FUDGE SWIRLED OREO BOTTOM CHEESECAKE CUPCAKES
Fudge Swirled Oreo Bottom Cheesecake Cupcakes are a delicious twist on your standard cupcake. It’s a fudge swirled mini cheesecake that sits on top of an Oreo cookie. What’s not to love?
These cupcakes are “scrumdiddlyumptious!” to quote one of my favorite childhood movies. You have cheesecake with a fudge chocolate swirl to please all the chocolate lovers, and it is sitting on top of an Oreo cookie, hello Oreo lovers! I’m both a chocolate lover and an Oreo lover, so of course I’m going to rave about this recipe!
As far as I can tell, Oreo Cheesecake Cupcakes originated with Martha Stewart’s Cupcake cookbook back in 2009. Since then so many bloggers have added it to their websites. I decided to give my own twist on it, and instead of cookies and cream, I’d add in a swirl of my amazing Homemade Hot Fudge Sauce. The results were spectacular!
I’ve used my Homemade Hot Fudge Sauce in this recipe because nothing store bought can compare to it. When you make it with good quality chocolate chips like Guittard (my favorite), then you’ve really got something special. You can certainly use store bought if you don’t feel like making your own, but seriously, give my recipe for homemade a try sometime because it’s out of this world delicious.
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
- US Customary - Metric
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.
- read more please visit: thestayathomechef.com
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