Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, fudge swirled oreo bottom cheesecake cupcakes. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Fudge Swirled Oreo Bottom Cheesecake Cupcakes is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Fudge Swirled Oreo Bottom Cheesecake Cupcakes is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook fudge swirled oreo bottom cheesecake cupcakes using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Fudge Swirled Oreo Bottom Cheesecake Cupcakes:
- Make ready 18 double stuff Oreos
- Get 2 (8 oz) packets cream cheese
- Get 1/2 cup sugar
- Prepare 2 large eggs
- Get 1/2 cup sour cream
- Make ready 1/2 tsp vanilla extract
- Take pinch salt
- Prepare Hot fudge sauce (If do not want to make you can use Nutella)
- Take 1/2 cup butter
- Take 1/3 cup unsweetened cocoa powder
- Take 2/3 cup milk chocolate chips
- Take 2 cups sugar
- Prepare 1 (12 oz) can evaporated milk
- Make ready 1 tsp vanilla extract
Steps to make Fudge Swirled Oreo Bottom Cheesecake Cupcakes:
- Pre heat over 275. Line muffin tin with 18 cupcake liners. Place an Oreo in the bottom of each one.
- 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.
- 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.
- Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
- 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!!!!!
- 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.
- Bake for 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator. Again, these are delicious!!!! Enjoy!
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