Cookies & cream cupcakes

I have been wanting to make cupcakes in a while now. And what is better than some great Cookies & Cream cupcakes? The icing is super sweet but it combines very well with the oreo pieces in it. Also the oreo placed on the bottom of the cupcakes stays very crunchy, which I love in a cupcake.

Cookies & Cream Cupcakes

Yield: 24 cupcakes

Ingredients

For the cupcakes:

24 Oreo halves, with cream filling attached

2¼ cups (142gram) all-purpose flour

1 tsp. baking powder

½ tsp. salt

8 tbsp. (115gram) unsalted butter, at room temperature

1 2/3 cup (375gram) sugar

3 large egg whites, at room temperature

2 tsp. vanilla extract

1 cup (235ml)milk

20 Oreo cookies, coarsely chopped

Method
Preheat the oven to 350˚ F (150C).  

Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  
In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend 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 the prepared cupcake 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.

Adapted from Annies Eats

Cookies & Cream frosting

Yield: 12 cupcakes (!!)

Ingredients
2/3 cup (150 grams) unsalted butter at room temperature 
2 1/3 cups (300 grams) powdered sugar, sifted 
2 tbsp whipping cream 
1 tsp pure vanilla extract 
1 heaping tbsp Oreo cookie crumbs (I used more)

Method

In bowl of a stand mixer, fitted with paddle attachment. 

Beat butter until very soft and fluffy - approx. 4 minutes on high speed.

Add sifted powdered sugar. 
Beat on slow speed until mixture starts to combine then increase to medium speed for 1 minute.

Then increase speed to to and beat for another 5 minutes .
Scrape down sides of bowl. Add heavy crean, vanilla extract and cookie crumbs. 
Beat 2 minutes on medium speed.

Pipe into the cupcakes, top with an oreo cookie if wanted. 

Adapted from Lemon Drop

Voilà! The result! Delicous and so so very sweet!