Modified from Simple & Delicious
1 pkg (18 1/2 oz) white cake mix [I used Betty Crocker]
1 1/4 cups water
1/4 cup vegetable oil
3 egg whites
1 cup coarsely crushed cream-filled chocolate sandwich cookies (about 9 according to recipe) [so these are Oreos....I used the store brand, but its Oreos]
1 can (16 oz) vanilla frosting [okay, I don't frost as much others I guess...this was too much for me and I really tried to add more as I went.]
additional crushed cookies [I guessed about 5, between that and the 9, I ended up with extra]
In a large mixing bowl, combine the cake mix, water, oil and egg whites. Beat on low until moistened, then beat on high for 2 minutes [get all the lumps out]. Gently fold in cookie crumbs. Fill paper-lined muffin cups about two-thirds full. [I did get 2 doz as I filled, then went back and evened it up.]
Bake at 350 for 18-22 minutes [mine took 20 minutes] or until it passes the toothpick test. Cool for 10 minutes before removing from the pans to wire racks to cool completely. Frost cupcakes and decorate with additional cookie crumbs [what I did was just dip the frosted cupcake into the crumbs, which I had put all the extras into a bowl....obviously if you want it more "pretty," you can do the topping by hand.]
Makes 2 dozen.