Prepare your pan(s) by lining cupcake tins with liners.

Note: If using only one pan, you'll have to bake in batches. Sometimes I bake 24 large cupcakes and place the remaining batter in a mini muffin pan to make about 18 small bite-sized cupcakes. Reduce the baking time if using a mini muffin pan.

In a medium bowl, whisk together the dry ingredients: flour and salt. Set aside.

Using the large bowl of a stand mixer, add butter and sugar and mix using beater or paddle attachment for 4-5 minutes until light and fluffy, it will become pale in color.

Add in the eggs one at a time, mixing well to combine after each addition.

Note: this recipe does not use a leavening agent. Instead, the air incorporated into the eggs during mixing provides the lift.

Next, on low speed, alternate adding in the flour mixture and pouring the heavy cream into the batter, ending with adding the remaining flour mixture.

Add in vanilla extract and mix just until combined and the batter is smooth. Gently stir in the crushed oreo cookies.

Fill the cupcake liners with the batter ¾ full using an ice cream scoop. Place the pan(s) in a COLD OVEN and set the oven to 325℉ / 165℃. Bake for 20-30 minutes or until a skewer inserted into the center comes out clean.

Note: Mine were done perfectly at 25 minutes, but each oven varies. If using an instant read thermometer to check doneness, it should read 205℉ / 96℃.

Place the cupcake pan on a wire rack to cool for 10 minutes before removing them from the pan to cool fully on the wire rack. Frost when completely cooled.

In a small bowl, sift together the powdered sugar and black cocoa powder until well combined. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese for one minute to soften, scrape down the sides of the bowl.

Add in the sugar/cocoa blend to the cream cheese. Start on low to combine and work up to high speed for 1-2 minutes, until well combined. Stop occasionally to scrape down the sides and bottom of the bowl with a silicone scraper.

Add vanilla extract. Slowly add heavy cream, and gradually mix on high until well combined. Whisk until desired consistency is reached. For a frosting that holds its shape well, whisk until stiff peaks form. Keep whisking until the peaks stand straight up and appear firm when the whisk is lifted.

Notes: Scrape the sides of the bowl as needed. Cold ingredients will whip better together. Be careful not to overwhip. Use frosting immediately.