The other day I was asked to bring desert to a dinner. As I have been spending too much time on pinterest, I found these little gems and decided to make them. They were also in Martha Stewarts official cupcake cookbook. Anything is good with Martha directing. Except her show, that thing is boring.
I documented the process for the following purposes.
1)- because my boyfriend doesn't truly know how domesticated I can be.
2) - I was hoping if they tasted like crap, at least they would look good.
First the recipe calls for cream cheese. Lots of it.
Like, a total of 2 pounds. Your judging me. Stop it.
After that you add the rest of the ingredients.
Put an oreo on the bottom of a cupcake liner,
pour the mixture in and then bake it.
(Yeah, i bought the cheap off brand oreos.
Seriously, stop judging me.)
then put it in the fridge for 4+ hours. And then devour them.
There are two ways you can eat them. Serve them like a cupcake with whip cream on top, or take them out, flip them over and serve them like cheesecake. (Or the alternative, shovel them into your mouth at a ungodly speed while forgetting to breathe.)
So there you have it. Oreo cheesecake cupcakes. They actually turned out pretty tasty. And now I shall give you the recipe.
- 42 Oreo, cream-filled chocolate sandwich cookies, 30 left whole and 12 coarsely chopped
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream
- Pinch of salt
- Preheat oven to 275° F. Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined muffin cup.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat cream cheese on medium-high speed until smooth, scraping down sides of the bowl as needed. Gradually add the sugar, and beat until combined. Beat in the vanilla.
- Drizzle in eggs, a little at a time, beating to combine and scraping down sides of bowl as needed. Add in sour cream and salt, beat to combine. Using a large spatula, fold in the chopped Oreo cookies.
- Divide batter evenly among the cookie-filled muffin cups, fill each cup almost to the top. Bake, rotating muffin tins halfway through, until the filling is set, about 22 to 28 minutes. Transfer the muffins tins to a wire rack to cool completely. Refrigerate (in the muffin tins) at least 4 hours (or overnight). Remove from tins just before serving.