Oreo Cupcakes

1. Make the Buttercream – Add the butter and marshmallow fluff to a bowl and mix on medium-high speed until smooth. Then, add the powdered sugar, vanilla, and salt and mix until completely smooth once more.
2. Add the Oreos – Add the crushed Oreos, mix to combine, and spread (or pipe) across the cupcakes.

HOW TO CRUSH OREOS

Before you can begin making your Oreo Cupcakes with Cookies and Cream Frosting, you’ll need to have your Oreos crushed. You can do this by adding the Oreos (with the filling intact) to the bowl of a food processor fitted with a blade attachment and processing until fine crumbs appear.

If you do not have a food processor, add the Oreos to a gallon-sized plastic bag and crush them using a rolling pin. Keep in mind the crumbs will not be as fine if using this method, and may prove difficult to pipe the icing on your Oreo Cupcakes using a piping tip. If this is the case, simply spread the icing on instead.

1. Sift Dry Ingredients – Using a fine-mesh sieve, sift flour, cocoa powder, baking powder, baking soda, and salt into a medium-sized mixing bowl.
2. Mix Wet Ingredients – Add sugar and eggs to a separate bowl and mix on medium-high speed until visibly lightened in color and thickened. Then, add the oil and vanilla and mix until evenly incorporated.
3. Alternate Dry Ingredients with Milk – Finish the batter for your Oreo Cupcakes by adding half of the dry ingredients to the wet ingredients, and mix on low. Then, add half of the milk and mix again. Add the remaining dry ingredients, followed by the remaining milk, and mix until evenly incorporated. 
4. Bake and Cool – Fill the baking cups just under half-way full, and transfer to the oven. Bake for 18 minutes, rotating the pans halfway through. Remove from the oven and allow to cool completely.
5. Ice with Cookies and Cream Frosting – Once your cupcakes have completely cooled, turn them into Oreo cupcakes by piping (or spreading) on the Cookies and Cream Frosting!