Ultimate Cookies and Cream Lovers Cupcakes

Not for people watching their waistline but the ultimate cookies and cream experience in a cupcake form.

• Ready In: 40 mins
• Serves: 12

Ingredients

• Cupcakes

• 1  cup flour
• 1⁄3 cup  unsweetened cocoa powder
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  cup milk
• 1  teaspoon apple cider vinegar
• 3⁄4 cup sugar
• 1⁄3 cup canola oil
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon  extract (almond, chocolate, or vanilla)
• 10  Oreo cookies, coarsely chopped

• Frosting

• 1⁄2 cup shortening
• 1⁄2 cup butter
• 3 1⁄2 cups confectioners' sugar, sifted if clumpy
• 1 1⁄2 teaspoons vanilla extract
• 1⁄4 cup milk
• 5  Oreo cookies, finely mashed

Directions

1. For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.
2. In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
3. In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.
4. Add the sugar, oil and vanilla extract and other extract, if using, and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain.
5. Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.
6. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
7. Transfer to a wire rack to cool completely.
8. Frosting:
9. While cupcakes cook, in the bowl , beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.
10. Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.
11. Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
12. Frost the cupcakes and serve!