Love these cupcakes!! This cupcake recipe comes from the Martha Stewart cupcake book, you can find the recipe at the bottom.
Now I have had mixed success with this book. The mint brownie cupcakes were great, but the peanut butter brownie cupcakes were a mess with the filling overflowing and caramelizing (which didn’t happen by the look of the photos in her cookbook).
This is the second attempt to make these cupcakes. For my first attempt, I took Oreos and cream cheese to my parents house on the weekend to try the mini cheesecakes. My goal was to experiment to see how long they stay fresh for. As I was chatting to my Mom I was cracking the eggs into the mixture, the whole dozen was sitting in front of me and I just kept cracking. As I picked up egg number four I realized that I had already added one egg too many (that’s why professional chefs and bakers set out exactly what they need). I looked on the internet to find ways to fix the issue, but no luck. I decided to bake them anyways. The cheesecake cupcake took double time to set than what was listed on the recipe and they looked absolutely gross, so in the garbage they went.
These pictures are from round two, they turned out great. The cupcakes taste like a big Oreo with a tart cream cheese twist to them. I love this flavour combination.
Martha Stewart's Cookies and Cream Cheesecakes Recipe
Makes 30
Ingredients:
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds 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
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. 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.
3. 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.
4. 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.
