Cookies and Cream Cupcakes

I found this recipe and used it at a bridal shower in honor of my new son-in-law that is an oreo fan. These cupcakes turned out awesome!

Cupcakes
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup vegetable oil
1 tsp. vanilla
3/4 cup milk
3/4 cup hot water
24 oreos plus more for crumbs

Frosting:
1 cup shortening
1 lb. powdered sugar
1 tsp. vanilla
3-6 tbsp. milk
2 or more tsp. oreo cookie crumbs

Preheat oven to 350 degrees. Line tray w/ 12 baking cups. Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup. Mix the flour, cocoa, sugar, baking soda, baking powder, and salt in a large mixing bowl using a wire whisk. Add the eggs, oil, vanilla, and milk and mix well until thoroughly combined. Add the hot water and mix until combined. Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it's about three quarters full. You should have a little left over. Bake for 16-18 minutes.

For the frosting: Beat the shortening in a mixer until smooth. Add vanilla and mix until combined. Add the powdered sugar in three additions, scraping down the sides after each addition. Add a tbsp. of milk at a time and mix together until you achieve the consistency you like. Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting. Place frosting in a decorate bag and swirl on each cupcake. Top with a cookie on each cupcake.