Oreo Cheesecake Cupcakes

2013-12-29
  • Servings : 24
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 50m

LTBG-Oreo-Cheesecake-Cupcakes

INGREDIENTS

cheesecake filling:

  • 8 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

chocolate cupcakes:

  • 24 Oreos
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 1 cup prepared coffee, room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten

oreo buttercream:

  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup shortening, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 3-4 cups powdered sugar
  • 14 Oreos, finely crushed in food processor

garnish:

  • 24 Oreos

PREPARATION
FOR THE FILLING:
• Combine the cream cheese, vanilla, and powdered sugar in a medium bowl and mix well until blended and smooth.
• Transfer the mixture onto a piece of plastic wrap and shape into a log about 11/2 inches in diameter.
• Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until slightly firm, at least 2 to 3 hours.
• Once cream cheese log is sufficiently chilled, unwrap it and slice log into 24 equal pieces. If it’s still too soft, you can scoop it instead. You need about 1 to 2 teaspoons of cream cheese mixture per cupcake. Keep it chilled until you’re ready for it.

FOR THE CUPCAKES
• Preheat oven to 350°F. Line cupcake tins with 24 paper liners. Place an Oreo in the bottom of each liner and set aside.
• In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Using a wire whisk, blend the dry ingredients thoroughly.
• Add the oil, cooled coffee, vanilla, and eggs to the dry ingredients. Whisk until well incorporated and no lumps remain.
• Place one tablespoon of cupcake batter over the Oreos. Place cream cheese on top of that, then evenly divide the rest of the batter over the cream cheese between the 24 muffin tins.
• Bake the cupcakes for 18 to 20 minutes or until a toothpick inserted into the cake (not the cream cheese center) comes out clean. Allow to cool for 10 minutes, then place them on a rack to cool completely.

FOR THE BUTTERCREAM:
• In a large bowl, cream the butter, shortening, vanilla, and milk together until light and fluffy.
• Slowly add the powdered sugar, one cup at a time until desired sweetness is achieved, anywhere between 3 and 4 cups.
• Mix in crushed Oreos until well combined.
• If your frosting is too thick, add an additional tablespoon of milk to thin. If it’s too thin, add more sugar until it’s the texture you want.
• Pipe or mound frosting over cooled cupcakes. Top with more Oreos for garnish.
• Enjoy at room temperature.

Baker’s note
The cream cheese mixture needs to be made ahead of time and chilled prior to making these cupcakes. This step can be made up to 3 days in advance.

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