12 Chocolate Cupcakes (from scratch or boxed mix)

24 Oreo Cookies, divided (12 for the base, 12 for topping)

Oreo Frosting:

3/4 cup Butter, softened

2 1/4 cups Powdered Sugar

1 1/2–2 tablespoons Heavy Whipping Cream

1 teaspoon Vanilla Extract

2/3 cup Oreo Cookie Crumbs (crushed finely)

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Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. Lightly spray with cooking spray.
Place one whole Oreo at the bottom of each liner.
Prepare chocolate cupcake batter and spoon it over each Oreo until liners are two-thirds full.
Bake for 17–24 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Make the Frosting: Beat butter until light and fluffy (about 3 minutes). Gradually add powdered sugar, heavy cream, and vanilla. Mix until smooth and creamy.
Fold in crushed Oreo cookie crumbs until evenly distributed.
Frost cooled cupcakes generously and top each with an additional Oreo.

Use golden Oreos for a vanilla twist or add cream cheese to the frosting for a tangy flavor.

For extra decadence, drizzle melted chocolate over the frosting.

Replace heavy cream with milk for a lighter frosting consistency.

Store frosted cupcakes in the fridge for up to 3 days or freeze for up to 3 months.

Ensure cupcakes are completely cool before frosting to prevent melting.