Place the paper baking cups in the recesses of a muffin tray (12 recesses). Finely crumble the Oreo cookies with your fingers. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
Whisk butter, sugar, vanilla sugar and 1 pinch of salt with the whisks of the mixer for 4-5 minutes until creamy. Stir in the eggs one by one. Mix flour and baking powder, stir in briefly together with the milk.
Fold in the biscuits. Spread the dough into the moulds and bake in the oven for 20-25 minutes. Remove the muffins and let them cool down.
Mix powdered sugar and cocoa, sieve into a bowl. Add cream cheese and stir everything with the whisk of the mixer for about 3 minutes until creamy. Stir in nut nougat. Pour into a piping bag and spray a tuff onto the muffins.
Leave to cool for at least 5 hours, preferably overnight.
Coarsely chop the chocolate coating, melt in a hot water bath and let it cool down for about 30 minutes. Stir in between. Cover the muffins with the chocolate coating and sprinkle with chocolate sprinkles. Let them dry.