Heyy Kaitlyn Here; @omg-its-kaitlyn 
Sooo, I realize the picture is a candle but it's pretty much what i'm going to be telling you how to do. So here we go..!(:

2 1/3 cups flour
1 Tsp. salt
1 Tsp. baking soda
1 Cup shortening or 1 Cup (2 sticks) butter
1 and 1/2 Cup packed brown sugar
1 and 1/2 Cup white sugar
2 Tsp. pure vanilla
2 eggs
2 tablespoons of Chocolate Syrup

Part One {Cupcake Batter}

Step One.
Preheat the oven to 350 degrees.

Step Two.
Add all of the dry ingrediants in a mixing bowl.

Step Three.
Mix all the wet ingrediants in a mixing bowl except for the butter and chocolate syrup.

Step Four.
Heat the butter in the micorwave until melted.

Step Five.
Pour the butter over the dry ingrediants.

Step Six.
Add all the wet ingrediants to the dry ingrediants.

Step Seven.
Mix well and then add the chocolate syrup.

Step Eight.
Line a muffin tin with cupcake papers.

Step Nine.
Drop the batter into the cupcake papers about 3/4 of the way full.

Step Ten.
Cook for 8-10 minutes then check them. If they are still gooey, put in for 5-10 minute intervals.

Part Two {Cupcake Frosting}

3 cups powdered sugar
1 cup salted butter, at room temperature
1 teaspoon vanilla extract
1 to 2 Tablespoons whipping cream
12 Oreo (cream-filled sandwich cookies- chocolate or vanilla), crumbled finely
12 to 15 additional Oreo's for garnish 

Step One.
In a large bowl, with a hand or stand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another 3 minutes.

Step Two.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency. Add the cookie crumbles and mix just until combined.

Step Three.
Scoop into a piping bag with a wide tip and pipe decoratively onto cupcakes, or spread onto cupcakes as desired. Garnish with a whole Oreo cookie.
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