Fudge Swirled Oreo Bottom Cheesecake Cupcakes

Name: Fudge Swirled Oreo Bottom Cheesecake Cupcakes
Total time: 1500 s
Yield: 18 servings
Cuisine: American
Ingredients: 18 double stuff Oreos; 2 (8 oz) packets cream cheese; 1/2 cup sugar; 2 large eggs; 1/2 cup sour cream; 1/2 tsp vanilla extract; pinch salt; Hot fudge sauce (If do not want to make you can use Nutella); 1/2 cup butter; 1/3 cup unsweetened cocoa powder; 2/3 cup milk chocolate chips; 2 cups sugar; 1 (12 oz) can evaporated milk; 1 tsp vanilla extract

jglehenbauer @jlehenbauer

Longview, TX

These are Awesome and so easy to make!! You have to make the homemade hot fudge sauce, worth the time!!!!!

Fudge Swirled Oreo Bottom Cheesecake Cupcakes

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jglehenbauer @jlehenbauer

Longview, TX

These are Awesome and so easy to make!! You have to make the homemade hot fudge sauce, worth the time!!!!!

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Ingredients

25 minutes

18 servings

18double stuff Oreos
2 (8 oz)packets cream cheese
1/2 cupsugar
2large eggs
1/2 cupsour cream
1/2 tspvanilla extract
pinchsalt
Hot fudge sauce (If do not want to make you can use Nutella)
1/2 cupbutter
1/3 cupunsweetened cocoa powder
2/3 cupmilk chocolate chips
2 cupssugar
1 (12 oz)can evaporated milk
1 tspvanilla extract

Cooking Instructions

25 minutes

1

Pre heat over 275. Line muffin tin with 18 cupcake liners. Place an Oreo in the bottom of each one.
2

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.
3

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.
4

Increase heat to medium-high and bring to a boil. Immediately reduce heat to low and continue simmering for 7 minutes, stirring constantly.
5

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!!!!!
6

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.
7

Bake for 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator. Again, these are delicious!!!! Enjoy!