Oreo Cookie Cupcakes

Directions

1. Preheat the oven to 325°F. Line 24 muffin tin cups with paper cupcake liners.
2. Sift both flours together in a medium bowl and mix it together, set aside. In a small bowl add vanilla to milk and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat butter until creamy. Then, gradually add sugar and beat until fluffy for 3 minutes. Add the eggs, one at a time, beating well after each addition.
4. Add the dry ingredients in three parts, alternating with milk-vanilla mixture. With each addition, beat just until incorporated – do not overbeat. Make sure to scrape down sides of bowl as necessary.
5. Fold in a third of the Oreo cookie crumbs, then fold in the rest.
6. Fill each liner to just over 1/2 full. Bake until tops feel firm and toothpick inserted in the center comes out clean or with a few dry crumbs, about 20-22 minutes. The tops should remain pale or barely brown just on the edges. Cool the cupcakes.
7. To Make The Icing: Place the butter in a large bowl. Add milk, vanilla, and 4 cups of confectioners' sugar.
8. On medium speed, mix for 3 – 5 minutes, until creamy and smooth.
9. Mix in Oreo cookie crumbs.
10. Gradually add more sugar to desired consistency and sweetness. Icing can be stored in an airtight container at room temperature for 3 days.