Preheat the oven to 350 degrees. Line two muffin tins with cupcake liners. Divide 12 Oreo cookies in half placing one half in the bottom of each cup, cream side up.

In a medium bowl combine the flour, baking powder, and salt. Mix and set aside.

In a large bowl combin the butter and sugar. Mix well. Add in the eggs and beat until combined. Stir in the vanilla.

Add half of the dry ingredients to the butter mixture and mix well. Pour in the milk and mix until combined. Add the remaining dry ingredients and stir until combined.

Crush ½ cup of Oreo cookies. Gently fold them into the cupcakes.

Divide the batter between 24 muffin cups, filling about 2/3 of the way full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove from oven and cool completely on a wire rack.

To make the frosting beat the butter until smooth. Add in the vanilla and mix until combined.

Stir in the powdered sugar ½ cup at a time until desired consistency is reached. If the frosting is too thick add 2-3 tablespoons of milk.

Frost the cupcakes with the buttercream. Sprinkle with Oreo crumbs and top with a whole Oreo.