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For the cupcakes:
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Preheat oven to 350u00b0F and line a 12-count standard size muffin pan with cupcake liners.
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Twist Oreos in half (like you did as a kid) and save the side without the filling for extra cookies for crushing for the frosting. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
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Cream butter and sugar in the bowl of a stand mixer using paddle attachment. Add eggs into the stand mixer, one at a time, and beat after each addition.
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Combine flour, baking powder and salt in a medium bowl. In a container, combine the buttermilk and vanilla.
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Alternately add the dry ingredients and the liquid ingredients to the batter, beginning and ending with the dry ingredients. Fill lined cupcake tins with the batter.
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Bake for 15-18 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean. Remove from oven. Allow to cool for 10 minutes in the pan before transferring to a cooling rack to finish cooling.
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For the frosting:
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In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and shortening on medium-high speed until light and fluffy, about 2-3 minutes. Stop the mixer and add the powdered sugar, about 1/2 cup at a time. Mix in each 1/2 cup on a low speed until thoroughly mixed. Add the vanilla and Oreo crumbs; mix well. Frost cupcakes as desired. Top cupcakes with half of an Oreo cookie, for garnish.
