Cookies and Cream Cupcakes

I have been experimenting with cupcake recipes lately. They seem to have become quite popular lately. I have found a few failures, which I won't mention, but I have also found a few good ones. I'll post the ones I liked. This one is one I found on http://thepioneerwoman.com/tasty-kitchen-blog. I will post again here, I followed it pretty close I think, and we loved them!!!

Cookies and Cream Cupcakes
Ingredients
FOR THE CUPCAKES:
12 whole OREO Cookies, Twisted Apart With Cream Filling attached to one half (if you can)
1 cup plus 2 Tablespoons All-purpose Flour
½ teaspoons Baking Powder
¼ teaspoons  Salt
4 Tablespoons Butter (room Temp.)
3/4 cup granulated Sugar
1-½ whole Large Eggs Whites, Room Temp
1 teaspoon Vanilla Extract
½ cups Milk
10 whole OREO Cookies, Coarsely Chopped (I Quarter Them)
6 Oreo's cut in half, to place on cupcake after frosting
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FOR THE FROSTING:
4 ounces, Cream Cheese, Room Temp
3 Tablespoons Butter
1-½ teaspoon Vanilla Extract
2 cups Powdered Sugar

Preparation Instructions:
Preheat the oven to 350˚ F. Line the wells of cupcake pans with 12 paper liners. Place an Oreo half in the bottom of each liner, cream side up. (Place the other half without the cream in a ziploc baggie, and crush with a rolling pin, these will garnish the top later)
In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.
In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract.
With the mixer on low speed, beat half of the dry ingredients into the creamed mixture, just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 14-17 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Continue to beat until light and fluffy, scraping down the sides of the bowl as needed. Don’t overbeat because it can become runny. If frosting is a bit runny put it back in the fridge for an hour for it to set-up.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves -- but don’t garnish until just before serving because the cookies will get soggy.