Instructions

CUPCAKES

1. Adjust an oven rack to the center position and heat oven to 350 degrees. Line cupcake pans with cupcake liners and set aside.
2. In a bowl of a stand mixer fitted with the paddle attachment, beat together the sugar, oil, eggs and water on medium speed until combined. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, starting and ending with the flour mixture. Beat until combined.
3. Divide thebatter among prepared cupcake pans, filling about three-fourths full so the cupcakes will form a dome on top when baking. Bake cupcakes for about 20 to 25 minutes or until a toothpick inserted in the centers comes out with a few moist crumbs attached. Transfer cupcakes to wire racks and let cool in their pans for 10 minutes. Invert cupcakes on wire racks to cool completely.

FROSTING

1. In a foodprocessor, process cookies until finely ground. (Any large crumbs might clog up your piping tip later on in the decorating process.) Set aside until needed.
2. In the bowlof a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Reduce the speed to low and add powdered sugar and beat until combined, scraping down the sides of the bowl as necessary. Add salt and vanilla extract and beat until combined. On medium-high speed, add cream cheese 1 tablespoon at a time and beat for 2 minutes until the cream cheese is combined. No bits of cream cheese should remain. Increase the speed to high and add the heavy cream and beat until incorporated. Add Oreo cookie crumbs and beat for 1 minute until combined.

ASSEMBLE

1. Fit a pipingbag with a piping tip and fill bag with frosting. With a sharp knife, cut the tops off of the cupcakes where the paper liners meet and save the cupcake tops. Pipe frosting around the edges of the cupcakes and place cupcake tops back on top. Pipe a swirl of frosting on the top of the cupcakes and garnish with a mini Oreo cookie.