4 eggs, large at room temperature mixed with a fork
1 cup sour cream, thick
1 pinch salt
Preparation
40 mins
0 mins
Low
Preheat the oven to 275 F (135 Celsius). Put a couple of trays for cupcakes (this recipe serves 30) with the cupcake liners and place an oreo cookie in each mold.
With an electric mixer at medium-high speed, beat the cream cheese until smooth. Gradually add the sugar and beat until well blended. Add the vanilla.
Add the eggs in a trickle and mix well and scraping the mixture that sticks to the sides of the bowl. From this point try to stir little, to prevent the mixture from sponging, as this will cause them to inflate when baking and deflate when removed from the oven.
Add the cream (sour cream) and the pinch of salt. Stir. Add the ground cookies and fold everything by hand with a spatula very carefully so that the chocolate cookies doe not fall apart in the mixture.
Divide the mixture between all the cupcake molds and pour over the oreo cookies of each mold.
Bake for 22 minutes until it begins to set, (the mixture should wiggle a little). Transfer to a rack and let the cupcakes cool (on the tray).
Refrigerate for at least 4 hours before serving, or ideally overnight.
Remove cupcake paper liners before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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