Cookies and Cream Cupcakes with Milk Chocolate Frosting

By á-8595

Fluffy and easy vanilla cupcakes stuffed with crushed Oreos and topped with a creamy milk chocolate frosting. If you love chocolate, you have to try these. So unbelievably delicious.

Ingredients

• Cupcakes
• 1 and 2/3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 2 egg whites
• 1/4 cup vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
• 3/4 cup milk (cow's milk, soy milk, or almond milk)
• 2 teaspoons vanilla extract
• 1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)
• Milk Chocolate Frosting
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3 and 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 3 Tablespoons heavy cream*
• 4-5 crumbled Oreos, optional

Details

Adapted from sallysbakingaddiction.com

Preparation

Step 1

Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
To make the cupcakes: In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fold in the crushed Oreos. Batter will be thick.
Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
To make the frosting: On medium speed, cream butter for 3-4 minutes in a stand mixer with the paddle attachment. This creates a creamy base for the frosting. Turn speed to LOW and slowly pour in the dry ingredients. Be careful so that the dry ingredients do not blow everywhere. Mix until sugar/cocoa are absorbed by the butter. Turn up mixer to medium speed and add the vanilla and salt. Slowly add the cream and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness (I did not need it). Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.