Ingredients

• 2 cups cream-filled chocolate sandwich cookies (such as Oreo
• 5 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1 pinch salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with liners.
2. 2 Prepare crusts: Mix Oreo crumbs, melted butter, brown sugar, and salt together in a small bowl until combined. Place 1 packed tablespoon of crumb mixture into the bottom of about 16 cupcake liners and press into an even layer.
3. 3 Bake crusts in the preheated oven for 10 minutes. Remove from oven; allow to cool. Do not turn oven off.
4. 4 Meanwhile, prepare cupcakes: Beat butter, vegetable oil, white sugar, and brown sugar with an electric mixer until light and fluffy. Add egg and vanilla and beat for 3 minutes on medium-high speed. Add pumpkin and sour cream and mix until combined. Add cake flour, cinnamon, salt, baking powder, nutmeg, baking soda, cloves, and allspice and mix until just combined.
5. 5 Spoon about 2 tablespoons of the pumpkin batter over each Oreo crust (see Note).
6. 6 Bake cupcakes until tops spring back when lightly touched, 22 to 28 minutes. Allow cupcakes to cool in the pans for 10 minutes before removing to a wire rack to cool completely.
7. 7 For frosting, beat butter with an electric mixer until smooth. Beat in cream cheese until thoroughly smooth and combined. Beat in 1 cup powdered sugar, vanilla, and salt until thoroughly combined, then beat in finely ground Oreos and black cocoa. Add in remaining 3/4 cup powdered sugar; beat until smooth and combined.
8. 8 Pour in heavy cream, and mix on low speed. Gradually turn mixer speed up to medium-high and beat until frosting is light and fluffy, 3 to 4 minutes. Frost cooled cupcakes as desired and top with an additional Oreo cookie, if desired.

Nutrition per serving