• Preheat oven to 350 degrees F.
• Line cupcake tin with paper liners.
• Using a rolling pin, take your 12 Oreo cookies and roll over them until they turn into crumbs.
• Add the flour, cocoa, baking soda, baking powder, and salt together in a bowl.
• Stir or sift to make all of the ingredients are blended.
• Cream the margarine and sugar until light and creamy.
• Add the eggs one at a time to the margarine and sugar mixture.
• Mix after each addition of an egg.
• Add the vanilla extract to the margarine, sugar and egg mixture.
• Add part of the dry mixture into the vanilla, margarine, sugar and eggs.
• Alternate the flour and milk to the wet mixture by starting with the flour and ending with the flour. Stir to mix well.
• Add the Oreo crumbs to the above mixture. Stir in well.
• Scoop the batter into the lined cupcake tins until 3/4 full.
• Bake at 350 for 20-25 minutes or until an inserted toothpick comes out clean.
• Allow to cool for 10-15 minutes.

Oreo Frosting Instructions

• Add the powder sugar, continue to mix on medium.
• If not able to cream add the heavy whipping cream.
• Mix until able to make and keep a stiff peak.If not able to make or keep a stiff peak add more powder sugar. Be patient as this may take several minutes.
• Add the crushed Oreos to the frosting. Stir well until the crushed Oreos are thoroughly mixed in the frosting. 
• Using a pastry bag with a frosting tip scoop the frosting into the bag. Twisting the open end of the bag, force the frosting out of the tip of the bag. Frost the cupcakes. 
• Add an Oreo cookie to the center of the frosted cupcake.