Watch the video of us making these yummy treats below!
My daughter Tori bought me this cookbook. Martha Stewarts Cupcakes. And all I can say, is…
I’m in big trouble…
The college girls, who were home for a long weekend. My oldest , (on the right side of the left picture) and her friend Hanna. My middle daughter (left side of the right picture), with her friend Brettley. Hanna and Tori cooked these things up (notice who actually have aprons on!). The other two pretty much sat and watched….
The lazy butts!
So basically, you take an Oreo cookie, which all by itself, is sinfully delicious. Did you know there are 42 (regular) Oreos in a package?
Place one inside each muffin-lined cupcake tin. This recipe will make 30 cupcakes, so you’ll need to keep out 30 oreaos for the bottoms.
Then you take a knife and roughly chop upthe remaining 12 Oreos in the package. You’re going to add them to a luscious, cheesecake batter.
Start with 4 (8 oz.) packages of cream cheese. Let it stand out at room temperature for an hour or so. Toss them in the mixer and beat it up on medium until it’s creamy, about 2-3 minutes.
Add in one cup of sugar.
Mix it for one minute. Then add one teaspoon of vanilla. Beat it up until it disappears, then add four eggs, one at a time (slowly) beating in between each egg.
Now add in one cup of sour cream and 1/4 teaspoon of salt.
When it’s nice and smooth and creamy (about a minute), turn down the beater to low. Add in the chopped cookies.
SLOWLY mix in the cookies.
Then take an ice cream scoop and scoop it right on top of the oreos in the lined muffin tins.
The Oreo will serve as the crust.
Then you bake them at 275º for 22 minutes…
Then you eat them.
Katie’s Printable Recipe – Cookies & Cream Cheesecake Cupcakes
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