until mixed thoroughly.

Repeat adding the dry and wet mixtures. Be sure to end with the dry mixture.

Add in the chopped Oreo cookies and fold carefully. Mix too much and the batter will be a brownish yuck color.

Scoop batter into the cupcake liners. Place in the oven for 20 minutes or until they're done.

Take out and cool on cooling rack.

In a small bowl, add the cream that was scraped from the inside of the Oreos. Whisk in 2-3 tablespoons of the heavy cream. (this is optional)

In the stand mixer with the whisk attachment, whisk the heavy cream on high. It will take a couple of minutes for the heavy cream to stiffen up.

After the heavy cream has become stiff, pour in the powdered sugar. Turn the mixer on low and let the sugar mix thoroughly.

Put in a pastry bag and pipe on the cupcakes.

Drizzle the caramel topping over the whipped cream. Place a half or quarter of Oreo on the top.