Cookies ‘n’ Cream Cupcakes
Makes 24

For the cupcakes:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup dark cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup 1% milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Oreo frosting:
6 cups powdered sugar, sifted
1 cup (2 sticks) unsalted butter, at room temperature
4 Tbsp milk (+1 Tbsp if your frosting is still thick)
1 tsp vanilla extract
10 chocolate sandwich cookies, crushed
+ 12 chocolate sandwich cookies for garnish

To bake the cupcakes:

1. Preheat oven to 350°F. Line two muffin cup pans with cupcake liners and spray each with non-stick spray.
2. Combine sugar, flour, dark cocoa powder, baking powder, baking soda and salt in large mixing bowl. Add eggs one at a time and mix until incorporated. Add milk, oil and vanilla all at once and beat on medium speed of mixer about two minutes. Stir in the boiling water. Fill cupcake liners about 2/3 full.
3. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
4. Frost with cookies ‘n’ cream frosting and top each cupcake with half an Oreo cookie.

To make the cookies ‘n’ cream frosting:

1. Combine sifted powdered sugar, softened butter, milk, and vanilla. Mix well.
2. Mix in crushed chocolate sandwich cookies.