Preparation Steps

• Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
• In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
• Add the vegetable oil, buttermilk, egg, and vanilla extract. Mix until well combined.
• Carefully pour in the hot water and mix until the batter is smooth. Fold in the crushed Oreos.
• Fill the cupcake liners about two-thirds full with the batter.
• Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
• To make the frosting, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing until combined.
• Add the vanilla extract, heavy cream, and finely crushed Oreos. Beat until the frosting is light and fluffy.
• Pipe the Oreo buttercream onto the cooled cupcakes and garnish with additional Oreos if desired.