White Oreo cupcakes with a surprise

Ingredients for 1 servings:

• 12 cookies (Oreo), or similar
• 140 g flour
• 100 g sugar
• ½ tsp baking powder
• 120 ml milk
• 4 tbsp butter, room temperature
• 2 egg whites
• 1 tsp vanilla extract
• 2 pinches of salt
• 150 g double cream cheese, cold
• 4 tbsp butter, room temperature
• 2 tbsp cream
• 120 g powdered sugar
• ½ tsp vanilla extract
• 12 cookies (mini Oreos), or 6 halved classic Oreos

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

For 12 pieces

Preheat the oven to 175 degrees Celsius and line a muffin tin with twelve paper baking cups of your choice. If you don’t have a muffin tin, stack two, or better yet, three, paper baking cups inside each other, placing twelve cups on a baking sheet. Individual cups would collapse too quickly under the weight of the batter. Now take the twelve Oreos and carefully separate the cookie halves. This works best if you use a sharp knife and run the blade under one of the halves. Place the cream-covered cookie halves, cream-side up, into the prepared paper baking cups. Set aside the cream-free and broken cookie halves; you’ll need them later. Now take two bowls. In the first, mix together the dry ingredients: flour, baking powder, and salt. In the second bowl, beat the room-temperature butter and sugar with a mixer until creamy. Add the egg whites and vanilla extract and beat everything until fluffy and creamy. Then add the dry ingredients and milk to the wet batter and mix everything until smooth. Roughly crumble or chop any leftover or broken cookie halves. You can either mix them into the batter straight away or scatter them on top once you’ve filled the cupcake cases. Bake the cupcakes on the middle rack of the oven for about 15 to 18 minutes. If you’re not sure whether the batter is cooked through, pierce it with a toothpick. If there’s still batter sticking to it, give the cupcakes a few more minutes and then check again until the skewer comes out clean. Be careful, though, that the tops don’t get too brown! Then remove them from the oven and carefully turn them out of the pan to cool. Now it’s time to prepare the frosting. To do this, you need to mix the cream cheese and butter in a bowl with a mixer for about one minute. Then add the vanilla extract and sifted powdered sugar and beat everything for about another minute. Finally, pour the cream into the cream and mix everything on high until it reaches a nice consistency. Once the cupcakes have cooled, you can decorate them with the frosting. I use a piping bag with a star nozzle for this. As decoration, place a mini Oreo or an Oreo half on top of each topping. It’s best to store the cakes covered in the refrigerator or another cool place.