Small-batch Oreo Cupcakes, moist chocolate cupcakes with an Oreo baked right into them, and the best Oreo frosting on top!
Preheat your oven to 350°F and line your cupcake pan with 4 liners. Place 1 full Oreo in each of the cupcake cups.
In a small, microwave-safe bowl, combine butter, chocolate, and vegetable oil. Microwave for 15 seconds and stir. Repeat until mixture is completely melted and smooth. Set aside to cool slightly.
Spoon or pour batter into your prepared cupcake cups, filling 2/3 of the way full. Discard any excess batter.
Separate 1 Oreo and scrape filling into small bowl. Place both sides of the cookie into a small plastic bag and crush into a fine crumb.
To the bowl with the Oreo center, add softened butter and cream cheese. Beat until smooth. Add powdered sugar and cookie crumbs and 1 teaspoon of milk or cream. Beat until sugar is completely incorporated and frosting is fluffy. Add up to 2 teaspoons more of milk or cream if necessary until frosting reaches your desired consistency.
Place chocolate in a small, microwave-safe bowl and microwave in 15-second increments, stirring in between, until smooth. Use a spoon to drizzle over cupcakes or transfer to a small plastic bag and snip off one corner to "pipe" chocolate on.
Divide final remaining Oreo in two and quarter one half of the cookie. Garnish each cupcake with one of the quarters and eat the remaining Oreo half.