Directions

1. For the Cupcakes: Preheat your oven to 350, line 18 cupcake tins, drop an Oreo in each lined cupcake tin In a large bowl, combine your dry ingredients (flour, both sugars, cocoa powder, baking soda, salt). Set aside. In a small bowl, combine your liquid ingredients (buttermilk, milk, oil, apple cider vinegar). Stir until roughly mixed. Pour your liquid ingredients into the large bowl with your dry ingredients. Using a spatula, fold your liquid mixture into the dry mixture until combined. Pour in your milk chocolate chips, and fold in until incorporated. Fill your lined tins 3/4 full, put in the oven and bake for 18 minutes. (or until you can stick a tooth pick and it comes out clean!)
2. For the Frosting Cream your butter until it is light and airy- roughly 3 minutes Cup by cup, add in your powdered sugar. Also add in your milk or cream at this time. On medium-slow speed, beat until sugar and cream is fully incorporated Add in your vanilla and peppermint extract, and on medium-slow speed, beat for another 3 minutes Frost your cupcakes once they are cooked and cooled, top with additional crushed oreos, and enjoy!