Cookies & Cream Cupcakes

For the cupcakes:

Preheat the oven to 350 F. Line two 12-count cupcake pans (recipe actually makes about 21) with cupcake liners. Set pans aside.

Whisk together the flour, baking soda, baking powder and salt in a large bowl. Stir in the brown sugar with a large spoon, pressing down with the back of the spoon to have as little lumps as possible. Set aside.

Melt the 12 tablespoons butter in a small bowl, heating it in the microwave for 30 seconds at a time until melted. Then, whisk in the cocoa powder and coffee until it’s a smooth mixture. (It’s ok if the butter separates!)

In a medium sized bowl beat together the eggs, sour cream/yogurt, and vanilla until it forms a smooth pale yellow mixture. Beat in the cocoa butter mixture until combined. Slowly mix the wet ingredients into the dry until all of the dry ingredients are moistened.

Fill the liners 2/3rd’s of the way full (I just use an regular sized ice cream scoop). Bake for 18-22 minutes or until a toothpick is inserted and comes out clean. Then remove them from the oven and allow them to cool.

For the frosting:

Put the 15 Oreos in a large plastic bag and hammer them with a mallet (you could also use a food processor) until crumb-like, set aside.

In a large bowl, use a mixer to beat the butter until smooth. Add the sugar in a little at a time, mixing until incorporated. Add the vanilla and a teaspoon of milk. Fold in the Oreo crumbs, adding additional teaspoons of milk until it forms a smooth consistency. Frost the cupcakes, garnish with an Oreo, and enjoy!