I made these cupcakes for a very special person’s birthday and they were a hit! So delicious! Especially for cookies and cream lovers, which is pretty much everyone.
Ingredients
- 1 and 2/3 cups (210g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 2 egg whites
- 1/4 cup (60g) vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
- 3/4 cup (180ml) 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)
Frosting Ingredients
- 1 cup (230g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confections’ sugar
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 3 Tablespoons (45ml) heavy cream (or milk or half and half if necessary)
- 4-5 crumbled Oreos, optional
Directions
Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside. To make the cupcakes: In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside.
In a medium microwave-safe bowl, melt the butter. Whisk in the granulated sugar. Mixture will be thick.
Vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined and uniform in texture.
Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Gently fold in the Oreos.
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: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 2 minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3 cups of confectioners’ sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add the last 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness. 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 5.
Baking With Friends 