Preheat oven to 350F and line a cupcake pan with liners
(this makes 24 cupcakes, so you my have to cook in two batches).
In a medium mixing bowl combine milk, yogurt and vinegar and
In a large mixing bowl combine Flour, cornstarch, baking
powder, baking soda and salt. Whisk together well.
To your milk mixture, add the sugar, vanilla and
oil and whisk very well and pour into your dry ingredients. Whisk until well
combined and no lumps remain.
In a food processor crush up the Oreos, they don’t
have to be finely crushed just small pieces (you can also do this the old
fashion way with a plastic bag and a rolling pin). Add ¾ cup slowly fold into
the batter and save ½ cup to sprinkle on the frosting when done.
Fill the cupcake tins a little under half full and bake for
12-15 minutes, or until the tops bounce back when poked.
Let cupcakes completely cool and make one batch of the Swiss
Meringue Buttercream according to the directions. Frost the cupcakes with a
spatula or piping and sprinkle with the remaining Oreo crumbles. Top with an Oreo
and they are ready to eat!
You can store these at room temp for 1-2 days or in the fridge
for a week.