Cookies n’ Cream Cupcakes

For the cupcakes:

Preheat the oven to 350 degrees F. Prepare a muffin tin with cupcake liners.

Twist 12 Oreo cookies in half, placing the side with the icing on the bottom of the paper liners (icing side up). Set the tops of the Oreos aside in a bowl.

Cream together the butter and sugar. Add the eggs and beat to combine.

In a separate bowl, combine the dry ingredients. Add the dry ingredients to the creamed mixture and combine. Add the milk and whip the batter until smooth.

Spoon the batter into the paper liners with the Oreo in the bottom. Bake 20 minutes or until just baked through.
Let the cupcakes cool on a rack until completely cool before frosting.

For the Cookies and Cream Frosting:
In a food processor, grind the reserved chocolate cookies into crumbs. Set aside.

In the bowl of a standing mixer, cream together the butter and the powdered sugar. Add the milk (both amounts) and the vanilla and beat until fluffy. Add the cookie crumbs and just beat to combine.

Frost the cooled cupcakes. Enjoy!