Ingredients
Method
Cupcakes
- Preheat oven to 350°F.
- Line cupcake pans with cupcake liners.
- Take 24 cookies and separate them, placing the half with the crème filling in the bottom of each liner, crème side up.
- Quarter 20 cookies and set aside to put into the batter. (They are going to crumble up as you quarter them, and that's fine.)
- Sift together flour, baking powder, and salt.
- In a large mixing bowl, cream together butter and sugar. Beat on medium-high speed for about 2 minutes.
- Add egg whites one at a time, beating well in between each addition.
- Add vanilla.
- With the mixer on low, slowly add half of the flour mixture and mix until well blended.
- Add the milk, and mix until blended.
- Slowly add the remaining flour mixture.
- Using a spatula, gently stir in the quartered cookies.
- Evenly fill the wells of the cupcake pans, using all of the batter. (This does not rise much, so don't worry about overfilling.)
- Bake at 350°F for 18 to 22 minutes, until a toothpick inserted in the center of one of the cakes comes out clean. Rotate the pans halfway through cooking. Let cool.
Frosting
- Beat cream cheese and butter together until smooth.
- Add vanilla. Beat until smooth.
- Sift the powdered sugar. Slowly add the powdered sugar and mix on low until thoroughly blended.
- Add the cream. Beat on high for 4 minutes.
Garnish
- Use a couple of the spare cookie halves from creating the "crust" and roll them with a rolling pin until they are fine crumbs.
- Cut 12 sandwich cookies in half.
- Frost each cooled cupcake with frosting.
- Sprinkle with crumbs. Top with half of a sandwich cookie.
Nutrition
Notes
I used organic eggs and organic chocolate sandwich cookies.
Low in cholesterol and low in sodium.