Chocolate Cupcake Directions:
-Preheat oven to 350 degrees. Line cupcake tins with paper liners.
-Combine the flour, baking powder, baking soda, cocoa and salt stirring together. Set aside.
-Cream together the butter and sugar until light and fluffy in a large bowl.
-Beat the eggs one at a time, after each addition, then add in the vanilla.
-Alternating add the flour mixture with the milk; beating well.
-Fill the lined cupcake tins 3/4 full.
-Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean.
-Allow to cool in cupcake tin for 10 minutes.
-Move to a wire rack to cool completely.
Oreo Frosting Directions:
-Beat the softened butter alone until smooth.
-Add 1/2 cup Oreo crumbs and powder sugar alternately with 1/2 cup heavy cream into the creamed butter until it becomes a smooth and thick texture.
-If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.
-Scoop frosting into a large pastry bag with a frosting tip.
-Twist the open end of the pastry bag to push frosting to the tip.
-Frost cupcakes.
-Sprinkle the tops of the frosted cupcakes with the rest of the crushed Oreo's.
-Add a gummy worm to the center of the cupcake.