COOKIES AND CREAM (OREO) CUPCAKES
INGREDIENTS12 Oreos, twisted apart with cream filling attached
1 cup + 2 Tbsp all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
4 Tbsp butter, at room temperature
1/2 cup + 1/3 cup sugar
2 egg whites, at room temperature
1 tsp vanilla extract
1/2 cup milk
10 Oreo cookies, coarsely chopped
4 oz cream cheese, at room temperature
3 Tbsp butter, at room temperature
1-1/2 tsp vanilla extract
2 cups confectioners’ sugar, sifted
1 Tbsp heavy cream
Oreo cookie crumbs
6 Oreo cookie tops, halved
Preheat the oven to 350˚ F. Line cupcake tins with 12 paper liners, and place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt. Cream 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.
Evenly divide the batter between the prepared cupcake liners, and bake for 14-17 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans for 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 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.
Frost the cooled cupcakes, and sprinkle with Oreo crumbs; garnish with Oreo halves, if desired.
Hope y'all enjoy!