For the cupcakes:
24 Oreo cookies halves with white cream filling attached
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks unsalted room temperature butter
1 2/3 cups sugar
3 large egg whites (room temperature)
2 teaspoons vanilla extract
1 cup whole milk
20 whole Oreo cookies, quartered
For the frosting:
8 ounces cream cheese, at room temperature
6 tablespoons unsalted room temperature butter
1 tablespoon vanilla extract
4 cups powdered sugar
2 tablespoons heavy whipping cream
Oreo cookie crumbs and/or 24 Oreo cookie halves for garnish*
*Make sure to buy a large pack or two packs of Oreo cookies. I had trouble getting them to split in half with the cream all on one side and without crumbling them. (Use a paring knife to help you.) I garnished my cookies with the leftover halves of the split-apart cookies, but it would be even better with a half of an intact cookie.
1. Preheat oven to 350 degrees. Place 24 paper cupcake liners in your cupcake pans. Place an Oreo half (with cream filling attached) in each cupcake liner, with the white facing up.
2. Combine the flour, baking powder, and salt in a medium bowl and stir together to combine. Set aside. In the bowl of an electric mixer combine the butter and sugar until light and fluffy. Separate each egg and add the whites to the butter and sugar mixture, one at a time, beating well in between. Mix in the vanilla. Turn mixer to low speed and add half the flour mixture. Add half the milk and mix until just combined. Repeat with the remaining dry ingredients and milk. Gently fold in the chopped Oreos, being careful not to over-mix.
3. Pour batter evenly into each cupcake liner. Bake 18-20 minutes until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the pans and then remove to a wire rack to cool completely.
4. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat until smooth. Blend in the vanilla. Beat in the powdered sugar until incorporated and smooth. Add the heavy cream and beat on medium-low speed until just incorporated, then increase the speed for about 4 minutes until light and fluffy. Frost the cooled cupcakes. Sprinkle with Oreo crumbs and/or cookies. (You shouldn’t do this until right before serving so they don’t get stale.)
Source: Annie’s Eats