Name: Oreo Cupcakes
Prep time: 40 min
Yield: 30
Cuisine: Americana
Ingredients: 42 OREO cookies, 30 whole and 12 crushed; 900 grams cream cheese, at room temperature; 1 cup sugar; 1 teaspoon vanilla essence; 4 eggs, large eggs at room temperature beaten with a fork; 1 cup sour cream, thick; 1 pinch salt

Preparation

40 mins

Low

Preheat the oven to 275 F (135 degrees Celsius). Place a couple of cupcake trays (this recipe makes 30) with liners and place an oreo cookie in each mold. Using an electric mixer on medium-high speed, beat the cream cheese until smooth. Gradually add the sugar and beat until well combined. Add the vanilla. Add the eggs in a stream and beat, mixing well and scraping down any bits that stick to the sides of the bowl. From this point, try to stir sparingly to avoid aerating the mixture, as this will cause them to puff up while baking and deflate when removed from the oven. Add the sour cream and a pinch of salt. Stir. Add the crushed cookies and mix everything with your hands carefully so that the chocolate cookie does not break apart in the mixture. Divide the mixture among all the cupcake liners and place an oreo cookie on top of each mold. Bake for 22 minutes until they start to set (the mixture should still jiggle a bit). Transfer to a wire rack and let the cupcakes cool (in the pan). Refrigerate for at least 4 hours before serving, or ideally overnight. Remove the liners before serving.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

323.9

kcal

16.19%

Carbohydrate, by difference

23.3

7.77%

Protein

5.5

11%

Total lipid (fat)

23.9

36.77%

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100

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Oreo Cupcakes

Ingredients

Preparation

Nutritional information

Presentation

Tips

Oreo Cupcakes

Ingredients

Preparation

Nutritional information

Presentation

Tips

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