Oreo Cookie Cupcakes

Ingredients:
3 sticks (12 oz.) butter
4-6 oz. Oreo Cookies
1 1/2 cups sugar
3 eggs
1 1/2 cups all purpose flour
1/2 cup ground almonds
1 tsp. baking powder
1 cup Creme Fraiche

Preparation:
* Preheat the oven to 350 and line a mini cupcake pan with paper liners. Melt 1 stick of butter. Blend the butter and 4 oz. of Oreo cookies in a food processor until the cookies are crushed. Refrigerate cookie mixture for 30 min.
*Using a stand mixer fitted with a paddle attachment, mix 2 sticks of butter and the sugar on medium speed until mixture is light and fluffy in color, about 10 min.
*Add the eggs, one by one, mixing after each addition. Use a spatula to wipe down the sides of the mixing bowl so that all the ingredients are incorporated.
*In a separate bowl, mix the flour, ground almonds, and baking powder.
*Add the flour mixture and creme fraiche alternately to the mixer and mix on medium speed until all ingredients are incorporated. (do not overmix!)
*Place a teaspoon of crushed oreos into each liner.
*Spoon batter into cups, filling each about three-quarters full. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
*Transfer the pan to a wire rack and let the cupcakes cool to room temp.

I did a cream cheese frosting but there is also a recipe for a whipped cream frosting:
Cream cheese:
2 (8oz) pack of cream cheese
1 stick of butter
1-2 tsp. vanilla
1 1/2 cups of powdered sugar
*Cream together room temperature cream cheese and butter. Add vanilla, then on low speed, add sugar until desired sweetness.

Whipped cream:
1 cup heavy whipping cream
1/3 cup powdered sugar
*With stand mixer whisk attachment, whisk together the cream and powdered sugar until light and fluffy. If desired can decorate the tops of each cupcake woth an Oreo cookie half