Cookies and Cream Cupcakes

Can you say Cupcake? Cookies and cream variety....

For those bakerellas, whip them up yourself:

Cupcake:
2 cups sifted all purpose flour
1 tbsp baking powder
1 1/2 c white sugar
200 grams of butter
2 eggs
1/4 cup of milk
1 tsp vanilla extract
12 Oreo cookies

Icing:
1/2 pound of butter
1 cup of Icing sugar
Milk/Water to adjust consistency
cookies and cream sprinkles (if you can find them!)
6 Oreo cookies

Preheat oven to 180 degrees. Line 21 cupcake tins with cute patty pans, or use a silicon cupcake tin; I have one in heart shapes. Take 12 Oreo cookies and break into chunks. Combine flour, baking powder, and sugar. Whisk together. Add milk, butter and vanilla extract. Mix on medium high for 3 minutes. Beat in the eggs. Fold in Oreo cookie chunks. Fill the prepared 21 cupcake tins. Bake 20 minutes. Remove from oven and cool.

Whizz up the butter and icing sugar, gradually adding milk or water to make the icing easier to spread. Crush the remaining cookies and cookie cream. Ice cupcakes when they are cool, and sprinkle of the cookies and cream sprinkles.

A spectacular concoction of cookie and cupcake, delighting with every bite. The rich cookies chunks are gooey surprises in every little cake.