Chocolate Cookies and Cream Cupcakes

For the cupcakes:

1. Preheat oven to 350ºF. Line your muffin tins with paper liners.

2. In a small bowl, whisk together the cocoa and hot water until combined. Set aside.

3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

4. In a medium bowl, microwave the butter and sugar in 30-second increments, until the butter melts. Stir to combine.

5. On medium-low, beat the butter-sugar mixture for 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla, and the cocoa-water mixture, beating well after both.

6. On low speed, add in the flour in two batches, alternating with the sour cream, beating until combined.

7. Stir in the crushed Oreos. Pour the batter into the lined muffin cups.

8. Bake at 350ºF for 20 minutes, until the centers are set. Cool in tins for 15 minutes, then cool the cupcakes completely on cooling racks.

For the frosting:

1. On low speed, cream the butter with your mixer. Add in the powdered sugar, salt, vanilla, and milk. Beat on medium speed until smooth. Stir in the crushed Oreos.

2. Frost cooled cupcakes using an offset spatula or piping bag. Enjoy!