Cookies & Cream Cupcakes

• 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)

Milk Chocolate Frosting

• 1 cup (230g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) powdered sugar
• 1/2 cup (64g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 3 Tablespoons (45ml) heavy cream*
• 4-5 crumbled Oreos, optional

Directions:

1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
2. 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.
3. 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.
4. To make the frosting: On medium speed, cream butter for 3-4 minutes in a stand mixer with the paddle attachment. This creates a creamy base for the frosting. Turn speed to LOW and slowly pour in the dry ingredients. Be careful so that the dry ingredients do not blow everywhere. Mix until sugar/cocoa are absorbed by the butter. Turn up mixer to medium speed and add the vanilla and salt. Slowly add the cream and beat for about 2 minutes or until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered sugar if needed to increase frosting thickness (I did not need it). Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.
5. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

*I strongly urge readers to use heavy cream.  You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture.  I recommend it.