Ohhhhh,
cookies and cream cupcakes - where have you been all my life?! If you enjoy
eating Oreos - this recipe should not be missed. It literally tastes like an
OREO cookie on steroids! I've always loved cookies and cream ice cream. Take a
moment and think about this...cookies and cream in a cupcake
form....O...M...G...!
The
result? Um...amazing. No really, like awesome, delicious, creamy, Oreo
magic. As if these cupcakes weren't sinful enough, chopped Oreo cookies are
mixed straight into the batter for a joyful surprise. Take one bite, close your
eyes, and all is good in the world.
{Ingredients}
42 Oreo cookies, 30 whole and 12 coarsely chopped
4 Packs of Cream Cheese, room temperature
1 cup Sugar
1 cup Sugar
2 teaspoon Vanilla
4 Large Eggs, room temperature, lightly beaten
1 cup sour cream
1/4 teaspoon Kosher Salt
Preheat oven to 275 degrees and line a muffin tin with paper liners. Place 1 cookie in the bottom of each cup and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium-high until smooth. Add sugar and mix until combined. Add in vanilla.
Slowly pour in the eggs, mixing to incorporate and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Fold in chopped cookies by hand.
Evenly divide batter among the muffin cups, filling each cup almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely, then refrigerate at least 4 hours or overnight. Remove from tins just before serving.
4 Large Eggs, room temperature, lightly beaten
1 cup sour cream
1/4 teaspoon Kosher Salt
Preheat oven to 275 degrees and line a muffin tin with paper liners. Place 1 cookie in the bottom of each cup and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium-high until smooth. Add sugar and mix until combined. Add in vanilla.
Slowly pour in the eggs, mixing to incorporate and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Fold in chopped cookies by hand.
Evenly divide batter among the muffin cups, filling each cup almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely, then refrigerate at least 4 hours or overnight. Remove from tins just before serving.
Store cupcakes in a sealed container in the fridge. For a fancier look, top with Cool Whip or whipped cream and garnish with a mini Oreo.
Happy Eating!
