Gather your ingredients and preheat the oven to 350.
Line your mini muffin pan with mini cupcake liners. Place a whole mini order in the bottom of each liner. Then, set the pan aside.
In a large bowl, add your flour.
Add your baking soda and baking powder.
Add salt. Mix together and then set aside.
In an another large bowl, melt your butter.
Add sugar to melted butter.
Add the wet ingredients to the dry ingredients.
Mix together with a spatula until all the lumps are gone.
Stir in 2/3 of a cup of crushed oreos.
Add vanilla extract and mix thoroughly.
Grab your mini cupcake pan and add batter to each liner, making sure to fill each almost to the top. Bake for 10-11 minutes or until a toothpick in the center comes out clean.
Now for the frosting. In a large stand mixer bowl, add your butter. Beat the butter for about two minutes, or until creamy.
Add your powdered sugar.
Add vanilla and mix until the frosting is smooth, about two minutes.
Once the cupcakes are completely cooled, fill a piping bag with frosting and frost your cupcakes.
If you don't have a piping bag, just use a ziplock bag with a corner snipped off.
Place a whole mini Oreo in the top of your cupcake to decorate and enjoy!
This recipe was inspired by: http://freshaprilflours.com/2015/04/01/mini-cookies-cream-cupcakes/
- 2.0 Bags of Mini Oreos
- 2/3c All-Purpose Flour
- 1/2tsp Baking Powder
- 1/4tsp Baking Soda
- 1/2tsp Salt
- 1/2c Unsalted Butter
- 1.0c Granulated Sugar
- 1.0 Egg
- 1/4c Yogurt
- 3/4c Milk
- 1/2tsp Vanilla Extract
- 1.0c Unsalted butter
- 1.0lb Powdered Sugar
- 1.0tsp Vanilla Extract
- 1/3c Milk