Nothing brings back childhood memories for me like Oreos.  Milk's favorite cookie, my favorite cookie.  I recall sitting on my dad's lap in his black leather (probably pleather) rocker, eating Oreos out of the red Tupperware container.  It was hard not to eat them all!  We varied our dips as we ate.  Our first few Oreos would be dipped quickly, to preserve the crunch.  Our last few we would hold under the milk so long it would almost break.  Mmmm milk sogged Oreos.  Since I am now a cupcake baker, of course I have to have an Oreo Cupcake!!!!  This cupcake has the best of both worlds; crunchy, and soggy.  Mmmmmm.  A crunchy Oreo on the bottom and top, a smooth soft Oreo Buttercream.

Normally I would make these using my go-to white cake recipe, but today I was lazy and used a white cake mix.  (Shhhh no one has to know, we'll just tweak the recipe)

Cupcakes
makes 30

1 box Pillsbury Moist Supreme white cake mix (ignore the recipe on back)
2/3 cup butter, melted
1 1/4 cup evaporated milk
6 egg whites
Oreos

Preheat oven to 350.  Line cupcake pans with liners.  Place a whole Oreo in the bottom of each liner.  Mix all cake ingredients until smooth.  Scoop batter into liners and bake 15 minutes, or until cake tester inserted into middle comes out clean.  Place on rack to cool.

Frosting

2 sticks unsalted butter, at room temp.
1 lb powdered sugar (more or less to desired consistency)
6 Tbs vanilla coffee creamer (or a combination of milk or cream and vanilla)
Dash salt
2 cups finely ground Oreos

Whip butter until fluffy.  Add liquid and beat until combined.  Add sugar and salt and mix until it is a nice spreading consistency.  (not too stiff, just a smidge on the soft side)  Stir in crushed Oreos.  Pipe onto cupcakes using a large round tip opening (smaller tips will clog with Oreos).  Top with a mini Oreo or halved Oreo.

Enjoy!