Follow these steps to bring a little bit of my kitchen into yours, and create Oreo cupcakes that are sure to impress.

1. Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners. This first step always reminds me of Mama Lou’s precise preparation, where everything had its place and purpose.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. This step is critical for that perfect cupcake crumb, a lesson impressed upon me during countless baking sessions with Mama Lou.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the crushed Oreos, being careful not to overmix. This is where the magic happens, as each crushed cookie becomes a hidden treasure within the batter.
7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
9. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, heavy cream, and vanilla extract, beating until smooth and fluffy.
10. Frost the cooled cupcakes generously and sprinkle with additional crushed Oreos. This final touch is reminiscent of the way Mama Lou would always add a pinch of love to every dish.