Cookies and Cream Cupcakes with Milk Chocolate Frosting

Prep Time: 15 minutes                                                                        Yields: 18 cupcakes

Cook Time: 20 minutes

Ingredients:

CUPCAKES

1 and 2/3 cups (210g) flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 cup (200g) granulated sugar

1/2 cup (115g) butter, melted

2 egg whites

1/4 cup (60g) plain yogurt*

3/4 cup (180ml) milk

2 teaspoons vanilla essence

1 and 1/2 cups chopped Oreo pieces (about 14-15 Oreos)

MILK CHOCLATE FROSTING

6 tablespoons (90g)  butter, softened to room temperature

2 and 1/2 cup (330g) icing’ sugar

2/3 cup (80g) cocoa powder

1 teaspoons vanilla essence

6 Tablespoons milk

4-5 crumbled Oreos

Directions:

To make the cupcakes: Preheat oven to 180 degrees C. Line a muffin tray with cupcake liners.

In a large bowl, mix the flour, baking powder, baking soda, and salt together until combined. Set aside.

In another bowl, melt the butter. Whisk in the granulated sugar. Mixture will be gritty. Allow to cool a little. Then, vigorously whisk in the egg whites, yogurt, milk, and vanilla until combined.

Slowly whisk the wet ingredients into the dry ingredients until no lumps remain.

Gently fold in the Oreos.

Divide batter among the cupcake liners and bake for 20 minutes or until a toothpick inserted in the center    comes out clean.  Allow to cool completely before frosting.

To make the frosting: Beat the butter on high speed until smooth and creamy. Turn speed to LOW and slowly add the sugar, and the cocoa powder. Add tablespoons of milk in between. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla extract. Turn the mixer to high speed and beat till frosting is smooth and shiny. Add more milk if frosting is stiff. Add more sugar if frosting is too loose. Pipe or spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.

These cupcakes are best at room temperature, can be stored in the refrigerator for up to 5 days.

Notes:

*Any plain yogurt would do. I use and recommend Nestle unsweetened yogurt.

Recipe source: Sally’s Baking Addition