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!!!!!

jglehenbauer @jlehenbauer

Longview, TX

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

Saved

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

Saved

Steps

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!