Oreo Cupcakes (Print Version)

# Ingredients:

01 - 1 cup butter softened.
02 - 2 cups granulated sugar.
03 - 1 teaspoon vanilla extract.
04 - 4 eggs.
05 - 1 cup milk.
06 - 1 ¼ cups all purpose flour.
07 - 1 ½ cups self rising flour.
08 - 1 ½ cups crushed Oreo cookies.
09 - ½ cup butter softened.
10 - 1 teaspoon vanilla extract.
11 - 5 tablespoons milk.
12 - 1 pound powdered sugar (about 3 3/4 cups).
13 - ½ cup Oreo cookies crushed.
14 - 24 mini Oreo cookies for garnish.

# Instructions:

01 - Preheat oven to 350° F. Line 24 muffin tins with paper liners and set aside.
02 - In large stand mixer or using a hand mixer, whip butter and sugar together until light and fluffy.
03 - Stir in vanilla extract and eggs 1 at a time until combined. Using a rubber spatula, scrape sides of the bowl and mix again.
04 - Slowly stir in all-purpose flour, self rising flour, and milk, alternating back and forth until all ingredients are added to the bowl.
05 - Scrape sides and mix again briefly. Fold in chopped Oreo pieces by hand.
06 - Scoop batter into prepared muffin tins so they are ⅔ full. Bake 18-22 minutes or until toothpick inserted comes out clean.
07 - Using a hand mixer or stand mixer, whip butter and vanilla extract together in a large bowl. Mix in powdered sugar and then the milk.
08 - Using a rubber spatula, scrape sides of the bowl and whip 1-2 minutes or until light and fluffy. Fold in crushed Oreos.
09 - Frost cooled cupcakes and top with a mini Oreo.

# Notes:

01 - Don't over bake to keep cupcakes moist.
02 - Double frosting recipe if planning to pipe frosting.
03 - Grind Oreos very fine for frosting if using piping bag.

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