Ingredients

• 36 chocolates sandwich cookies , such as Oreo®
• 2 tablespoons all-purpose flour
• 3.33 cups all-purpose flour
• 1.5 teaspoons baking powder
• 0.75 teaspoons salt
• 0.75 cups butter , room temperature
• 2.5 cups white sugar
• 1.5 cups 1% milk
• 3 teaspoons vanilla extract
• 5 eggs whites

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
2. 2 Twist 36 cookies apart carefully. Break the side without cream into quarters and place in a bowl; toss in 2 tablespoons flour so that they don't stick together. Place the cookies with cream into the bottoms of each cupcake cup, cream-side-up.
3. 3 Whisk 3 1/3 cups flour, baking powder, and salt together in a separate bowl.
4. 4 Beat butter using an electric mixer with a flex edge attachment in another bowl until creamy and fluffy, about 5 minutes. Beat in sugar, milk, and vanilla extract using a wire attachment. Mix in flour mixture slowly until well blended using the flex edge attachment. Add egg whites and beat for 2 minutes. Fold in quartered cookies.
5. 5 Spoon batter into the prepared muffin cups, filling each 3/4 full.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and transfer to a wire rack to cool completely, about 30 minutes.
7. 7 Mix softened butter and vanilla extract together using an electric mixer in a mixing bowl until completely combined. Add powdered sugar, 1 cup at a time, mixing slowly until incorporated. Increase speed to medium-high and beat, scraping the sides of the bowl often, until frosting appears dry.
8. 8 Dip 2 toothpicks into food coloring twice and mix into frosting. Frost cupcakes as desired and decorate using mini chocolate cookies.

Nutrition per serving