Oreo Frosted Cupcakes

For the cupcakes:
Preheat oven to 350°F and line a 12-count standard size muffin pan with cupcake liners.

Twist Oreos in half (like you did as a kid) and save the side without the filling for extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.

Cream butter and sugar in the bowl of a stand mixer using paddle attachment. Add eggs into the stand mixer, one at a time, and beat after each addition.

Combine flour, baking powder and salt in a medium bowl. In a container, combine the buttermilk and vanilla.

Alternately add the dry ingredients and the liquid ingredients to the batter, beginning and ending with the dry ingredients. Fill lined cupcake tins with the batter.

Bake for 15-18 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Remove from oven. Allow to cool for 10 minutes in the pan before transferring to a cooling rack to finish cooling.

For the frosting:
In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes. Stop the mixer and add the powdered sugar, about ½ cup at a time. Mix in each 1/2 cup on a low speed until thoroughly mixed. Add the vanilla and Oreo crumbs; mix well. Frost cupcakes as desired. Top cupcakes with half of an Oreo cookie, for garnish.