Oreo Cream Cupcakes

For the chocolate cupcakes:

Preheat oven to 350 degrees F. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the buttermilk; beat well. Fold in chocolate chips. Fill the muffin cups 2/3 full.

Bake for 15 to 20 minutes in the preheated oven on the center rack, or until a toothpick inserted into the cake comes out clean. Let cool in the tin for 5 minutes then transfer to a cooling rack and allow to cool completely.

For the Oreo cream filling:

To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.

For the Oreo buttercream frosting:

Cream butter and vanilla until light and fluffy. Gradually add powdered sugar until well combined. Add the milk and beat until nice and combined. Fold in the Oreos last.

To assemble the cupcakes:

Cut holes in the top middle of the cupcakes (I used a frosting tip and twisted until it came out easily). Spoon in a small amount of Oreo cream, then frost the top with the Oreo frosting.