Ultimate Cookies And Cream Lovers Cupcakes - cooking recipe

Ingredients

Cupcakes
1 cup flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon extract (almond, chocolate, or vanilla)
10 Oreo cookies, coarsely chopped
Frosting
1/2 cup shortening
1/2 cup butter
3 1/2 cups confectioners' sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup milk
5 Oreo cookies, finely mashed

Preparation

For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.
In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
In a large bowl, whisk together the milk and vinegar; set aside for a few minutes to curdle.
Add the sugar, oil and vanilla extract and other extract, if using, and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain.
Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full.
Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
Transfer to a wire rack to cool completely.
Frosting:
While cupcakes cook, in the bowl , beat the shortening and butter on medium-high speed for about 5 minutes, until well combined and fluffy.
Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes.
Add the vanilla extract and milk; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
Frost the cupcakes and serve!