Recipe: Yummy Fudge Swirled Oreo Bottom Cheesecake Cupcakes

Fudge Swirled Oreo Bottom Cheesecake Cupcakes. It's a fudge swirled mini cheesecake that sits on top of an Oreo cookie. Since then so many bloggers have. 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. Line a muffin tin with cupcake liners. Fudge Swirled Oreo Bottom Cheesecake Cupcakes sind eine köstliche Variante Ihres Standard-Cupcakes. Überprüfen Sie die Pinnwand mit dem Namen Cheesecake Cupcakes im Feld desserts easy , und Sie werden feststellen, dass Sie nicht nach einem anderen Konto suchen müssen. You can cook Fudge Swirled Oreo Bottom Cheesecake Cupcakes using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Fudge Swirled Oreo Bottom Cheesecake Cupcakes

1. It's of double stuff Oreos.
2. You need of packets cream cheese.
3. It's of sugar.
4. You need of large eggs.
5. You need of sour cream.
6. Prepare of vanilla extract.
7. It's of salt.
8. Prepare of Hot fudge sauce (If do not want to make you can use Nutella).
9. It's of butter.
10. You need of unsweetened cocoa powder.
11. Prepare of milk chocolate chips.
12. It's of sugar.
13. It's of can evaporated milk.
14. Prepare of vanilla extract.

Place a cookie in the bottom of each cup of a lined muffin tin. In a stand mixer, beat cream cheese. Fudge Swirled Oreo Bottom Cheesecake Cupcakes. Baking Oreos on the bottom of cupcakes is such a fun touch!

Fudge Swirled Oreo Bottom Cheesecake Cupcakes instructions

1. Pre heat over 275. Line muffin tin with 18 cupcake liners. Place an Oreo in the bottom of each one..
2. In a large bowl, beat cream cheese and sugar together until smooth. Beat in vanilla, eggs, sour cream and salt. Beat until smooth. Put to side..
3. To make hot fudge sauce combine in a medium saucepan butter,cocoa powder, chocolate chips, sugar, and evaporated milk. Stir to combine over medium-low heat..
4. Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly..
5. Remove from heat add vanilla. Pour mixture into a blender and blend the mixture for 2 minutes. Pour into a heat safe container to store. Worth making for the cupcakes!!!!!.
6. Now add a tbsp of the cheesecake batter to each muffin cup. Place a tsp of the hot fudge next, then top off with cheesecake batter. Take a toothpick (I used a straw) and swirl the fudge into the cheesecake mix..
7. Bake for 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator. Again, these are delicious!!!! Enjoy!.

Make sure you bake your cupcakes on a middle or middle-top level! If you bake them on the bottom rack the cookies could get a little too toasty! Chocolate Cake Base, Full Oreo Bottom, Peanut Butter Cream Cheese Icing, Oreo Crumbs. Vegan Vanilla Chocolate Swirl Cake Base, Fresh Vegan Strawberry Buttercream. Brown Sugar Cake Base, Graham Cracker Crust, Pumpkin Cheesecake Fill, Caramel.