Cookies ‘n Cream Cupcakes

Preheat oven to 350F. Line 24 muffin tins with paper liners and set aside.

In a large stand mixer whip butter and sugar together until light and fluffy. Stir in vanilla and eggs 1 at a time until combined. Scrape sides and mix again. Slowly stir in flours and milk, alternating back and forth until all ingredients are added to the bowl. Scrape sides and mix again briefly. Fold in chopped Oreo pieces by hand.

Scoop batter into prepared muffin tins so they are 2/3 full. Bake 18-22 minutes or until toothpick inserted comes out clean. (It’s really important to not over bake these so they stay moist. Watch them carefully!) Once baked, remove them from the oven and set aside to cool.

For the frosting, whip butter and vanilla together in a large bowl. Stir in powdered sugar and then the milk. Scrape sides and whip 1-2 minutes or until light and fluffy. Fold in ground Oreos. Frost cooled cupcakes and top with mini Oreo.

*If you plan to pipe the frosting onto your cupcakes like I did, I would recommend doubling the frosting recipe and making sure the Oreo cookies were ground really well so you don’t clog your piping bag.