Cookies N Cream Cupcakes

Cupcakes

Preheat an oven to 350 degrees, and prep cupcake tins with 24 cupcake liners. 

In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, sugar, baking soda, and salt. Mix until combined. Add in the softened butter until no lumps of butter are visible and it’s well incorporated into the dry ingredients (a mixer really speeds up this process but you can do it by hand). 

In another bowl, add milk, eggs, and vanilla together and whisk until well combined. Add wet ingredients to dry ingredients and mix until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds. Chop 4-5 Oreos and mix into the batter.

Fill each paper 3/4 full (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). You may not end up using all your batter, but I don't recommend over-filling the cupcake liners as they may overflow and make a mess. :/

Bake for 17-23 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting. 

Frosting / Decorations

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches a pipe-able consistency. Add vanilla and salt and beat until well combined. Stir in Oreo crumbs until well incorporated.

Transfer frosting to a large frosting bag fitted with the tip of your choice. Pipe frosting in large swirls onto your cupcakes. Decorate the top of each frosting swirl with mini Oreo cookie – and some more cookie crumbs. 

Done and done! Enjoy! :)