Yield: 30 cupcakes
Ingredients:
42 Oreos, 30 left whole, and 12 coarsely chopped
2 pounds (4 8-oz packages) cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Directions:
- Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
-
With an electric mixer on medium high speed, beat cream cheese until
smooth, scraping down sides of bowl as needed. Gradually add sugar, and
beat until combined. Beat in vanilla.
- Drizzle in eggs, a bit at a time, beating to combine and scraping
down the sides of the bowl as needed. Beat in sour cream and salt. Stir
in chopped cookies by hand.
- Divide batter evenly among cookie-lined cups, filling each almost to
the top. Bake, rotating pan halfway through, until filling is set, about
22 minutes. Transfer to wire racks to cool completely. Refrigerate at
least 4 hours (or up to overnight). Remove from tins just before
serving.
Recipe via
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