Preheat over to 350F. Line 24 cupcake tins with paper liners.
Twist apart 24 Oreos. Place the cookie with filling on it, filling side up, in the bottom of each cupcake pan. Cut 12 of the filling-less cookies in half for garnish, and crush the others in a plastic bag with a rolling pin to make fine crumbs.
Reserve these crumbs to mix into the frosting.
Cream the butter in the bowl of a stand mixer until light and fluffy. Beat in the milk and vanilla.
Roughly chop the remaining Oreos and toss with 2 tbsp flour.
Sift the flour, baking powder, and salt together into the butter mixture. Stir a few times, then mix in the sugar and beat with the mixer on low for about 30 seconds. Add the egg whites. Turn the speed up to 24px and beat for two minutes. Fold in the roughly chopped cookies
Divide the batter evenly among the prepared pans and bake for about 18 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting, beat the butter, powdered sugar, and vanilla in the bowl of a stand mixer and add milk 1/2 tsp at a time until it has a smooth, spreadable consistency.
Add the Oreo crumbs and mix well.
Ingredients
cupcakes1 stick unsalted butter, at room temperature1 cup milk2 tsp vanilla extract2 1/4 cups flour, plus 2 tbsp1 tsp baking powder1/2 tsp salt1 2/3 cup sugar3 24px egg whites, at room temperature1 package Oreo Cookies (about 45 cookies)
frosting6 tbsp softened butter3 cups powedered sugar1 tsp vanillaOreo crumbs2-4 tbsp milk
Thank you so much to Courtney for having me be a guest poster today! I am so excited to have had the opportunity!
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