21gluten-free chocolate sandwich cookies,for bottom of cupcakes
Instructions
Making Cupcakes:
Preheat your oven to 350 degrees F.
In a large bowl, (using a hand mixer) beat together on medium/high speed the butter, oil, and sugar until smooth and creamy. Should take a couple of minutes.
Add in egg whites one at a time and beat in between each egg added until combined.
Next, add in the sour cream, milk, and vanilla extract and beat mixture until smooth.
In a separate bowl, sift together the flour, baking powder, and salt. Slowly, and a little at a time, add the dry ingredients to the wet ingredients and beat on medium/high speed until batter is combined and smooth.
Add crushed chocolate cookies to the batter and fold in by hand.
Line your cupcake pan with paper liners. Place one cookie down at the bottom of each liner. Fill batter about 3/4 of the way full.
Bake for about 22 minutes or until toothpick inserted into center of cupcake comes out clean.
Let cupcakes cool down in pan for about 8-10 minutes before removing them.
Frost each cupcake either by using a knife or piping frosting on using piping bag and favorite piping tip. I used the Wilton 1M brand piping tip (See below on how to make frosting).
Making Frosting:
Using your hand mixer on medium/high speed, beat together softened butter and cream cheese until combined
Add in the powdered sugar about 1/2 c. at a time just so it doesn't make a huge mess.
Next, pour in the vanilla extract and heavy cream (or milk) and continue to blend.
Last, add in the crushed cookies and beat one last time until cookies are thouroughly blended into frosting.