Chocolate Cupcakes with Cookies ‘n Cream Frosting

INGREDIENTS

for the cupcakes

1 cup

unsweetened cocoa powder (measured correctly)

3/4 cup

all-purpose flour (measured correctly)

2 tsp

baking powder

1/4 tsp

salt

2 tbsp

canola or vegetable oil

eggs, room temperature

1 tbsp

vanilla extract

3/4 cup

granulated sugar

1/4 cup

plain nonfat Greek yogurt

1/2 cup

nonfat milk

for the frosting

2 cups

plain nonfat Greek yogurt

1/2 oz

(2 servings) sugar-free, fat-free instant vanilla pudding mix

3 tbsp

granulated Splenda (or other sweetener, to taste)

chocolate sandwich cookies, cream centers removed & chopped fairly small (such as Oreos)