Cookies and Cream Cupcakes With Buttercream Icing

Ingredients:

Cupcakes:
• 1 stick unsalted butter, at room temp
• 1 cup milk
• 2 teaspoon vanilla extract
• 2 & 1/4 cups flour, plus 2 Tablespoon for the Oreo chunks
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 & 2/3 cup sugar
• 3 large egg whites, room temp
• 1 pkg Oreo Cookies (I used Double Stuff Oreos)
Icing:
• 1/2 cup butter, room temp
• 4 & 1/2 cups powdered sugar
• 1 & 1/2 teaspoon vanilla extract
• 5 – 6 tablespoons milk

Directions:

1. Preheat oven to 350°F.
2. Insert liners into cupcake pans. Twist apart 24 Oreos. Place the cookie wafer with filling on it, filling side up, in the bottom of each paper liner. Place cookie halves in a plastic Ziploc bag.
3. Cut the remaining whole Oreo cookies into quarters with a sharp knife. Toss with 2 Tbsp flour and set aside.
4. In a large mixing bowl cream butter until fluffy, about 3-5 minutes. Add the milk and vanilla, mix to combine.
5. In a separate bowl mix together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture. Mix until integrated.
6. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes.
7. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.
8. Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes before frosting.
9. To make the frosting: Remember the Oreo cookie wafers you placed in the Ziploc Bag? Close plastic bag and crush cookies with rolling pin or other desired tool. Set aside.
10. In a large mixing bowl, cream butter until fluffy. Beat in powdered sugar and vanilla. Add enough milk to reach desired consistency.
11. Sift Oreo cookie crumbs into frosting, discarding larger pieces. (I used a handheld strainer for this) Mix well.
12. Frost cupcakes and garnish with whole mini Oreo cookies.