I posted the chocolate cupcake recipe previously. This time I undercooked one pan of cupcakes a little - the centers did not look all the way set. The final product was just right. So, one secret to moist cupcakes is to not overcook them.
Oreo Buttercream Frosting
adapted from Tide and Thyme
1 and 1/2 cups (3 sticks) unsalted butter, at room temperature
4 cups powdered sugar
6 tablespoons Oreo cookies, finely crushed
In the bowl of your standing mixer fitted with the paddle attachment (or using a hand mixer) cream the butter on medium-high speed until light and fluffy, about 2-3 minutes.
Reduce the mixer speed to low and add the powdered sugar, about 1/2 cup at a time, until thoroughly mixed. Add the Oreo crumbs; mix well. Frost cupcakes as desired.