Cookies and Cream Cupcakes

Moist chocolate cake with Oreo pieces and a buttercream that will remind you of the middle of an Oreo!  Inspired by Life Tastes Like Food.

Makes 24-26 cupcakes.

Cake:

2 1/4 c all purpose flour
3/4 c cocoa powder
1 3/4 c + 2 tbsp granulated sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3 eggs
3/4 c canola oil
2 tsp vanilla extract
1 c + 2 tbsp milk
1 c + 2 tbsp hot water
12-16 Oreos, broken into pieces

Frosting:

2 sticks of unsalted butter, softened
1lb of powdered sugar
6 Oreo cookies, crushed to fine crumbs
1 1/2 tsp vanilla extract
3-6 tbsp heavy whipping cream
12-13 Oreos, halved

Cake

Preheat oven to 350 F.  In large bowl, whisk flour, cocoa powder, sugar, baking soda, and baking powder.  Using a hand mixer on medium speed, beat in eggs, oil, vanilla, and milk until combined.  Slowly mix in hot water.  Batter should be thin.  Distribute pieces of Oreos among lined cupcake tins.  Fill with batter.  Bake for 18 minutes with trays side by side, rotating once mid baking.  Cake should spring back at touch.  Let cool.

Frosting

In large bowl, beat butter until pale yellow.  Beat sugar in 1/2 c at a time.  Beat in Oreo crumbs and vanilla.  Beat in heavy whipping cream 1 tbsp at a time until you reach desired consistency.  Frost cooled cupcakes (there is enough frosting to pile these cupcakes high!) and top with half of an Oreo

Store in an airtight container not refrigerated.