Preheat your oven to 350°F (175°C) and line muffin pans with cupcake liners.

Beat softened unsalted butter and sugar until light and fluffy, about 2-3 minutes.

Mix in the eggs, milk, and vanilla until combined and smooth.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add it to the wet ingredients until just combined.

Fold in chopped Oreo cookies gently into the batter.

Fill each cupcake liner about two-thirds full with batter.

Bake for 19 minutes or until a toothpick comes out clean. Let cool for 5 minutes, then transfer to a wire rack.

Prepare vanilla and chocolate frostings in separate bowls.

Use a piping bag to frost each cupcake with swirls of vanilla and chocolate frosting.

Garnish each cupcake with crushed Oreos on top.