Ingredients:
cupcakes
- 1 stick unsalted butter, at room temperature
- 1 cup milk
- 2 tsp vanilla extract
- 2 1/4 cups flour, plus 2 tbsp
- 1 tsp baking powder
- 1/2 tsp salt
- 1 2/3 cup sugar
- 3 large egg whites, at room temperature
- 1 package Oreo Cookies (about 45 cookies)
frosting
- 6 tbsp softened butter
- 3 cups powedered sugar
- 1 tsp vanilla
- Oreo crumbs
- 2-4 tbsp milk
Directions:
- Preheat over to 350F. Line 24 cupcake tins with paper liners.
- Twist apart 24 Oreos. Place the cookie with filling on it, filling side up, in the bottom of each cupcake pan. Cut 12 of the filling-less cookies in half for garnish, and crush the others in a plastic bag with a rolling pin to make fine crumbs. Reserve these crumbs to mix into the frosting.
- Roughly chop the remaining Oreos and toss with 2 tbsp flour.
- Cream the butter in the bowl of a stand mixer until light and fluffy. Beat in the milk and vanilla.
- Sift the flour, baking powder, and salt together into the butter mixture. Stir a few times, then mix in the sugar and beat with the mixer on low for about 30 seconds. Add the egg whites. Turn the speed up to medium and beat for two minutes. Fold in the roughly chopped cookies
- Divide the batter evenly among the prepared pans and bake for about 18 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.
