1. Preheat oven to 350 degrees F (175 C) and line a 12-cup cupcake pan with paper liners. Set aside. In a large bowl, whisk together all purpose flour, sugar, baking powder, baking soda and sea salt. In a small bowl, whisk together nondairy yogurt, nondairy milk, canola oil and vanilla extract. Pour wet ingredients into dry ingredients and whisk until just combined. Do not over-mix. Gently fold in 1 cup crushed cookies.

2. Drop 1 entire chocolate sandwich cookie into the bottom of each cupcake liner. Cover with prepared batter until about 3/4 of the way full. Bake in preheated oven for 18-20 minutes or until toothpick inserted into the center of cupcake comes out clean with only a few crumbs clinging to it. Allow cupcakes to cool for 2-3 minutes in cupcake pan before transferring to a wire rack to cool completely. 

3. While cupcakes are cooling, prepare the frosting. Add shortening and vegan butter to a large bowl and beat with an electric hand or stand mixer until well-combined, about 30 seconds. Add powdered sugar to the bowl and beat until all sugar is incorporated. Add in crushed cookies, vanilla and salt. Beat until cookies are well-distributed. Top cooled cupcakes with frosting using a piping bag or an offset spatula.