Cookies and Cream Cupcakes!

Found these on food gawker and they look AMAZING. Had to check em out for myself!

Cookies and Cream Cupcakes (adapted from Bakerella’s recipe)

For the cupcakes:

• 1 1/2 Cups all purpose flour
• 1/2 Cup natural unsweetened cocoa
• 1 1/4 Cup sugar
• 3/4 Teaspoon baking soda
• 1/2 Teaspoon baking powder
• 1/2 Teaspoon salt
• 2 Eggs
• 1/2 Cup vegetable oil
• 1 Teaspoon vanilla extract
• 3/4 Cup milk
• 3/4 Cup hot water
• 18 Oreos plus 6 more for crumbs
• small snack size box of mini oreos

For the frosting:

• 1 Cup butter (two sticks), softened at room temperature
• 1 Lb powdered sugar
• 1 Teaspoon vanilla extract
• 3-6 Tablespoons of milk
• 4 Tablespoons of Oreo cookie crumbs (from the cupcake recipe)

For the cupcakes:

• Preheat the oven to 350 degrees. Line tray with baking cups (this recipe made about 18 cupcakes for me).
• Break Oreos into smaller pieces and disperse evenly in the bottom of each cupcake liner.
• Mix the flour, cocoa, sugar, baking soda, baking powder, and salt in a large mixing bowl using a whisk. Then add the eggs, oil, vanilla, milk, and mix well until throughly incorporated (I used a hand-held mixer for this). The batter should look like normal batter right now–kind of like a hot chocolate color too.
• Then add the hot water and mix until is it combined. Now the mixture should be a much thinner liquid. Transfer batter into a large measuring cup and fill each cupcake cup about 3/4 full. Bake for 16-18 minutes. Repeat the baking process for any remaining batter.

For the Frosting:

• Put the 6 extra Oreos (from the cupcake ingredients) in a ziplock bag. Using a rolling pin, crush the oreos until they are extremely fine and crumbled–if they are too big, they won’t go through the piping tip!
• Beat the butter with a mixer until it is creamed. Add the vanilla. Then add the powdered sugar slowly in increments, scraping down the sides after each time. Add 1 tablespoon of milk at a time until you get the desired consistency. Add the 4 tablespoons of Oreo crumbs and mix until fully incorporated.
• Place frosting in a piping bag or ziplock bag with a 1M frosting tip, and swirl the frosting on each individual cupcake. Sprinkle some extra Oreo crumbs on top of the frosting, and then top each cupcake with a mini Oreo.