Directions

For the Cupcakes:

1. Heat the oven to 350 degrees and line 20 muffin cups with cupcake liners. Sift together the flour, baking soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.

2. On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don’t want to overwork the batter.
3. Scoop the batter into the prepared pans filling each about two-thirds full. Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to over bake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.

For the Frosting:

1. In a large bowl, combine the butter, sugar, cream, and peppermint extract. Beat on medium speed until smooth. Add the food coloring. Beat until blended. Fold in the crushed Oreos. Top the cupcakes with the frosting using a piping bag, and decorate with remaining Oreos.