Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.75 cup of granulated sugar, and 0.75 cup of crushed chocolate sandwich cookies until well combined.

In another bowl, beat together 0.5 cup of softened unsalted butter and 2 large eggs until light and fluffy, about 2-3 minutes.

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.

Line a muffin tin with cupcake liners and fill each about two-thirds full with the batter.

Place the tin in the preheated oven and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Beat together 1 cup of sifted powdered sugar, 0.5 cup of softened unsalted butter, 1 teaspoon of vanilla extract, and 2 tablespoons of heavy cream until fluffy and spreadable.

Once the cupcakes are completely cool, generously frost each with your delicious frosting and sprinkle extra crushed chocolate sandwich cookies on top.