Preheat oven to 350F degrees.
Line muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine melted butter and sugar with electric mixer.
Mix in egg whites, yogurt, milk, and vanilla extract until combined.
Slowly add dry ingredients into the wet ingredients until no lumps remain.
Fold in the crushed Oreos. Batter will be thick.
Divide batter among 12 cupcake liners and bake in preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean.
Let cool completely.
To make the frosting, cream butter for 3-4 minutes in a stand mixer with the paddle attachment on medium speed.
Turn mixer speed to low and slowly pour in the powdered sugar, cocoa powder, and salt and mix until well combined.
Slowly add the cream and vanilla extract and beat for 2 minutes or until the frosting reaches a desired thickness.
Pipe or spread the frosting onto the cooled cupcakes.
Top with Oreo crumbles.
Enjoy!