Instructions

For the cupcakes:

1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
3. In a separate bowl combine the remaining dry ingredients. Alternate adding the dry ingredients and milk; mix just until the flour starts to incorporate. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
4. In a large Ziploc bag, crushed the Oreos into small pieces using a rolling pin or something similar. Fold the crushed Oreos into the cupcake batter.
5. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
6. Bake at 350°F for 18-22 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the frosting:

1. Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
2. Slowly add the powdered sugar 2 cups at a time, mixing on low speed until it’s incorporated into the butter. Then increase the speed to high and beat for 30-60 seconds. Repeat until all your powdered sugar has been added.
3. In a food processor, grind the Oreos into a fine crumb. Add the crushed Oreos to the frosting along with the heavy whipping cream and vanilla extract. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
4. In a large piping bag fitted with a large closed star tip, pipe the frosting onto the cupcakes and garnish with more Oreo cookies. Store in an airtight container.