Cookies & Cream Cupcakes with Chocolate Frosting

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with liners. This recipe yields about 15 cupcakes, so you’ll have a 2nd batch with only 3. Set aside.

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.

Fill cupcake liners 2/3 full and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 10 minutes if making mini cupcakes. Allow to cool.

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy—about 2 minutes.

Turn speed to LOW and slowly add 3 cups of confectioners’ sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes.

Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add the last 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness.

Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.

Store cupcakes at room temperature for up to 3 days and in the refrigerator up to 5.