Cookies & Cream Cupcakes

Imagine, if you will, that the cold weather is long behind us. You've broken out the shorts and flip flops. The sun is beaming and you are warmed from the top of your head through the tips of your toes. What are you in the mood for? For me, it's none other than a scoop of cookies and cream ice cream to chill the glistening sweat seeping from my pores. Ah, summer. (Sigh.)

Ok, now back to reality... You're bundled in a coat and scarf, your fingertips are numb beneath your mittens, and your teeth are chattering uncontrollably. Just because it's snowing outside doesn't mean you can't daydream about warm weather and ice cream. :) And these cupcakes tastes just like one of my favorite flavors, minus the cold factor. Delightful!

These cupcakes were made special for my friend's birthday. Mary always bakes a batch of cupcakes for me on my birthday, so I felt it was time to return the sweet gesture. Mary loves vanilla cupcakes with butterceam frosting, but since I recently blogged about those I was hoping to try something different. She likes chocolate but didn't want a chocolate-chocolate cupcake. (Insert light bulb over my head.) I discovered these at Annie's Eats several months back, and I loved them! Chunks of Oreos baked inside a delicious vanilla cake, and the best part is the surprise that awaits you upon your first bite... an Oreo cookie baked right into the bottom. Yum!

 Annie's recipe calls for a cream cheese frosting, which is what I used the first time I made these. But since buttercream is Mary's favorite, I went with that this time around. Having tried them both ways, my preference is definitely the buttercream frosting. I loved the richness it added to cake. It put the "cream" in "cookies & cream". Melt in your mouth delicious!

Ingredients
Yields 24 cupcakes 
Cupcakes:
24 Oreo halves, with cream filling attached (reserve other halves for garnish)
2 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
8 tbsp (1 stick) unsalted butter, at room temperature
1 2/3 cups sugar
3 large egg whites, at room temperature
2 tsp vanilla extract
1 cup milk
18 Oreo cookies, coarsely chopped

Frosting:
See Buttercream Frosting post. Note: You will need to double the recipe if you plan to pipe a lot of frosting. This recipe is enough to generously frost 12 cupcakes. I didn't want the frosting to overpower the deliciousness of the cake and cookies, so I did not use a large amount.

Directions
Preheat oven to 350°F. Line two standard muffin pans with 24 paper liners. Place Oreo halves in the bottom of each liner, cream side up.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, using an electric mixer, beat butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Blend in egg whites one at a time, beating well after each addition. Blend in vanilla. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then beat in remaining dry ingredients. Gently fold in the chopped Oreos with rubber spatula.

Divide batter evenly among prepared muffin cups. Bake 20-22 minutes or until toothpick inserted in the center comes out clean. Allow to cool in pans 5-10 minutes, then transfer to wire rack to cool completely.

Frost cooled cupcakes as desired. Sprinkle with Oreo crumbs (simply rub two Oreos together). Garnish with reserved Oreo halves (cut halves into half and stand one half in middle of the frosting).

Source: adapted from Annie's Eats