Earlier today I felt ambitious and was going to write about deep heart to hearts with your man. Until I realized that I know about as much about men as I do cooking. I'm no Carrie Bradshaw (thank you for those who understand that one). However, I did promise y'all that recipe for the Oreo Cheesecake Cupcakes.
This is what they looked like done...
Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds (4 8-oz packages) cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Directions:
Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
This was how much batter I had after 12 in the oven.
It literally makes 30 cupcakes.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
I know I have slacked the past couple of days on posts but I promise tomorrow I will spice things up instead of telling you what I made. By the way, the cupcakes are rich, so be prepared with a glass of milk!
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