• Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.

Chocolate Cupcakes

• In a medium-sized bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In a large bowl, whisk together the milk, oil, warm water, egg, and vanilla extract. Add the flour mixture to the wet ingredients and whisk just until combined (the batter will be thin).
• Fill the cupcake liners a little more than ½ way full (exactly 3 tablespoons) and bake for 16-20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 10 minutes and then transfer them over to a wire rack to finish cooling.

Chocolate Ganache

• In a microwave-safe bowl, heat the heavy whipping cream for 25-30 seconds, or until hot and slightly bubbly. Pour the chocolate chips into the hot heavy whipping cream and use a whisk to gently mix until the chocolate is melted. Set aside to cool at room temperature until you're ready to use it.

Oreo Buttercream

• In a food processor or blender, pulverize the cookies into fine crumbs. Set aside.
• In an electric stand mixer using the paddle attachment, beat the butter on high speed until creamy (1-2 minutes). Add the powdered sugar, heavy whipping cream, and vanilla extract and mix on low speed until combined (about 30 seconds). Then beat on high speed until smooth and creamy (1-2 minutes).
• Add the Oreo crumbs and then mix on medium-high speed until fully incorporated. 
• Frost the cooled cupcakes. I placed the Oreo frosting in a piping bag and used the Wilton 1A piping tip. Then drizzle the chocolate ganache over the frosting and top each cupcake with half of an Oreo. Store leftover cupcakes in an airtight container in the refrigerator for up to 5 days.