Oreo Cupcakes

Cookies and Cream cupcakes that morphed themselves into Oreo cupcakes Super yummy I could eat just the frosting and be a happy happy girl!!


For the cupcakes:
24 Oreo halves, with cream filling attached (save the cookie half for use in the frosting)
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

For the frosting:
24 cookie side of the Oreo crushed finely
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
3 cups confectioners’ sugar, sifted

Directions:

1. Preheat the oven to 350˚ F.
2. Line two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.

3. In a medium bowl, combine the flour, baking powder and salt; whisk together to blend and set aside.
4. 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.
5. Blend in the egg whites one at a time, beating well after each addition.
6. Blend in the vanilla extract.
7. 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.
8. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

9. Evenly divide the batter between the prepared cupcake liners.

10. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.
11. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the 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.
2. Blend in the vanilla extract.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.
3. Incorporate cookie crumbs.
4. 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.

Garnish:
I made chocolate music notes from melting chocolate and molds.

These were very yummy. Warm they were perfect once they cooled the gooeyness kind of glued the wrapper to the cupcake. This made me sad but the two left over were eaten today (3days after they were made) and they peeled away perfectly fine.


Enjoy!
<3 Laura ^.^