Cookies and Cream Cupcakes

Cookies and Cream Cupcake (makes about 2 dozen):
1/2 cup unsalted butter, room temp
1 cup milk
2 teaspoons vanilla extract
2 1/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
3 large egg whites (room temp)
1 cup Oreos (about 10) lightly crushed

1. Preheat oven to 35o degrees. Insert liners into standard sized cupcake pan
2. Ina large bowl cream together butter and vanilla till fluffy, then slowly add milk (it may look a bit lumpy after you add the milk, it's okay.) Beat 3 min.
3. In a seperate bowl sift together the flour, baking powder, and salt.
4. Ad the dry ingredients to the butter mixture. Mix until integrated. Stir in the sugar. Beat on low speed 30 seconds. Beat 2 more minutes on medium Add the egg whites and beat for 2 minutes on medium. Stir in the crushed cookies.
5. Fill cupcake liners 3/4 full and bake 18-20 minutes till tothpick inserted in center comes out clean.

Marshmallow Frosting:
2 tablespoons milk
6 tablespoons sugar
1 pkg mini marshmallows
2 tablespoons boiling water
1/2 teaspoon vanilla

1. In a saucepan over low heat, warm the milk and sugar for 6 minutes
2. In a double boiler heat the marshmallows. When they are very soft add the boiling water. Stir until smooth.
3. Remove from heat. Add the vanilla. With an electric mixer on medium speed beat in the hot sugar. Keep beating until cool.

Note: I have tried a few different recipes for marshmallow frsoting and that are all difficult to use, this one is no exeption. I prefer to leave the frosting to cool to room temperature before using it (otherwise it is too runny to work with). Then just spread it on, don't try to pipe it.

I topped these cupcakes with a whole Oreo cookie. They were pretty messy. I liked them even better after they sat overnight and the Oreo on top softened up.
Here's another idea put an Oreo in the cupcake liner before filling, then put cupcake batter on top and cook as directed. Sorry, no picture. I loaned out my camera. I guess that just means I'll have to make these again!