(Makes 12 cupcakes)
Cupcakes
1/2 stick unsalted butter, at room temperature
1/2 cup milk
1 tsp vanilla extract
1 1/8 cups flour
1/2 tsp baking powder
1/4 tsp salt
A little bit less than a cup sugar (I recommend brown sugar)
3 large egg whites, at room temperature
1 pkg Oreo Cookies (or about 26 cookies)
Preheat over to 350F. Insert liners into a medium cupcake pan. Twist apart 12 Oreos. Place the wafer with filling on it, filling side up, in the bottom of each paper liner. Cut the wafers with no filling in half. Save 12 halves to put in mixture later. Crush the other 12 wafer halves, also for garnishing.
Cut the remaining Oreo cookies into quarters with a sharp knife.
In a large bowl cream the butter. Add the milk and vanilla and mix to combine. Add the flour, baking powder, and salt. Mix until integrated. 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. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies.
Fill the cupcake lines three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
Frosting
Use Betty Crocker Fluffy White Frosting and sprinkle crushed Oreos on top.
This is the goodness of the cupcake on the inside!
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