Cookies and Cream Cupcakes

I try and try new cupcake recipes and this is one of my favorites. The cake is so soft and the Oreo bits in the cake add extra flavor and texture. And the frosting is so smooth and creamy, just extra deliciousness.

Cookies and Cream Cupcakes

Recipe Source: Annies-Eats.net

For the cupcakes:

24 Oreo halves, with cream filling attached

2 1/4 cups All-Purpose Flour

1 teaspoon Baking Powder

1/2 teaspoon Salt
8 Tablespoons Butter, room temperature
1 2/3 cups Sugar
3 Large Egg Whites, room temperature
2 teaspoon Vanilla Extract
1 cup Milk
20 Oreos, coarsely chopped

For the frosting:
8 oz Cream Cheese, room temperature
6 Tablespoons Butter, room temperature
1 Tablespoon Vanilla Extract
4 cups Powdered Sugar, sifted
2 Tablespoons Heavy Cream

For garnish:
24 Oreo cookie halves

Oreo Crumbs

Cupcake...

1. Preheat oven to 350 degrees. Line two cupcake pans with 24 liners. Place an Oreo half in the bottom of each cupcake liner, cream side up. 

2. In a medium bowl add flour, baking powder and salt. Stir together with a fork and set aside. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, approx. 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 coarsely chopped Oreos with a rubber spatula until combines, do not to over mix.

3. Scoop the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through, until a toothpick in the center comes out clean. Cool for 5 minutes in the pan, then transfer to a wire rack to cool.

Frosting...

1. Combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Add the vanilla extract. Beat in the powdered sugar until smooth, 1-2 minutes.

2. Add the heavy cream to the bowl and beat on med-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes, scraping down the sides of the bowl as needed.

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

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