Cookies & Cream Cupcakes

Bahan-bahan (16 porsi)

• 1 and 3/4 cups (207g) cake flour (spooned & leveled)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 large egg whites, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat sour cream, at room temperature
• 1/2 cup (120g/ml) whole milk, at room temperature
• 1 and 1/2 cups (135g) chopped Oreos (about 12 Oreos)
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (210g) confectioners’ sugar
• 2 Tablespoons (30g/ml) heavy cream, whole milk, or half-and-half*
• 1 teaspoon pure vanilla extract
• salt, to taste
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (210g) confectioners’ sugar
• 1/4 cup (21g) Dutch-process or natural cocoa powder (I recommend Dutch-process here if you have it)*
• 2 Tablespoons (30ml) heavy cream, whole milk, or half-and-half*
• 1 teaspoon pure vanilla extract
• salt, to taste
• optional: crushed Oreos, for garnish