Oreo Cupcakes

I think we all know about my unhealthy obsession with Oreos. After all, the mini cookies and cream cheesecakes are one of my favorite desserts. I have been wanting to try this recipe the second I saw it. An amazing cake batter + cream cheese frosting + an entire bag of Oreos = heaven.on.earth. I thought red velvet cupcakes would forever be my favorite, but I think this takes the cake. (Pun intended.) These were rated up there with chocolate chip cookie dough cupcakes, so you know they are amazing. You will be doing yourself a disservice if you don't make these. Like, right now.

Oreo Cupcakes

For the cupcakes:
1 stick unsalted butter, room temperature
1 cup milk
2 tsp. vanilla extract
2 1/4 cups all-purpose flour, plus 2 Tbsp. for the Oreo chunks
1 tsp. baking powder
1/2 tsp. salt
1 2/3 cup granulated sugar
3 large egg whites, room temperature
1 package Oreo Cookies (~45 cookies)

For the frosting:
8 oz cream cheese, room temperature
1 stick butter, room temperature
1 Tbsp. vanilla extract
3-4 cups powdered sugar

Preheat oven to 350 degrees. Line two cupcake pans with paper liners. Twist apart 24 Oreos, and place the wafer with filling on it, filling side up, in the bottom of each paper liner. Save 20 halves to chop up for the filling. Crush the other (4) wafer halves, for garnishing. Cut 12 oreos in half, and set aside also for garnishing. Cut the remaining Oreo cookies into quarters with a sharp knife and toss with 2 Tbsp. flour, then set aside.

In a large mixing bowl, mix together the flour, baking powder, and salt, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine. Add the dry ingredients to butter mixture, and mix until integrated, then beat in sugar. With the mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites and beat for 2 more minutes, scraping down the sides of the bowl as needed. Stir in the quartered cookies by hand.

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.

To make the frosting, cream the butter and cream cheese until fluffy, about 3 minutes. Beat in vanilla extract. Slowly add powdered sugar until desired consistency is reached. Frost cupcakes as desired. Sprinkle with crushed Oreos and place 1/2 of an Oreo on the frosting of each cupcake. (The should be refrigerated, so I recommend not adding to the oreo until you are ready to serve.)

Source: adapted from Beantown Baker