Crumble your cupcakes in a bowl until you have breadcrumb-sized pieces.

Pour in the peppermint extract (if using) and ¼ cup of yoghurt or frosting. Stir until you've got a moist mixture that comes together easily. Add more yoghurt or frosting if necessary.

When you have a consistency that you can work with, divide the batter into 12 evenly-sized portions and roll each one into as smooth a ball as possible.

Melt the white chocolate in a double boiler or the microwave and stir. If the melted chocolate is very thick, add a teaspoon of room-temperature vegetable oil and stir. Continue adding more vegetable oil until you've got a smooth, thin consistency with which you can cover the cake truffles.

Dip each cake truffle in turn into the white chocolate and place on a flat surface.

Sprinkle the Oreo crumbs on top of the chocolate whilst still wet and gently press in to make sure they stick.

Pop the truffles into the fridge until the chocolate has set then store at room temperature in an air-tight container.