HOW TO MAKE IT
INGREDIENTS: For the Oreo Cupcakes 1/2 cup plain Greek yogurt 1/4 cup vegetable oil 2 teaspoons vanilla extract 1 egg at room temperature 1/2 cup whole milk 1 1/3 cup gluten-free 1:1 baking flour 1 cup granulated sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup crushed Gluten Free Oreos or other chocolate sandwich cookie (you'll need about 12)
INGREDIENTS: For the Cookies and Cream Frosting 1 cup unsalted butter (2 sticks), softened to room temperature 4-5 cups powdered sugar 1/4 teaspoon salt 2-3 Tablespoons heavy whipping cream 1 Tablespoon vanilla extract 1/2 cup finely crushed Gluten Free Oreos or other chocolate sandwich cookie (you'll need about 7 or 8)
Preheat oven to 350°F and line cupcake pans with cupcake liners. This makes about 14 cupcakes, so you can use two pans or bake them in batches.
Whisk the yogurt, oil, vanilla extract, egg, and milk together in a mixing bowl. Then add the gluten free flour sugar, baking powder, and salt, and which until combined. Cover the bowl with plastic wrap and let it rest for 20 minutes for the gluten free flour to fully absorb the liquid.
Fill each cupcake liner about two-thirds full. Tap the pan gently on the counter to allow bubbles to escape. Bake for 15 – 20 minutes, or until a toothpick comes out clean with maybe a few moist crumbs attached when inserted into the center of the cupcake.
Cream the butter with a hand mixer until light and fluffy, then blend in the powdered sugar, salt, heavy cream. Add more powdered sugar or cream to achieve your desired consistency. Then mix in the Oreo crumbs on low speer.
Allow the cupcakes to cool for 5 minutes in the pan, and then transfer to a cooling rack to cool completely. You can just spread it on with a small offset spatula, but I like to pipe it through a tip with a larger opening, such as a Wilton 1A or 1M.