• Preheat oven to 350* F. Line a cupcake pan with 12 paper liners.
• In a medium bowl, combine the flour, baking powder and salt. Whisk to combine.
  1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
• In a large bowl, combine the granulated sugar, non-dairy milk, canola oil and vanilla. Whisk until combined.
  1 Cup Granulated Sugar, ¾ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 2 teaspoon Vanilla Extract
• Add the dry ingredients into the wet ingredients and whisk just until the batter comes together.
• Add the chopped oreos and use a spatula to fold them into the batter.
  1 Cup Chopped Oreos
• Use a scoop or a spoon to fill each cupcake liner ⅔ of the way full with batter.
• Bake in a 350* for 22-25 minutes or until a toothpick inserted into the center of a cupcakes comes out with a few moist crumbs attached.
• Allow to cool completely before decorating.

For the Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the vegan butter until completely smooth.
  1 Cup Vegan Butter
• Add the powdered sugar and mix on low until combined. Add the vanilla and mix on low until incorporated. Stop and scrape the bowl down with a rubber spatula.
  3 ½ Cups Powdered Sugar, sifted, 1 teaspoon Vanilla Extract
• Turn the mixer on low and add the non-dairy milk and mix until the frosting is light and fluffy. Then add the crushed Oreos and mix until evenly distributed.
  1 tablespoon Non-Dairy Milk, ½ Cup Finely Crushed Oreos

Frost the Cupcakes

• Frost the cupcakes using either a butter knife, mini offset spatula or by piping the frosting on. Then top each cupcake with half of an Oreo.
  6 Oreos, cut in half