Ingredients

The following ingredients have 24 Servings
  • 24 Oreo halves (with cream filling included)
  • 2¼ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 8 tbsp. unsalted butter (room temperature)
  • 1 2/3 cup granulated sugar
  • 3 large egg whites (room temperature)
  • 2 tsp. vanilla extract
  • 1 cup milk
  • 20 Oreo cookies (coarsely chopped)
  • 8 oz. cream cheese (room temperature)
  • 6 tbsp. unsalted butter (room temperature)
  • 1 tbsp. vanilla extract
  • 4 cups confectioners' sugar (sifted)
  • 2 tbsp. heavy cream or whole milk
  • Oreo cookie (crushed)
  • 24 Oreo cookie halves

Instruction

  • Preheat the oven to 350˚ F.
  • Line 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.
  • Make your own frosting or buy a pre-made.
  • To make 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 if desired.