📖 Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. I personally like to use foil liners for extra sturdiness.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy using an electric mixer. This typically takes about 3-5 minutes. Don't skimp on the creaming! It makes a difference.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to avoid a curdled batter.
4. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed for a consistent rise.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in tough cupcakes.
6. Gently fold in 1 cup of crushed Oreo cookies. Be sure to distribute them evenly throughout the batter.
7. Fill each cupcake liner about 2/3 full. This prevents overflowing and ensures even baking.
8. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 18 minutes to prevent overbaking.
9. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and allows them to cool evenly.
10. While the cupcakes are cooling, prepare the ice cream frosting. Remove the cookies and cream ice cream from the freezer and let it soften slightly, about 5-10 minutes. It should be soft enough to scoop but not melted.
11. In a large mixing bowl, beat the softened cream cheese until smooth. Make sure there are no lumps for a creamy frosting.
12. Gradually add the softened ice cream to the cream cheese, mixing on low speed until combined. Be careful not to overmix, as the frosting can become soupy.
13. Fold in the remaining 1/2 cup of crushed Oreo cookies. This adds extra flavor and texture to the frosting.
14. Once the cupcakes are completely cooled, frost them with the ice cream frosting. You can use a knife or spatula, or pipe it on using a piping bag for a fancier look.
15. Garnish with extra crushed Oreo cookies and sprinkles, if desired. I like to add a whole Oreo on top for a fun touch!