Cookies 'n' cream cupcakes

original recipe from Annie's Eats
oven temp = 350

Cookies 'n' cream cupcakes:
24 Oreo cookies
2¼ cups all-purpose flour
1 tsp baking powder
½ tsp salt
8 Tbs unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped

Cream together sugar, butter, and vanilla. Add egg whites, one at a time and mixing well after each addition. Add baking powder, salt, and 1 cup of flour, then add half of the milk, and mix. Add another cup of flour and the rest of the milk and mix. Mix in the remaining flour. Gently mix in the chopped Oreos. Pour into 24 cupcake liners and bake at 350 for about 20 minutes.

Cream cheese frosting:
8 oz cream cheese
4 Tbs unsalted butter
2 tsp vanilla bean paste
4 cups confectioners’ sugar, sifted
2 Tbs heavy cream

Cream the cream cheese and butter in a large mixing bowl. Add the vanilla bean paste, sugar, and 1 Tbs cream. Mix, adding more cream as necessary, until the frosting is fluffy.

Chocolate chip cookie dough cupcakes

Original recipe from Perry's Plate
Oven temp = 350 deg

Chocolate cookie dough cupcakes:
1 1/2 cup (3 sticks) butter
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1-2 cups chocolate chips

Cream butter and brown sugar until fluffy. Add eggs, one at a time, beating after each addition. Mix in the baking powder, baking soda, salt, and vanilla. Add 1 cup of flour and 1/2 cup of milk and mix until combined. Add another cup of flour and the remaining milk and mix. Add the last 2/3 cup of flour and mix until just combined. Stir in the chocolate chips. Spoon into 24 lined cupcake cups and bake at 350 for about 20 minutes. During the baking, the chocolate chips will sink to the bottom of the cupcakes.

Cookie dough filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla bean paste
¼ cup mini semisweet chocolate chips

Cream the butter and sugar until fluffy. Add the flour, sweetened condensed milk, and vanilla and mix until combined. Stir in the chocolate chips. After the cupcakes have cooled, cut a cone out of the top of each cupcake and fill it with cookie dough.

Cookie dough frosting:
6 Tbs butter
¾ cup light brown sugar, packed
3½ cups powdered sugar
2/3 cup all-purpose flour
¾ tsp. salt
3 Tbs milk
2 tsp. vanilla extract

Cream the butter and brown sugar until fluffy. Add the powdered sugar, salt, vanilla, and milk and mix well. Add the flour and beat until fluffy frosting consistency is reached. Add more flour or milk if necessary to reach the right consistency.

Iced sugar cookies

Original recipe from A Baker's Field Guide to Christmas Cookies
Oven temp = 350

Basic Sugar Cookies:
3 3/4 cups flour
1/2 tsp salt
1 1/2 cups butter
1 1/2 cups sugar
1 1/2 tsp vanilla extract
1 tsp baking powder
3 eggs

Cream butter, sugar, and vanilla extract. Add eggs one at a time, mixing in each egg in between additions. Add flour, salt, and baking powder and mix until just combined. Roll out dough on a well-floured surface to about 1/4-inch thickness and cut out cookies in the shape of your choice. Bake 2 inches apart on a baking sheet for about 10 minutes until the edges are just browning. Cool and ice cookies.

Royal Icing:
3 3/4 cups powdered sugar
3 egg whites
1 Tbs water
*can also omit egg whites and add more water to reach icing consistency; more water will make a thinner icing*

Whip sugar, egg whites, and water at high speed until the icing is thick and creamy. Add food coloring as desired.