Steps to Make Quick Fudge Swirled Oreo Bottom Cheesecake Cupcakes

Fudge Swirled Oreo Bottom Cheesecake Cupcakes

Fudge Swirled Oreo Bottom Cheesecake Cupcakes is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Fudge Swirled Oreo Bottom Cheesecake Cupcakes is something which I’ve loved my whole life.

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, fudge swirled oreo bottom cheesecake cupcakes. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

To get started with this recipe, we must first prepare a few ingredients. You can have fudge swirled oreo bottom cheesecake cupcakes using 14 ingredients and 7 steps. Here is how you can achieve that.

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The ingredients needed to make Fudge Swirled Oreo Bottom Cheesecake Cupcakes :

  1. Take 18 of double stuff Oreos.
  2. Prepare 2 (8 oz) of packets cream cheese.
  3. Get 1/2 cup of sugar.
  4. Make ready 2 of large eggs.
  5. Get 1/2 cup of sour cream.
  6. Take 1/2 tsp of vanilla extract.
  7. Get pinch of salt.
  8. Prepare of Hot fudge sauce (If do not want to make you can use Nutella).
  9. Make ready 1/2 cup of butter.
  10. Get 1/3 cup of unsweetened cocoa powder.
  11. Get 2/3 cup of milk chocolate chips.
  12. Make ready 2 cups of sugar.
  13. Make ready 1 (12 oz) of can evaporated milk.
  14. Take 1 tsp of vanilla extract.

Steps to make Fudge Swirled Oreo Bottom Cheesecake Cupcakes :

  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!.
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