• Preheat the oven to 350 degrees and line two 12-count muffin pans with 14 cupcake liners. Set aside.

Chocolate Cupcakes

• In a large bowl, whisk together the flour, sugar, sifted cocoa powder, baking soda, baking powder, and salt. Then add the egg, milk, warm water, vegetable oil, and vanilla extract and whisk until combined (the batter will be thin).
• Fill the cupcake liners ½ way full (see note below) and bake for 14-16 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Allow them to cool in the pan for 5 minutes and then transfer them over to a wire rack to finish cooling.

  *Bake each muffin pan separately.

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 the bowl of an electric stand mixer using the paddle attachment, beat the butter on med-high speed until soft and creamy (about 1-2 minutes). Scrape down the sides and bottom of the bowl using a silicone spatula when needed.
• 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 light and creamy (about 1 minute).
• Gently mix in the Oreo crumbs on low speed just until incorporated. I used a food processor to get very fine crumbs. This is a must so you can easily pipe the frosting onto the cooled cupcakes.
• 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.