Cookies n' Cream Cupcakes

Cupcakes:

1 cup (2 sticks) sweet butter, softened

1 cup superfine sugar

2 cups self-rising flour

1 tsp baking powder

4 eggs

1 tsp vanilla extract

10 crushed cream-filled chocolate cookies (Oreos)

Frosting:

3 cups confectioners' sugar, sifted

1 cup (2 sticks) sweet butter, softened

Pinch of salt

10 chopped cream filled chocolate cookies (Oreos)

Cupcake Instructions:

Preheat oven to 350F.

Place 18 cupcake papers in muffin pans.

Combine all of the cupcake ingredients, except the cookies, in a large bowl and beat with an electric mixer until smooth and pale, about 2 or 3 minutes. Stir in the cookies.

Spoon the better into the cups and bake for 20 minutes.

Remove pans from the oven and cool for 6 minutes before removing cupcakes to cool on a wire rack.

Frosting Instructions:

Beat the confectioners' sugar, butter and salt using an electric mixer.

Spread the frosting onto the cooled cupcakes and sprinkle the chopped cookies on top.

Makes 18 cupcakes.

Recipe by Noam Soker.