Oreo Cupcakes

Cupcakes:
2 1/3 c. all-purpose flour
1 c. unsweetened cocoa powder, sifted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 c. firmly packed light brown sugar
2 tsp. vanilla extract
4 eggs
1 1/2 c. buttermilk, at room temperature

Frosting:
1 3/4 c. plus 2 tbsp. whipping cream
3 tbsp. powdered sugar
1/2 tsp. vanilla extract
6 tbsp. Oreo cookie crumbs

Garnish:
24 Oreo cookie halves

To make cupcakes, preheat oven to 350°F. Line two cupcake pans with paper liners.

In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat butter on medium speed until smooth. Gradually add brown sugar and continue beating until fluffy, scraping down sides of bowl as needed. Beat in vanilla. Add eggs one at a time, beating well after each addition.
With mixer on low speed, add flour mixture in three additions, alternating with buttermilk, beginning and ending with flour mixture. Mix just until all dry ingredients have been incorporated, being careful not to overmix.

Divide batter between prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack and let cool to room temperature.

To prepare frosting, in the bowl of an electric mixer fitted with whisk attachment, combine whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until whipped cream holds stiff peaks. Gently fold in cookie crumbs with a spatula.
Scoop mixture into a pastry bag and pipe frosting decoratively on top of cupcakes. Garnish with Oreo cookie halves. Makes 24 cupcakes.