FUDGE SWIRLED OREO BOTTOM CHEESECAKE CUPCAKES #OREO #CHEESE
These cupcakes are "scrumdiddlyumptious!" to cite one of my preferred youth motion pictures. You have cheesecake with a fudge chocolate whirl to satisfy all the chocolate darlings, and it is perched over an Oreo treat, hi Oreo sweethearts! I'm both a chocolate sweetheart and an Oreo darling, so obviously I'm going to rave about this formula!
Supposedly, Oreo Cheesecake Cupcakes started with Martha Stewart's Cupcake cookbook in 2009. From that point forward such a large number of bloggers have added it to their sites. I chose to give my own contort on it, and rather than treats and cream, I'd include a twirl of my astounding Homemade Hot Fudge Sauce. The outcomes were breathtaking!
I've utilized my Homemade Hot Fudge Sauce in this formula since nothing locally acquired can contrast with it. When you make it with great quality chocolate chips like Guittard (my top choice), at that point you've truly got something unique. You can absolutely utilize locally acquired in the event that you don't have a craving for making your own, however, out my formula for natively constructed an attempt at some point since it's wild tasty.
Ingredients :
- 18 Double Stuff Oreos
- 2 8oz packages cream cheese
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- pinch salt
- 1/4 cup hot fudge sauce
Instructions :
- Preheat oven to 275 degrees F. Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one.
- In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.
- Add a heaping tablespoon of cheesecake batter to each muffin cup.
- Warm the hot fudge sauce in the microwave for 20 seconds. Place a scant teaspoon of hot fudge into each cupcake. Add another tablespoon of cheesecake batter on top, filling the cupcake liner. Use a toothpick or butterknife to gently swirl the fudge into the cheesecake mix.
- Bake in the preheated oven for 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator.
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