Cookies ‘N Cream Cupcakes

• FOR THE CUPCAKES:
• 1/2 cups Unsalted Butter, Softened
• 1 cup Granulated Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Bean Paste
• 1-1/4 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Baking Soda
• 1/2 cups Buttermilk
• 9 whole Chocolate Sandwich Cookies (broken In Fourths), Oreos
• FOR THE FROSTING:
• 1/2 cups Unsalted Butter, Softened
• 4 ounces, weight Cream Cheese, Softened
• 1 teaspoon Vanilla Bean Paste
• 5 cups Powdered Sugar
• 2 Tablespoons Milk
• 8 whole Chocolate Sandwich Cookies (Oreos Or Similar), Crushed Finely

1. For the cupcakes:
2. Preheat oven to 350 F. Put liners into two 12-count cupcake pans (recipe makes 17-20 cupcakes).
3. In a large mixing bowl, beat butter with sugar until smooth and fluffy, about 3 minutes. Add in eggs, one at a time, beating after each addition. Beat in vanilla paste.
4. In a small bowl, sift together the flour, baking powder, salt and baking soda. Add flour mixture into the creamed mixture, alternating with buttermilk, in about 3 additions.
5. Fold in the broken cookies. Fill cupcake liners about 1/2 to 3/4 full and bake in a 350 F oven for about 15-18 minutes. Remove them from the oven and cool 10 minutes in pan, then transfer to a wire rack to cool completely.
6. For frosting:
7. In a large bowl using a mixer, beat butter, cream cheese and vanilla paste about 3 minutes until fluffy. Add powdered sugar and milk and beat 3 more minutes. Beat in finely crushed cookies.
8. Pipe frosting onto cooled cupcakes. ENJOY!

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Taken from tastykitchen.com/recipes/desserts/cookies-e28098n-cream-cupcakes-2/ (may not work)