Oreo Cupcakes

I found this recipe for cookies and cream cupcakes on www.annies-eats.com and it is delicious!

Ingredients:
- 24 Oreo halves with cream filling attached
- 2.25 cups of all purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 8 tbsp unsalted butter (at room temperature)
- 1.66 cups of sugar
- 3 large egg whites (at room temperature)
- 2 tsp vanilla extract
- 1 cup of milk
- 20 Oreo cookies coarsely chopped
- 240ml cream cheese (at room temperature)
- 6 tbsp unsalted butter (at room temperature)
- 1 tbsp vanilla extract
- 4 cups of icing sugar
- 2 tbsp heavy cream
- Oreo cookie crumbs
- 24 Oreo cookie halves

Directions:

1.  Preheat oven to 180 degrees Celsius.  Line the wells of the cupcake pan with 24 paper liners, and place and Oreo half in the bottom of each liner, cream side up.

2.  Combine the flour (sift it in), baking powder and salt; stir together with a fork and set aside.

3.  In the bowl of an electric mixer combine the butter and sugar and beat together on medium-high speed until light and fluffy.  (Should take approx. 2 minutes)

4.  Blend in the egg whites one at a time, beating well after each addition.  Then blend in vanilla extract.

5.  With the mixer on low speed beat in half of the dry ingredients just until incorporated.  Add milk and beat until just combined, then mix in remaining dry ingredients.

6.  Gently fold in the chopped Oreos until evenly incorporated.  Be careful not to over mix.

7.  Evenly divide between the prepared cupcake liners.  Bake for 18 - 20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 5 - 10 minutes then transfer to a wire rack to cool completely.

8.  To make the frosting combine the cream cheese and butter in the bowl of an electric mixer and beat on medium high speed until smooth (about 1 minute).  Blend in vanilla extract.  Beat in icing sugar (I sifted it in) until incorporated and smooth (1 - 2 minutes).  Add the heavy cream to the bowl and beat on medium-low speed until incorporated, then increase the speed to medium-high and whip until light and fluffy.

9.  Frost the cooled cupcakes, and decorate with Oreo crumbs and Oreo halves.

10.  Enjoy!  Because of the Cream Cheese frosting, depending on the temperature you may have to refrigerate them if you are not going to eat them straight away, but they should be alright for a day.