Cookies and Cream Cupcakes

I really need to stop making desserts. My bottom is starting to hate me for loving desserts as much as I do. But these cupcakes are heavenly. It's true, someone once called them, "A little piece of Heaven." I wonder if they have desserts in Heaven.

Probably not. But who knows.

These are actually almost too sweet for me. I'm not a huge fan of Oreos. But people LOVE when I make them.

Cookies and Cream Cupcakes
By 100 Cupcakes

for the cupcake:

1 cup (2 sticks) sweet butter, softened
1 cup granulated sugar
2 cups cake flour (1 3/4 C all purpose, 1/4 cup cornstarch)
2 tsp. baking powder
1 tsp. salt
4 large eggs
1/2 cup buttermilk
1 tsp. vanilla extract
10 crushed cream-filled chocolate cookies (otherwise known as Oreos)

for the frosting:
3 cups confectioner's sugar, sifted
1 cup (2 sticks) sweet butter, softened
Pinch of salt
10 chopped up Oreos

Preheat oven to 350 degrees. Place 18 foil or paper baking cups in muffin pans. Combine all the cupcake ingredients, except the cookies, in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in cookies.

Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a wire rack.

To make the frosting, beat the confectioners' sugar, butter, and salt using an electric mixer. Stir in the chopped cookies. Spread the frosting onto cooled cupcakes.

[Storing for a later use: Store unfrosted in an airtight container for up to 3 days, or freeze for up to 3 months.]