Step 1

Preheat oven to 350 degrees F. Add papers to a cupcake baking sheet. Roughly chop enough Oreos to end up with about a cup.

Step 2

Sift the flour, sugar, salt, baking soda and baking powder together in a large bowl then set aside.

Step 3

In a medium bowl mix the egg whites, sour cream, milk and vanilla extract.

Step 4

Cream the butter in a stand mixer fitted with a paddle attachment, or a large bowl if using an electric hand mixer.

Step 5

Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once. You'll end up with a crumbly mixture.

Step 6

Add the wet mixture to the butter/flour mixture and mix on low until just combined.

Step 7

Fold in the chopped Oreos and mix until distributed.

Step 8

Divide the mixture evenly into cupcake papers using an ice cream scooper.

Step 9

Bake for about 15-20 minutes or until slightly golden at the edge and springy in the middle.

Step 10

Beat the butter until light and fluffy. Add the confectioners' sugar, vanilla, and cream and mix.

Step 11

Crush the Oreos, add to the buttercream and mix until combined.

Step 12

Transfer buttercream to a piping bag fitted with a tip of your choice, I used and 869 and 1a tip for the cupcakes you see in the post.

Step 13

Pipe buttercream dollops on top. You can sprinkle with crushed cookie dust and or top with a half Oreo if desired.