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1. Preheat oven to 350 degrees and line pans with cupcake liners.
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2. Take your 24 Oreos, split them in half, and place the cream side in your cupcakeliners...cream side up. Save the plain cookie half for the frosting.
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3. Sift your cake mix into a small bowl and set aside.
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4. In a large bowl, gently whisk egg whites, eggs, oil, buttermilk, sour cream and vanilla extract together.
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5. Add cake mix and stir until combined.
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6. Fold in your 3/4 cup of chopped Oreos. (I used minis and just cut each in half, use the cream filling and everything.)
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7. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until and inserted knife comes out clean.
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8. Cookies & Cream Frosting: Beat butter and cream cheese for 3 minutes. Add vanilla extract and slowly add powdered sugar until you reach your desired consistency. Gently stir in your crushed Oreos. (I crush my cookies and then put them through a sifter, and only use what goes through. I don;t like chunks of cookie in my frosting.)
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9. Pipe your frosting onto your cooled cupcakes and top with Oreos, I used mini Oreos this time.