Cookies and Cream Cupcakes

I really love making cupcakes, although I'm not sure why. I don't really like cake or frosting much, but they just look so pretty when you're finished. I think I just really look forward to decorating them. Even though I don't really like to eat cupcakes/frosting much, these cupcakes are an exception- I really loved eating them. I still had to scrape off most of the frosting because it was too much for me (but so pretty for pictures- and the kids had no complaints about this much frosting), but they were so good!

I found the recipe on Annie's Eats and they are seriously... sooo... good! The cupcake flavor is perfect and with the giant oreo chunks, they are simply scrumptious and taste like big, fluffy Oreos. And the frosting even reminds you of the oreo filling! Mmmmm. They're good. And they were the perfect thing for Father's Day since my Dad loves Oreos.

The best part- they aren't even that hard to make! Me! Making Cupcakes from Scratch! I feel quite accomplished now. ;)

Makes 24 cupcakes

What You'll Need:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (I quarter them)

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Preheat the oven to 350˚ F.  Line two cupcake pans with liners.  Place an Oreo in the bottom of each line.

In a medium bowl, combine the flour, baking powder and salt; stir together 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 liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, 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.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and garnish with Oreo halves.