Martha Stewart’s Oreo Cream Cheese Cupcakes

Was googleling around to look for a recipe thta can help me finish up 2 small packs of Oreos that are about to expire and found this Martha Stewart Oreo Cream Cheese cupcake recipe. This recipe is not your traditional baked cupcake. You know the normal cakey kind like vanilla or chocolate. Its is a cheesecake kind of cake, if you know what I mean. Looking at the recipe, the steps are very simple, but it needs alot more Oreos than what I have balanced in my kitchen. What the heck,  let’s give it a try.

Ingredients : (the original recipe says it yields 30 cupcakes, I have halfed it here and we got 22 mini cupcakes)

  • 22 whole oreos + 6 coarsely chopped oreos
  • 500gram cream cheese, room temperature
  • 0.5 cup sugar
  • 0.5 teaspoon pure vanilla extract
  • 2 large eggs, room temperature, lightly beaten
  • 0.5 cup sour cream
  • Pinch of salt

 

place a piece of whole Oreo at the bottom of each muffin cup. Chop up the rest of the Oreos and standby of use later.

Lightly beat the eggs.

Beat cream cheese till smooth. ( I have to say I just love my Kenwood handheld blender. We bought this 3 years ago to prepare T’s weaning puree and it comes with a egg whisk attachment too. For the past months, I’ve been using only this to make our cakes. So convenient, don’t have to lug out the table top cake mixer and less mess to wash and clean.)

Add sugar and vanilla into cream cheese and beat again.

Drizzle in the lightly beaten eggs gradually into the cream cheese beating with mixer to combine.

Add in sour cream and salt and beat again.

 Add in the chopped Oreos and stir into mixture.

Scoop batter into your Oreo lined muffin cup.

Bake in pre-heated oven at 130 degrees celcius for about 22 minutes until it is set. Note do not expect it to rise and turn out like the normal cupcakes. Remember its a cheesecake. As the batter will not be rising much, it is best to fill almost to the top of the cups.

Once done, remove and let it cool down. When cooled, place in fridge for a few hours or overnight before serving.  Yummy!

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