Cookies & Cream Camo Cupcakes

For the cupcakes:
Preheat oven to 350 F. Line a 12-count cupcake pan with cupcake liners (preferably white ones). Set aside.

In a medium bowl, combine flour, baking powder and salt, set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, on medium-high speed. Add eggs, one at a time, mixing for about a minute per egg. Next add vanilla extract and continue mixing until combined. Add in 1/3 of the dry ingredients, then half of the cream, mixing after each addition. Continue this pattern until everything is just combined (finishing with the dry).

Divide batter evenly among 4 bowls, keeping one section in the mixer bowl. The four bowls will consist of:
1. Vanilla batter, as is in one of the 3 clean bowls.
2. Chocolate (into the mixing bowl add in the cocoa powder and Oreo crumbs and combine with the mixer).
3. Vanilla with a few drops of green food coloring, plus a dab of chocolate mix, mixed together in one of the 3 clean bowls.
4. Half of the vanilla batter from step 1 and half of the chocolate from step 2, mixed together in the third clean bowl.

Mix each of the separate batters until just combined (don’t over mix).

Fill the cupcake liners evenly with the batters (about 1 spoonful of each to form camouflage pattern). Bake cupcakes for about 20 minutes (until an inserted toothpick comes out clean).

Remove pan from oven and set it on a rack. Allow cupcakes to cool for a few minutes in the pan, then transfer cupcakes to a wire rack to cool to room temperature.

For the buttercream:
in the bowl of your stand mixer beat the butter with an electric mixer fitted with the paddle attachment, for several minutes on medium-high, until light and fluffy. Add in the powdered sugar, a 1/2 cup at a time and continue to mix at medium-high speed until combined. Add in vanilla, salt and half of the cream. Add in the remaining cream only if needed (depending on consistency). Continue to beat frosting until smooth (add more sugar if it needs to be thicker).

Divide frosting into 3 bowls (keeping one in the mixer bowl). The three bowls will consist of:
1. Plain vanilla.
2. Chocolate (by adding in cocoa powder and Oreo crumbs).
3. Green tinted vanilla (by adding the green food coloring, plus a dab of chocolate mix).

Take 3 pastry bags and fill each of them with a different color frosting. Place all 3 bags (with ends trimmed) into one large pastry bag, fitted with a large decorating tip. Pipe them all at once, creating a swirl of all 3 colors on top of each cupcake.

Lastly, garnish each cupcake with an Oreo half.