Cookies & Cream Cupcakes

These Cookies & Cream cupcakes are to die for!  They are the perfect amount of both Oreo cookie and cream.  Once you eat one...there's no stopping.

Equipment needed:
-2 muffin tins, holding 12 muffins each
-24 paper muffin liners
-2 medium sized mixing bowls
-A kitchen mixer of some kind (Kitchenaid, hand mixer)
-Spatula for scraping sides of bowl
-Measuring cups


Ingredients needed:
-24 Oreo cookies (I use double stuf Oreos)
-2 1/2 cups flour
-1 2/3 cup sugar
-1 tsp. baking powder
-1/2 tsp. salt
-1/2 cup butter, room temperature
-3 egg whites, room temperature
-2 tsp. vanilla extract
-1 cup milk

For the Frosting:
-2 sticks butter, softened
-6 cups powdered sugar
-1 tsp. vanilla
-1-3 tbsp. milk

a. Preheat the oven to 350 degrees
b. Line 2 cupcake tins with 24 paper liners
c. Pull Oreos apart, place one Oreo in bottom of each liner, cream side up (save other side of cookie for crushing and adding to batter)

a. In a medium bowl, mix flour, salt, and baking powder together
b. In separate bowl, beat sugar and butter on medium-high speed until light and fluffy
c. Add egg whites one at a time, and beat until well combined
d. Blend in vanilla
e. With mixer on low speed, add in half of the dry ingredients
f. Add milk and mix on low until incorporated
g. Add the rest of the dry ingredients, and mix until well combined
h. Crush Oreos (in a Ziploc bag or in a bowl)
i. Fold in crushed Oreos, making sure not to overmix

a. Pour batter evenly into liners, covering the Oreo halves
b. Fill each liner approximately 3/4 of the way full

a. Bake for 18-20 minutes, rotating the pans in the oven halfway through
b. Once finished, let cool completely on a wire rack

a. Beat butter until fluffy
b. Add powdered sugar slowly
c. Add vanilla and milk and whip until fluffy
d. Frost over cooled cupcakes
e. Enjoy!!