Recipe by Beantown Baker
What you'll need:
113g unsalted butter, at room temperature
1 cup milk
2tsp vanilla extract
2 1/4 cups flour + 2tbsp for the Oreo chunks
1tsp baking powder
1 2/3 cup sugar
3 large egg whites, at room temperature
2 x boxes Oreo Cookies
Oven 180 degrees Celsius
Insert cupcake liners into a muffin pan
Twist apart 24 Oreos. Place the wafer with the cream on it, filling side up at the bottom of each paper liner.
Crush the remaining halves to use as decorations.
Cut the remaining Oreo cookies into quarters with a sharp knife.
Toss with 2tbsp of flour and set aside.
In a large bowl cream the butter, add the milk and vanilla, mix to combine.
In a separate bowl mix together the flour, baking powder and salt.
Add the dry ingredients to the butter mixture, combine.
Stir in the sugar, beat with a mixer on low for 30 seconds, then on medium speed for 2 minutes. Stir in the quartered Oreos.
Fill the cupcake liners 3/4 full. Bake for 20 minutes, until a toothpick comes out clean when inserted in the middle.
Leave to cool.
Whipped cream cheese frosting:
300g cream cheese
1tsp vanilla extract
Whip the cream in a large bowl. Mix cream cheese, icing sugar and vanilla in another bowl.
Mix everything together, whip until smooth.
If the frosting is too runny place in the fridge until firm.
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