Cookies n' Cream Cupcakes

 Ingredients: 

Cookies n' Cream Cupcake: 

• 24 Oreo halves, with the creme filling still attached
• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, room temp
• 1 2/3 cup sugar
• 3 large egg whites, room temp
• 2 teaspoons vanilla extract
• 1 cup milk
• 2 cups of finely chopped oreo cookies (don't use the filling for this part)

Cream Cheese Frosting:

• 8oz cream cheese, room temp
• 8 oz (1 stick) unsalted butter, cut into pieces, room temp
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• heavy cream or milk, as needed to achieve desired thickness

Instructions:
Cookies n' Cream Cupcake: 
Preheat oven to 350º. Line a muffin pan with 56 mini cupcake liners or 24 regular cupcake liners.

Separate your eggs and leave the egg whites out until you are ready to use them. Place a mini oreo, cream filling side up, at the bottom of your mini liner. Place a regular oreo, cream filling side up, at the bottom of your regular liner. Combine flour, baking powder, and salt, in a medium sized bowl and mix to combine. With an electric mixer cream the butter and sugar for about 2 minutes. Add in the egg whites along with the vanilla extract, and mix until incorporated. Alternate adding the milk and flour mixture into the batter: starting and ending with the flour. With a spoon mix in the oreo crumbs, be careful not to over mix. Bake the cupcakes for 15 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes to cool completely before frosting.

Cream Cheese Frosting:
Cream the butter and cream cheese in a large bowl with an electric mixer. Add in the vanilla extract. Very slowly start adding in the powdered sugar, until the mixture is completely combined. Add 1 tablespoon at a time of milk or heavy cream (ONLY IF NEEDED). Pipe the Cream Cheese Frosting onto the Cookies n' Cream Cupcakes and dust with some Oreo cookie crumbs!