Cookies & Cream Cupcakes

Makes 24 Cupcakes


Ingredients:

For the cupcakes:

• 1 package Oreos (used for entire recipe)
• 2 cups + 4 tbs all-purpose flour
  1 tsp. baking powder
  1/2 tsp. salt
• 8 tbsp. (1 stick) unsalted butter, at room temperature
• 1 2/3 cups sugar
• 4 large egg whites, at room temperature 2 tsp. vanilla extract
• 1 cup milk (best to use 2% or higher)
• 20 Oreo cookies, coarsely chopped (place in a zip lock baggie and crush them with a wooden spoon, rolling pin or anything heavy!)

For the frosting:

• 8oz. cream cheese, at room temperature
• 6 tbsp. unsalted butter, at room temperature
  2 tsp. vanilla extract
• 4cups confectioners’ sugar, sifted
• 2tbsp. heavy cream

Directions:
Preheat the oven to 350˚ F. Line the wells of cupcake pans with paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
Evenly divide the batter between the prepared cupcake liners. Bake for 14-17 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.  Place frosting in the freezer for about 30 minutes to set-up.  I usually put my frosting into the pipping bag, place it in a large cup and clip the end so it's ready to go when set.  Then, just snip the end of the bag and you're ready to go!

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves (if you have enough!).