Oreo Cupcakes

My husband informed me that these are now his new favorite cupcake.  And he also requested that I make them for his birthday (which is only 2 weeks away).  I must agree with him, though - they're definitely one of the best cupcakes I've ever made.  They're not overly sweet like you think they'd be, but just perfect.  And aren't they pretty, too?  I love the little oreo crust on the bottom.  As for the frosting, I've seen a lot of people use cream cheese frosting for these, but I decided to use a vanilla.  I just didn't like the idea of cream cheese frosting with oreos, not sure why.  You can use whatever frosting sounds good to you.  :)  I halved the recipe when I made mine and they turned out great.  Since it's just my husband and I eating these, I figured 12 cupcakes would be quite enough!  Besides, I already have my eye on another cupcake recipe I'm going to try and I'm VERY excited about it..

Oreo Cupcakes
recipe from Beantown Baker

• 2 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 8 tbsp. unsalted butter, at room temperature
• 1 2/3 cup sugar
• 3 large egg whites, at room temperature
• 2 tsp. vanilla extract
• 1 cup milk
• 24 oreo halves (the side with the cream filling still on it)
• 20 oreos, coarsely chopped (quartered)
• For Garnish:  oreo cookie crumbs, and 24 oreo cookie halves
• For Frosting:  Use your favorite vanilla frosting recipe.  Cream cheese frosting might also be good.

Preaheat oven to 350 F.

Line cupcake pans with 24 cupcake liners.  Put an oreo half in each liner, cream side up.  In a medium bowl, combine flour, baking powder, and salt.  Stir together to combine and set aside.  In another bowl, with an electric mixer combine the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites and vanilla extract, beating well.  Then, with the mixer on low speed, beat in half of the dry ingredients until just incorporated.  Add the milk, and beat until just combined, then mix in the rest of the dry ingredients.  Gently fold in the chopped oreos with a rubber spatula, being careful not to over-mix. 

Distribute batter evenly into the cupcake liners and bake 18-20 minutes, or until a toothpick comes out clean.  Allow to cool in the pan for about 5 minutes, then transfer to a wire rack.  Cool completely, then frosting and garnish.