The following recipe was adapted from the PreppyKitchen blog.
INGREDIENTS
2 cups all-purpose flour
3/4 cup sugar
¼ tsp of baking soda
1 tsp of baking powder
¾ cup unsalted butter at room temperature
3 egg whites
1 tsp vanilla extract
½ cup sour cream
½ cup whole milk
3 Tbsp mayonnaise
1 ½ cup chopped Oreos
For the minty version, add 2 tsp peppermint extract and a few drops of green food dye.
INSTRUCTIONS
Preheat your oven to 340° F (approximately 171° C).
Sift the dry ingredients together in a large bowl.
Beat the wet ingredients together in a medium bowl.
Add the wet to the butter and mix until just combined.
Mix in the dry ingredients 1 cup at a time.
Fold in the crushed Oreos at the very end and mix until just combined.
Divide the mixture evenly into the cake pans/cupcake molds
Bake at 340 for about 25-30 minutes (15-20 minutes if cupcakes) or until the centers are springy to the touch.
** Personally, I like taking the cookie from Oreos and using it to line the bottom of cupcake wrappers like crust. Add approximately 3-7 minutes to the baking time if you do so. The cupcakes will be sweet enough without icing, but you can decorate as you'd like.