• Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
• Combine the gluten free flour, sugar, cocoa powder, baking powder, salt and baking soda in the bowl of an electric mixer. Mix well,
  ¾ Cup (111 g) Gluten Free 1-to-1 Flour Blend, ¾ Cup (150 g) Sugar, 3 Tablespoons (15 g) Cocoa Powder, ½ teaspoon Baking Powder, ¼ teaspoon Salt, ¼ teaspoon Baking Soda
• Add the water, oil, eggs, and vanilla extract and mix on medium-low speed until smooth.
  7 Tablespoons (100 g) Water, ¼ Cup (52 g) Oil, 1 (56 g) Egg, 1 (14 g) Egg Yolk, 1 teaspoon Vanilla
• Add a single gluten free Oreo cookie to the bottom of each paper liner.
  12 (136 g) Gluten Free Oreos
• Fill each cupcake liner about ⅔ of the way full with cupcake batter.
• Bake in the preheated oven for 20-22 minutes, until the tops spring back when gently poked.
• Remove from the oven and let rest in the muffin tin for 10 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting.

For the Frosting

• Add the butter to the bowl of an electric mixer. Beat on medium speed until smooth.
  1 Cup (226 g) Vegan Butter
• Add the powdered sugar ½ cup at a time, mixing on low speed between additions.
  3 Cups (360 g) Powdered Sugar
• Once the powdered sugar is incorporated, add the vanilla extract and the cream. Beat at medium speed until the frosting is fluffy and creamy.
  ¼ Cup (57 g) Plant Based Cream, 1 teaspoon Vanilla
• Add in the crushed Oreo cookies and fold them into the frosting with a spatula.
  ½ Cup (68 g) Gluten Free Oreo Crumbs
• Decorate the cupcake with the buttercream frosting and top with an Oreo cookie.
  12 (136 g) Gluten Free Oreos