Cookies n Cream Cupcakes

The perfect cookies n cream cupcakes from here 

Ingredients (for about 18 cupcakes)
1 stick (1/2 cup) unsalted butter, room temperature 
3/4 cup + 2 tbsp sugar 
2 egg whites 
3/4 cup sour cream 
1/4 cup milk 
1 tsp vanilla extract 
1 cup + 2 tbsp all purpose flour 
1/2 tsp baking soda 
1/4 tsp salt 
3/4 cup crushed oreos - preferably the peanut butter pie kind (use almost a whole column of oreos)

COOKIES AND CREAM FROSTING 
2 sticks (1 cup) unsalted butter, room temperature 
1 tsp vanilla extract 
2 cups powdered sugar 
1 cup finely blended oreos (use one whole column of oreos)


Instructions
- Preheat the oven to 400º F. 
- Line a muffin pan with muffin liners.
- In stand mixer combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. 
- Add in the egg whites, mixing with a spatula. 
- Add in the sour cream, milk, and vanilla extract. 
- Beat lightly with the electric mixer. 
- In a separate mixing bowl combine the flour, baking soda, and salt. 
- Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Add in the crushed oreos. Mix until just incorporated. 
- Fill the muffin liners 1/2-3/4 full.- Bake for 5 minutes at 400º F. 
- Keeping the cupcakes in the oven, turn the heat down to 350ºF and bake for 8-9 minutes, or until a few moist crumbs remain on a toothpick when inserted into the center. 
- Allow the cupcakes to cool completely before adding the frosting.

COOKIES AND CREAM FROSTING
In a mixing bowl, combine the butter and vanilla extract
Beat using an electric mixer until fluffy. 
Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. 
Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. 
Add in the finely blended oreos
Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. 
If the frosting becomes too thick, add a dash of milk or heavy cream.

TO ASSEMBLE
Place the buttercream in a piping bag fit with your desired tip. Be sure to push the buttercream down into the bag, and twist the top a few times to secure the bag. Pipe the frosting onto the cupcakes. Top each cupcake with an oreo if desired. Store in an air tight container for up to 3 days.