Ingredients
1⅔cupsall-purpose flour,(210g) spoon & leveled
½tspbaking powder
¼tspbaking soda
½tspsalt
1cupgranulated sugar,200g
½cupunsalted butter,(115g) melted
2egg whites
¼cupvanilla Greek yogurt,60g
¾cupmilk,180ml
2tsppure vanilla extract
1½cupsOreos,chopped about 14-15 Oreos
1cupunsalted butter,(230g) softened to room temperature
3½cupsconfectioners’ sugar,420g
½cupunsweetened cocoa powder,45g
½tspsalt
2tsppure vanilla extract
3tbspheavy cream,45ml
5reos,crumbled, optional
Preparation
Preheat oven to 350°F (177°C).
Line a two 12-count muffin pan with liners. 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. Allow to cool.
Using a handheld mixer, beat the butter on high speed until smooth and creamy for about 2 minutes. This creates a creamy base for the frosting.
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.
