Cookies n Cream Cupcake

RECIPE
for the 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 (I used Oreos)

for the frosting:
» 3 cups confectioners' sugar, sifted
» 1 cup (2 sticks) sweet butter, softened
» pinch of salt
» 10 crushed cream-filled chocolate cookies

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Place 18 foil or paper baking cups in muffin pans. Combine all the cupcake ingredients except the cookies in a large bowl. Beat with an electric mixer until smooth and pale - about 2-3 minutes. Stir in crushed cookies.

Spoon the batter into the cups and bake for 20 minutes. Remove pans from 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. Spread the frosting onto the cupcakes and sprinkle the crushed cookies on top.

Store unfrosted in an airtight container for up to 3 days or freeze for up to 3 months.