First, preheat the oven to 350F and line 12 cupcake tins with paper liners.

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, and baking powder. 

Add the vegetable oil, milk, eggs, and vanilla extract. Mix just until combined-- you don’t want to overmix! 

Add the crushed oreos and fold them in gently. 

Fill each cupcake tin ¾ of the way full (I use a ¼ cup cookie scoop to make sure they’re all the same size). Bake the cupcakes until a toothpick inserted into the center comes out clean-- about 18-20 minutes.

Allow the cupcakes to cool completely on a wire rack before icing them (below).

Using a stand or hand mixer, beat the butter, cream cheese, and vanilla extract together on medium speed until smooth and creamy-- about 2 minutes. 

On low speed, add the powdered sugar a little at a time until completely incorporated. 

Once all of the powdered sugar has been added, turn the mixer to high speed and beat until the icing is light and fluffy-- about 2 minutes. 

Add the oreo crumbs and mix until combined. 

Transfer the icing to a piping bag fitted with your choice of tip. Ice the cupcakes as desired. 

Store any leftover cupcakes in an airtight container in the fridge for up to 3 days.